Cookwith - Gochujang-Glazed Chicken Thighs with Scallion-Ginger Rice and Quick Pickles
This family-style David Chang-inspired dinner brings together the spicy-sweet depth of gochujang-glazed chicken thighs with the fresh bite of ginger-scalli...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookwith.co.
Cooking tools:
- Baking sheet
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving platter
- Serving bowl
- Spoon
- Tongs
- Grater
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tbsp gochujang (Korean fermented chili paste)
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced (divided)
- 1 cup jasmine rice
- 2 1/4 cups water, divided
- 4 scallions, thinly sliced (white and green parts separated)
- 1 English cucumber, thinly sliced
- 1/2 cup rice vinegar (for pickles)
- 1 tbsp sugar
- 1/2 tsp kosher salt
- 1 tsp sesame seeds (for garnish)
- Neutral oil (canola or vegetable), for searing
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