Gochujang Chicken with Crispy Rice Balls

2 portions - 35 mins

Gochujang-marinated chicken served with warm, crispy rice balls, mushrooms and greens. The chicken is rich and balanced by the crunchy balls of rice and the freshness of veg. Topped with spring onion, it’s a comforting plate with contrasting textures and flavours.

• Ingredients

  • 2-4 chicken thighs depending on size

  Gochujang Chicken Marinade

  • 1 tbsp soy sauce

  • 2 tsp gochujang

  • 1 tsp maple syrup (we use this 0 sugar version)

  • 2 tsp sesame oil

  • 1 tsp ginger & garlic paste 

  • 2 tsp rice vinegar

  • Black pepper

  Crispy Rice Balls (makes 6 balls)

  • 2 portions of sushi/short-grain rice

  • 1 tbsp sesame oil (for brushing)

  • 6 squares of cling film about 15×15cm (for making into balls)

  Veg

  • 80g spinach

  • 80g mushrooms

  • Spring onions, chopped

• Method

  STEP 1.
  Whisk together the chicken marinade ingredients well and cover the chicken in a small dish.
  Marinate in the fridge for at least 30 mins (ideally 1hr).

  STEP 2.
  Cook rice according to package instructions.

  Once cooked, season and let the rice cool slightly until warm (not hot or cold).

  Lay out your squares of cling film and divide the rice between them, shaping each one tightly into firm balls with the cling film.

  Place them in a tupperware and put in the fridge for 10 minutes to firm up.

  STEP 3.
  Cook the Chicken


  Oven method:

  Cook at 180°c for 20-25 minutes until caramelised and cooked through.

  Airfryer method:

  Cook at 180°c for 5–6 minutes per side until caramelised and cooked through.

  STEP 4.
  Remove the rice balls from the fridge and spray or brush with olive oil.


  Airfry method:
  Add the rice balls into the airfryer for 5-6 minutes per side until slightly crispy.

  Pan method:

  Heat a frying pan on high.

  Cook rice balls for 2–3 minutes per side until golden and slightly charred.
(Leave them undisturbed for best crispy edges.).

  STEP 5.
  Boil a kettle.
  Heat a frying pan with olive oil and soy sauce on a medium heat.
  Once hot, add the mushrooms to the pan and cook gently.
  Once cooked, remove the mushrooms using a slotted spoon into a side dish but keep the pan on a low heat, we will be using for the spinach.

  Put the spinach into a colander and pour over the boiled water. Squeeze out excess water and add to the frying pan for a couple of minutes to absorb any remaining juices.
  Chop the spring onions finely.

  STEP 6.
  Plate the Gochujang chicken with the veg and crispy rice balls to the side.
Sprinkle the veg with the sliced spring onion and serve.

• Benefits

  • Chicken thighs provide protein and satiety.

  • Healthy fats from chicken thighs and sesame oil.

  • Spinach and mushrooms add fibre and essential minerals.