Spicy Korean Chicken Thighs with Crispy Ginger Rice: A Flavorful Global Dinner
Discover how to transform simple ingredients into a vibrant, globally-inspired meal that will quickly become a cherished family favorite. This recipe features succulent chicken thighs bathed in an effortless gochujang marinade, grilled to perfection, and served over aromatic, crispy ginger rice. Prepare to redefine your perception of chicken dinner!
This flavorful journey is brought to you in partnership with Mahatma® Rice. All culinary insights and opinions expressed here are genuinely my own.
There’s an undeniable joy that comes from gathering around the table for a delicious meal, especially one that transports your taste buds to distant lands. This Spicy Korean Chicken Thighs with Crispy Ginger Rice recipe is more than just a weeknight dinner; it’s an experience designed to delight. Imagine tender, juicy chicken, infused with a bold and spicy Korean gochujang marinade, perfectly grilled and laid atop a bed of fragrant jasmine rice, crisped to golden perfection with notes of ginger and garlic. It’s a harmonious blend of textures and tastes that promises to elevate your dinner routine from mundane to magnificent.
Many of us fall into the trap of thinking chicken and rice can be bland or unexciting. However, these versatile staples are culinary blank canvases, ready to absorb any flavor profile you throw at them. Chicken thighs, in particular, are celebrated for their rich flavor and moist texture, making them ideal for marinating and grilling. And rice? It’s not just a side dish! From savory stir-fries and comforting risottos to unique crispy rice cakes, the possibilities are truly endless. This recipe showcases how to unlock the full potential of both ingredients, creating a dish that’s anything but boring.
Why Chicken Thighs? The Secret to Juiciness and Flavor
When it comes to grilling or pan-frying, chicken thighs are often the unsung heroes of the poultry world. Unlike leaner chicken breasts, thighs boast a higher fat content, which translates to unmatched juiciness and a richer flavor, even when cooked at high temperatures. Their robust texture holds up beautifully to bold marinades, like our gochujang mixture, ensuring every bite is bursting with taste. Plus, they’re typically more forgiving to cook, making them a fantastic choice for home cooks of all skill levels. Opting for boneless, skinless chicken thighs keeps the preparation simple and allows the marinade to penetrate deeply for maximum flavor.
Crafting the Perfect Gochujang Marinade
The heart of this Korean chicken recipe lies in its incredibly simple yet deeply flavorful marinade. Gochujang, a savory, sweet, and spicy fermented Korean chili paste, is the star, delivering that authentic Korean kick. But it’s not alone! This marinade is a symphony of flavors: soy sauce for umami depth, honey for a touch of sweetness to balance the spice, minced garlic and ginger for aromatic warmth, and rice vinegar for a bright, tangy finish. A pinch of chili flakes adds an extra layer of heat, while salt and black pepper round out the profile. The beauty of this marinade is its simplicity – just whisk all ingredients together, coat the chicken, and let time do the rest. Marinating for at least four hours, or even better, overnight, allows the chicken to fully absorb these incredible flavors, ensuring a truly unforgettable result.
The Essential Role of Mahatma® Jasmine Rice
A dish as rich and vibrant as our spicy Korean chicken deserves a rice that can stand up to its bold flavors, and that’s where Mahatma® Rice truly shines. Specifically, their jasmine rice is the perfect choice for this recipe. Known for its delicate floral aroma, fluffy texture, and slightly sticky consistency when cooked, jasmine rice provides the ideal canvas for the crispy ginger rice cakes. There’s a noticeable difference in taste and texture when you choose a high-quality, authentic brand like Mahatma® Rice. They meticulously select and prepare their grains, ensuring that every bag delivers wholesome goodness and consistent results that elevate your everyday meals. This commitment to quality resonates with the idea of creating memorable moments around the dinner table, a philosophy that Mahatma® Rice embodies. Their dedication means you can trust that your rice will be flavorful and perfectly textured every time, enhancing your entire culinary creation.
