Gochujang Glazed Chicken Thighs with Sesame Rice
Sticky, sweet-hot chicken thighs glazed in the pan and sliced over rice flecked with toasted sesame.
Ingredients
- Boneless chicken thighs600 g
- Gochujang3 tbsp
- Soy sauce2 tbsp
- Honey2 tbsp
- Garlic3 cloves
- Short grain rice300 g
- Vegetable oil1 tbsp
- Toasted sesame oil1 tbsp
- Sesame seeds1 tbsp
- Spring onions4 pc
Method
- 01
Rinse the rice until the water runs clear, then simmer it covered with 450 ml water for 15 minutes and leave it to steam off the heat, lid on, for 10 minutes.
- 02
While the rice cooks, grate the garlic and whisk it with the gochujang, soy sauce, honey and 2 tbsp water to make the glaze.
- 03
Season the chicken and cook it in the vegetable oil in a large frying pan over medium-high heat for 6 minutes per side until well browned.
- 04
Pour the glaze into the pan and turn the chicken in it for 3 minutes until it bubbles down and coats the meat, checking the thickest piece reaches 75C.
- 05
Stir the sesame oil and half the sesame seeds through the rice, then slice the chicken and serve it on top with sliced spring onions and the remaining seeds.
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