Equipment
Ingredients
Jasmine Rice
- 300 g jasmine rice, rinsed until water runs clear
- 360 ml water
Pickled Cucumber Salad
- 1 english cucumber, thinly sliced
- 45 ml rice vinegar
- 10 g granulated sugar
- 3 g kosher salt
Gochujang Chicken
- 600 g boneless skinless chicken thighs, cut into 2.5cm bite-sized pieces
- 45 g gochujang
- 30 ml soy sauce
- 15 ml toasted sesame oil
- 3 garlic, minced
- 1 fresh ginger, peeled and grated
- 15 ml neutral cooking oil
Gochujang Mayo
- 60 g mayonnaise
- 15 g gochujang
- 5 ml lime juice, freshly squeezed
Garnish
- 2 scallions, thinly sliced on the bias
- 5 g toasted sesame seeds
Nutrition (per serving)
Method
Combine the rinsed jasmine rice and water in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce heat to the lowest setting, and cook for 15 minutes. Remove from heat and let rest covered for 5 minutes before fluffing with a fork.
In a medium mixing bowl, whisk together the rice vinegar, sugar, and salt until the sugar dissolves. Add the sliced cucumbers, toss well to coat, and set aside to pickle while preparing the rest of the meal.
In a large bowl, whisk together 45g gochujang, soy sauce, sesame oil, minced garlic, and grated ginger. Add the chicken pieces and toss until evenly coated.
Heat the neutral cooking oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer. Cook for 5 to 7 minutes, stirring occasionally, until beautifully caramelized and cooked through to an internal temperature of 74C/165F.
In a small bowl, whisk together the mayonnaise, 15g gochujang, and lime juice until smooth and creamy.
Divide the fluffy jasmine rice among four bowls. Top each with the cooked gochujang chicken and a generous portion of the pickled cucumbers. Drizzle the spicy mayo over the top and garnish with sliced scallions and toasted sesame seeds.
Chef's Notes
- Rinsing jasmine rice is crucial. It removes the powdery surface starch that causes clumping, yielding distinct, fluffy grains that serve as the perfect bed for saucy meats.
- For the ultimate textural contrast, use cold cucumbers. Keep them in the refrigerator until the exact moment you are ready to slice and pickle them.
- Gochujang heat levels vary significantly by brand. Taste a tiny amount straight from the tub before mixing your marinade to gauge its intensity, and adjust the amount if you prefer a milder dish.
- Chicken thighs are vastly superior to chicken breasts here. The higher fat content keeps them juicy and tender even when exposed to the high heat needed to caramelize the gochujang glaze.
Storage
Refrigerator: 3 days — Store components in separate airtight containers.
Freezer: 1 month — Freeze chicken and rice only. Cucumbers and mayonnaise will not survive freezing.
Reheating: Microwave rice and chicken with a splash of water until steaming hot. Serve with cold pickled cucumbers and mayo.
