Spicy Gochujang Chicken Rice Bake
Tender chicken thighs baked with fragrant jasmine rice in a fiery gochujang sauce, topped with melted cheese and sesame seeds. A comforting Korean-inspired one-dish meal.
- Total time
- 50 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 1.5 lb chicken thighs, boneless and skinless
- 1.5 cup jasmine rice
- 2.5 cup chicken broth
- ½ cup water
- ½ tsp salt
- ¼ tsp black pepper
- ¾ cup mozzarella cheese, shredded
- 2 tbsp sesame seeds
- 3 stalk scallions, sliced
Instructions
- 1
Preheat your oven to 375°F (190°C). Cut chicken thighs into 1.5-inch pieces and season both sides generously with salt and pepper.
- 2
In a small bowl, whisk together gochujang, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and minced ginger until smooth. The sauce should be pourable but thick.
- 3
Rinse jasmine rice under cold water until the water runs mostly clear, then drain well. Spread the rice evenly across the bottom of a 9x13-inch baking dish.
- 4
Arrange the seasoned chicken pieces over the rice in a single layer. Pour the gochujang sauce over the chicken, using a spoon to distribute it evenly across the rice and between the chicken pieces.
- 5
In a separate measuring cup, combine chicken broth and water. Pour this liquid carefully over the rice and chicken, tilting the baking dish gently to distribute the liquid evenly. Do not stir—you want distinct layers.
- 6
Cover the baking dish tightly with aluminum foil and bake for 30 minutes. The liquid should be mostly absorbed and steam will be visible when you carefully peek under the foil.
- 7
Carefully remove the foil (watch for steam). Sprinkle the shredded mozzarella cheese evenly over the top of the rice and chicken.
- 8
Return the dish to the oven, uncovered, for 8-10 minutes until the cheese is melted and slightly golden at the edges. The rice should be tender and the chicken cooked through (internal temperature 165°F if using a meat thermometer).
- 9
Remove from the oven and let rest for 3-4 minutes. Sprinkle with sesame seeds and fresh scallions, then serve directly from the baking dish for family-style dining.
Tools you’ll need
- 9x13-inch baking dish
- Small mixing bowl
- Whisk
- Measuring cups and spoons
- Aluminum foil
- Meat thermometer
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