Crispy Ginger Rice Cakes: A Textural Delight
While the chicken is undeniably the star, the crispy ginger rice cakes are its perfect supporting act. These aren’t your average steamed rice. By taking cooked Mahatma® Jasmine Rice and infusing it with fresh ginger, garlic, and a touch of soy sauce, then pan-frying it until golden and crispy, you create a side dish that offers an incredible textural contrast to the tender chicken. The slight crispness on the outside gives way to a soft interior, while the ginger and garlic provide a warm, pungent counterpoint to the chicken’s spicy sweetness. These rice cakes are not only delicious but also a brilliant way to repurpose leftover rice, transforming it into something truly special. They are surprisingly easy to make and add a gourmet touch to this global dinner.
Finding Your Ingredients at Safeway
One of the best parts about making this incredible meal is how accessible all the ingredients are. You can easily find everything you need, including high-quality Mahatma® Jasmine Rice, at your local Safeway. Head straight to the rice aisle for the star carbohydrate and then grab your fresh produce and chicken. Don’t forget to utilize the Safeway mobile app – it’s my not-so-secret weapon for finding deals and loading coupons, making your entire shopping trip more efficient and budget-friendly. With all your ingredients in hand, you’ll be ready to embark on this culinary adventure with ease.
For an even more immersive and authentic Korean dining experience, consider pairing this dish with a refreshing soju yogurt cocktail. It’s the perfect way to complete your global dinner night!
How To Make Korean Chicken Thighs and Crispy Ginger Rice
Creating this stunning dish is surprisingly straightforward. Here’s a breakdown of the key steps to ensure a delicious outcome every time.
Preparing the Marinade and Chicken
The journey to flavor begins with the marinade. In a bowl, combine all the marinade ingredients until well mixed. Place your boneless, skinless chicken thighs in a sealable bag or a shallow dish, pour the marinade over them, and ensure each piece is thoroughly coated. The longer you marinate, the more intense the flavors will be, so aim for at least 4 hours, or ideally, let them soak up the goodness overnight in the refrigerator. This allows the gochujang, honey, soy sauce, and aromatics to fully tenderize the chicken and infuse it with that signature Korean spice and sweetness.
Grilling the Chicken Thighs to Perfection
Once your chicken is beautifully marinated, it’s time to hit the grill. Preheat your grill to a medium-high heat and lightly grease the grates to prevent sticking. Place the marinated chicken thighs on the hot grill, allowing them to cook for approximately 5 to 7 minutes per side. The goal is a beautiful char on the exterior and a perfectly cooked interior. To ensure safety and optimal doneness, always use a meat thermometer inserted into the thickest part of the thigh; it should read 165˚F (74˚C). If you don’t have a thermometer, you can make a small cut to check that the center is no longer pink. For those without a grill, these thighs can also be pan-fried in a cast iron skillet or baked in the oven until cooked through.
Crafting Crispy Ginger Rice Cakes
While the chicken grills, focus on creating your textural side dish. In a large bowl, combine your leftover Mahatma® Jasmine Rice (which is excellent for this as it’s slightly drier), minced garlic, minced ginger, flour (which helps with binding and crisping), and a tablespoon of soy sauce. Using clean hands, mix everything together thoroughly. The mixture will be sticky, so a pro tip is to lightly grease your hands with cooking spray before forming the patties. Shape the rice mixture into small, relatively thin rounds – about half an inch thick – which will allow them to crisp up beautifully.
Heat a cast iron skillet over medium heat with a tablespoon of vegetable oil. Once hot, add your rice cakes in batches, ensuring not to overcrowd the pan. Cook them for a few minutes until the bottom is golden brown, then flip and cook for a few more minutes on the other side. To achieve that extra crispy exterior, increase the heat to medium-high for the last 1-2 minutes, frying until both sides are perfectly golden and crunchy. The aromatic ginger and garlic within the crispy rice provide an incredible counterpoint to the spicy grilled chicken, making every mouthful a delightful experience.
