Unleash Flavor: Spicy Korean Chicken Thighs with Crispy Ginger Rice
Embark on a culinary journey with our Spicy Korean Chicken Thighs served over delightful Crispy Ginger Rice. This global dinner sensation is designed to become an instant family favorite, combining the bold flavors of an easy gochujang marinade with the satisfying texture of perfectly grilled chicken and fragrant Mahatma® Rice. Prepare to transform your perception of chicken from merely “boring” to utterly irresistible!
This post has been sponsored by Mahatma® Rice. All thoughts and opinions are my own.
Get ready for a winning chicken dinner, folks! This isn’t just any meal; it’s a vibrant, globally inspired dish that promises to excite your taste buds and earn a permanent spot in your weekly rotation. A quick trip to your local Safeway is all it takes to gather the fresh ingredients needed for this life-changing culinary experience.
The Unbeatable Versatility of Chicken and Rice
What makes chicken so wonderful to cook with? Its incredible versatility! From roasting to frying, grilling to braising, chicken adapts to countless cuisines and cooking styles. It can be the star of a hearty stew, a light salad, or a fiery stir-fry. But what if we told you that another kitchen staple offers just as much, if not more, adaptability?
That’s right – RICE.
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More Chicken Thighs Recipes
If you’re a fan of chicken thighs like we are, you’ll love exploring these other delicious recipes:
- Tequila Lime Chicken Thighs
- Chipotle Braised Chicken Thighs
- Spicy Ginger Grilled Chicken Thighs
- Creamy White Wine & Garlic Roasted Chicken Thighs
The Transformative Power of Crispy Ginger Rice
While many might consider steamed rice a simple side, its potential stretches far beyond that. From flavorful fried rice dishes tossed with vegetables and protein to savory Italian arancini, rice is a culinary chameleon. In this recipe, we take humble leftover jasmine rice and elevate it into something truly spectacular: crispy, golden-brown rice cakes infused with aromatic ginger and garlic. These delightful patties provide an irresistible textural contrast to the tender, juicy Korean chicken, turning every bite into an adventure for your palate. The subtle warmth of ginger in the rice perfectly complements the bold spiciness of the gochujang-marinated chicken, creating a harmonious and balanced meal.
Why Choose Mahatma® Rice for Your Korean Chicken Dish?
Selecting the right type and brand of rice can genuinely transform a dish. For our Spicy Korean Chicken Thighs with Crispy Ginger Rice, we highly recommend Mahatma® Rice, specifically their Jasmine variety. Mahatma® Rice stands apart by consistently delivering quality, authentic, and wholesome grains that elevate your everyday meals into something special. Their Jasmine rice, with its fragrant aroma and slightly sticky texture when cooked, is ideal for forming the crispy ginger rice cakes, providing both structure and a delicate flavor foundation.
At its heart, cooking and sharing meals are about connection – bringing people together around the table to create lasting memories. Mahatma® Rice shares this philosophy, pouring their dedication and care into every bag of rice. By choosing Mahatma® Rice, you’re not just selecting an ingredient; you’re choosing a partner in crafting delicious, memorable moments with your loved ones. Experience the difference that premium quality rice makes in the overall taste and texture of your culinary creations.
Shop Smart at Safeway
The best part? You can easily find Mahatma® Rice and all the other fresh ingredients for this recipe at your local Safeway! Simply head to the rice section of the store to pick up your jasmine rice, and while you’re there, grab the chicken thighs, gochujang, ginger, and other staples. For an even smarter shopping experience, don’t forget to use the Safeway mobile app. It’s my not-so-secret weapon for adding coupons and maximizing savings on my entire shopping trip, making gourmet meals like this even more accessible and budget-friendly.
To complete your authentic Korean meal, we suggest pairing these delectable chicken thighs with a refreshing soju yogurt cocktail. It’s the perfect complement to balance the spicy flavors!
How To Make Spicy Korean Chicken Thighs
Creating these incredible Spicy Korean Chicken Thighs and Crispy Ginger Rice is a straightforward process, broken down into three main stages: marinating the chicken, grilling it to perfection, and preparing the flavorful rice cakes. Follow these steps for a truly memorable meal.
Marinate for Maximum Flavor
The journey to flavor town begins with our vibrant gochujang marinade. This simple yet powerful blend infuses the chicken thighs with a perfect balance of spicy, savory, and sweet notes. Simply whisk together soy sauce for umami depth, gochujang (Korean chili paste) for its signature heat and fermented tang, a touch of honey to balance the spice, minced garlic and thinly sliced ginger for aromatic warmth, rice vinegar for a pleasant acidity, and a pinch of chili flakes for an extra kick. Once combined, add your boneless, skinless chicken thighs to a sealable bag with the marinade, ensuring each piece is thoroughly coated. Allow it to rest in the refrigerator for at least 4 hours, or ideally overnight, to let those incredible flavors fully penetrate the chicken. This crucial step ensures tender, juicy chicken bursting with authentic Korean taste.
Grill to Perfection
Grilling is the preferred method for these Korean chicken thighs, imparting a delightful smoky char and beautiful grill marks. 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, cooking for approximately 5 to 7 minutes per side. The precise cooking time may vary depending on the thickness of your chicken and the heat of your grill, so it’s always best to use a meat thermometer. The chicken is perfectly cooked when it reaches an internal temperature of 165˚F (74˚C) in its thickest part. If you don’t have a grill, these chicken thighs can also be pan-fried in a cast iron skillet or baked in the oven until fully cooked and beautifully caramelized.
Crafting the Crispy Ginger Rice Cakes
This ingenious component transforms humble leftover jasmine rice into a textural marvel. To create these delicious crispy ginger rice cakes, combine your cold, leftover Mahatma® Jasmine Rice with finely minced garlic, fresh minced ginger, a touch of flour for binding, and a splash of soy sauce for added depth. Using your hands, gently mix these ingredients until well combined. The mixture will be slightly sticky, so a pro tip is to lightly grease your hands with cooking spray before forming the patties. Shape the rice mixture into small, uniform rounds, ensuring they’re not too thick for even cooking.
Next, heat a cast iron skillet over medium heat with a tablespoon of vegetable oil. Once the oil is shimmering, carefully place the rice cakes into the skillet in batches, being mindful not to overcrowd the pan. Cook them for a few minutes on each side until they develop a beautiful golden-brown crust. For extra crispiness, increase the heat to medium-high for the final minute or two of frying, ensuring both sides are wonderfully crunchy. The crispy exterior of these ginger-infused rice cakes adds a fantastic textural dimension to the dish, while the vibrant ginger flavor perfectly complements the spicy gochujang chicken.
Pin this Spicy Korean Chicken Thighs with Crispy Ginger Rice recipe for later!
Spicy Korean Chicken Thighs with Crispy Ginger Rice – Recipe Card
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
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Stainless Steel Mixing Bowls
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
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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.
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When ready to cook, preheat grill. Lightly grease the grates with oil.
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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.
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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.
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Shape the rice into small rounds that aren’t too thick.
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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.
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Turn up heat to medium-high and fry the cakes until they are nice and crispy on both sides, about 1 to 2 minutes.
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