Spicy Korean Chicken Thighs with Crispy Ginger Rice
Take yourself and a special someone around the globe with this flavorful and juicy chicken on top of lighty seasoned crispy ginger rice cakes!
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equipment
ingredients
- 4 skinless boneless chicken thighs
- 1 1/2 Tbsp vegetable oil
- Garnish: sesame seeds sliced green onions
- MARINADE
- 1/4 cup soy sauce
- 2 Tbsp gochujang spicy Korean chili paste
- 3 Tbsp honey
- 2 cloves garlic minced
- One 1-inch piece ginger peeled and thinly sliced
- 2 1/2 Tbsp rice vinegar
- 1/4 tsp chili flakes
- 1/4 tsp salt
- 1/2 tsp black pepper
- GINGER RICE
- 2 cups Mahatma® Rice jasmine rice leftover, steamed
- 2 Tbsp minced garlic
- 2 Tbsp minced ginger
- 3 Tbsp flour
- 1 Tbsp soy sauce
- 1 Tbsp vegetable oil
instructions
- In a small bowl, whisk together all ingredients for the marinade. Add the marinade to a sealable bag along with the chicken thighs. Move the chicken around to coat the chicken well. Marinate for at least 4 hours, or overnight.
- When ready to cook, preheat grill. Lightly grease the grates with oil.
- Once the grill is hot, add the chicken thighs. Cook for about 5 to 7 minutes per side until the chicken reaches 165˚F when a meat thermometer is inserted into its thickest part.
- While the chicken is grilling, add leftover Mahatma® Rice to a large bowl along with garlic, ginger, flour, and soy sauce. Bring the mixture together with your hands.
- Shape the rice into small rounds that aren't too thick.
- Heat a cast iron skillet over medium heat with vegetable oil. Once hot, add rice cakes in batches, making sure not to crowd the pan. Cook them for a few minutes, then turn them over and cook for a few more minutes.
- Turn up heat to medium-high and fry the cakes until they are nice and crispy on both sides, about 1 to 2 minutes.
notes
Pro Tip: the rice mixture will be sticky, so grease your clean, dry hands with cooking spray before you start forming the patties.