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Spicy Korean Chicken Thighs with Crispy Ginger Rice
Equipment
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Le Creuset Signature Iron Handle Skillet
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Traeger Lil Tex Elite 34 Pellet Grill (or any outdoor grill)
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Stainless Steel Mixing Bowls
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Meat Thermometer (optional but recommended)
Ingredients
For the Chicken Thighs:
- 4 boneless, skinless chicken thighs
- 1 1/2 Tbsp vegetable oil (for grilling)
- Garnish: sesame seeds, sliced green onions
For the Gochujang Marinade:
- 1/4 cup soy sauce
- 2 Tbsp gochujang (spicy Korean chili paste)
- 3 Tbsp honey
- 2 cloves garlic (minced)
- One 1-inch piece fresh ginger (peeled and thinly sliced)
- 2 1/2 Tbsp rice vinegar
- 1/4 tsp chili flakes (optional, for extra heat)
- 1/4 tsp salt
- 1/2 tsp black pepper
For the Crispy Ginger Rice Cakes:
- 2 cups Mahatma® Rice jasmine rice (cooked and cooled, leftover steamed rice works best)
- 2 Tbsp minced garlic
- 2 Tbsp minced fresh ginger
- 3 Tbsp all-purpose flour
- 1 Tbsp soy sauce
- 1 Tbsp vegetable oil (for frying rice cakes)
Instructions
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Prepare the Chicken Marinade: In a small bowl, whisk together all the ingredients listed for the marinade: soy sauce, gochujang, honey, minced garlic, sliced ginger, rice vinegar, chili flakes, salt, and black pepper.
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Marinate the Chicken: Add the boneless, skinless chicken thighs to a sealable bag or a shallow dish. Pour the prepared marinade over the chicken, ensuring each thigh is well coated. Seal the bag (or cover the dish) and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully develop.
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Preheat the Grill: When you are ready to cook, preheat your grill to medium-high heat. Lightly grease the grill grates with vegetable oil to prevent the chicken from sticking.
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Grill the Chicken Thighs: Once the grill is hot, carefully place the marinated chicken thighs on the grates. Cook for approximately 5 to 7 minutes per side, or until the chicken reaches an internal temperature of 165˚F (74˚C) when a meat thermometer is inserted into its thickest part. The chicken should have a nice char and be cooked through.
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Prepare the Rice Cake Mixture: While the chicken is grilling, take your cooked and cooled Mahatma® Jasmine Rice and add it to a large mixing bowl. Add the minced garlic, minced ginger, all-purpose flour, and soy sauce. Use your hands to thoroughly combine the mixture, ensuring all ingredients are evenly distributed.
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Form the Rice Cakes: Lightly grease your clean hands with cooking spray (this will help prevent the sticky rice from sticking to your hands). Take small portions of the rice mixture and shape them into rounds that are not too thick, aiming for about half an inch in thickness.
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Cook the Rice Cakes: Heat a cast iron skillet over medium heat with 1 tablespoon of vegetable oil. Once the oil is hot, carefully add the rice cakes in batches, making sure not to overcrowd the pan. Cook for a few minutes until they are golden brown on one side, then flip them over and cook for a few more minutes until golden on the other side.
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Crisp the Rice Cakes: For an extra crispy texture, increase the heat to medium-high and fry the cakes for an additional 1 to 2 minutes on each side, or until they achieve a wonderfully golden-brown and crispy exterior.
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Serve and Garnish: Arrange the crispy ginger rice cakes on plates, top with the grilled spicy Korean chicken thighs, and garnish generously with sesame seeds and sliced green onions for a vibrant finish. Serve immediately and enjoy!
Notes
Storage: Leftover chicken and rice cakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Spice Level Adjustment: For less heat, reduce the amount of gochujang and chili flakes. For more heat, add an extra dash of chili flakes or a bit of sriracha to the marinade.
