Gochujang Hot Honey Chicken Thighs and Rice

Alright folks, Chef here, and today we're kicking up the heat with some seriously addictive Gochujang Hot Honey Chicken Thighs served over fluffy rice. This recipe is a flavor explosion, balancing sweet, savory, spicy, and umami in every bite. Let's get cooking!

Recipe: Gochujang Hot Honey Chicken Thighs and Rice

Yields: 4 Servings Prep Time: 20 Minutes (plus 30 minutes for marinating) Cook Time: 45 Minutes

Ingredients:

For the Chicken Marinade:

• 4 Boneless, Skinless Chicken Thighs (about 1.5 lbs total)
• 2 Tablespoons Gochujang (Korean Chili Paste)
• 2 Tablespoons Soy Sauce (low sodium preferred)
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Grated Ginger
• 2 Cloves Garlic, minced
• 1 Teaspoon Sesame Oil
• ½ Teaspoon Black Pepper

For the Gochujang Hot Honey Glaze:

• 2 Tablespoons Gochujang
• 2 Tablespoons Honey
• 1 Tablespoon Soy Sauce (low sodium preferred)
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Gochugaru (Korean Chili Flakes, adjust to your spice level)
• 1 Teaspoon Sesame Oil
• 1 Tablespoon Water

For the Rice:

• 1 ½ Cups Jasmine Rice
• 2 ¼ Cups Water
• ½ Teaspoon Salt

For Garnish (optional):

• Sesame Seeds
• Thinly Sliced Green Onions
• Pickled Radishes
• Kimchi

Equipment:

• Medium Mixing Bowl
• Whisk
• Baking Sheet
• Parchment Paper (optional, for easier cleanup)
• Small Saucepan
• Rice Cooker or Medium Pot
• Small Bowl for Garnish

Instructions:

Part 1: Marinate the Chicken (at least 30 minutes, up to overnight):

1. Combine Marinade Ingredients: In a medium mixing bowl, whisk together the gochujang, soy sauce, rice vinegar, grated ginger, minced garlic, sesame oil, and black pepper until well combined.
2. Marinate the Chicken: Add the chicken thighs to the bowl and toss to coat thoroughly. Ensure each thigh is well covered with the marinade.
3. Refrigerate: Cover the bowl with plastic wrap or transfer the chicken to a resealable bag and refrigerate for at least 30 minutes, or up to overnight for deeper flavor. The longer it marinates, the more flavorful it will be.

Part 2: Cook the Rice:

1. Rinse the Rice: Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents sticky rice.
2. Combine in Rice Cooker (Preferred): Add the rinsed rice, water, and salt to a rice cooker. Cook according to the rice cooker's instructions.
3. Or, Combine in a Pot: Add the rinsed rice, water, and salt to a medium pot. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover tightly, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender. Do not lift the lid during simmering.
4. Fluff the Rice: After cooking, fluff the rice with a fork and let it rest, covered, for 5 minutes before serving.

Part 3: Bake the Chicken:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Baking Sheet: Line a baking sheet with parchment paper for easier cleanup (optional, but recommended).
3. Arrange Chicken: Remove the chicken thighs from the marinade (reserve the marinade!) and arrange them in a single layer on the prepared baking sheet. Make sure they aren’t overcrowded.
4. Bake: Bake for 25 minutes, then remove from the oven.

Part 4: Make the Gochujang Hot Honey Glaze:

1. Combine Glaze Ingredients: While the chicken is baking, prepare the glaze. In a small saucepan, combine the gochujang, honey, soy sauce, rice vinegar, gochugaru, sesame oil, and water. Also include the reserved marinade.
2. Simmer Glaze: Bring the mixture to a gentle simmer over medium-low heat. Cook for 5-7 minutes, stirring occasionally, until the glaze has thickened slightly. It should be thick enough to coat the back of a spoon. Remove from heat.

Part 5: Glaze and Finish the Chicken:

1. Glaze the Chicken: Generously brush the cooked chicken thighs with the Gochujang Hot Honey Glaze. Make sure they are well coated.
2. Bake Again: Return the glazed chicken to the oven and bake for another 5-10 minutes, or until the glaze is bubbly and the chicken is nicely caramelized. Watch carefully to prevent burning.

Part 6: Assemble and Serve:

1. Portion the Rice: Divide the cooked rice among four bowls.
2. Top with Chicken: Place one or two chicken thighs on top of each portion of rice.
3. Garnish (Optional): Sprinkle with sesame seeds and thinly sliced green onions. You can also serve with pickled radishes and kimchi for a complete Korean experience.

Chef's Notes & Tips:

• Spice Level: Adjust the amount of Gochugaru (Korean Chili Flakes) in the glaze to your desired spice level. Start with less and add more as needed.
• Sweetness: If you prefer a less sweet glaze, reduce the amount of honey.
• Chicken Skin: While this recipe uses boneless, skinless thighs for convenience, you can absolutely use bone-in, skin-on thighs. Just increase the initial baking time to 35-40 minutes to ensure the chicken is cooked through, then glaze and bake as directed. Crisping the skin is a great addition.
• Vegetarian/Vegan Option: Substitute the chicken thighs with firm tofu, cut into 1-inch cubes. Press the tofu to remove excess water before marinating. Reduce the baking time to 15-20 minutes for the initial bake, then glaze and bake for another 5-10 minutes.
• Leftovers: This dish is fantastic for leftovers! Store the chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Enjoy your Gochujang Hot Honey Chicken Thighs and Rice! This recipe is a guaranteed crowd-pleaser. Bon appétit!