Name: Gochujang-Braised Chicken and Crispy Rice
Yield: 4 Servings
Ingredients: 1 small onion, finely chopped; 8 garlic cloves, finely grated; 1 2-inch piece ginger, peeled, finely grated; ¼ cup gochujang (Korean hot pepper paste); ¼ cup soy sauce; 2 tablespoons sugar; 1 tablespoon mirin; 1 tablespoon toasted sesame oil; 1 teaspoon freshly ground black pepper, plus more; 3 cups cooked short-grain rice; 1 teaspoon ground cumin; ½ teaspoon garlic powder; ½ teaspoon mustard powder; 8 chicken drumsticks, patted dry; Kosher salt; 4 tablespoons unsalted butter; 2 tablespoons vegetable oil; 4 cups low-sodium chicken broth; 6 scallions, white and pale-green parts only, cut into 1-inch pieces

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Alex Lau

Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you’ll be good to go.

Recipe notes