1 1/2cupscooked short-grain rice, Sushi, CalRose etc.
1/2teaspoonground cumin
1/4teaspoongarlic powder
1/4teaspoonmustard powder
Salt
For Chicken:
2Tablespoonsunsalted butter
1Tablespoonsvegetable oil
3/4 - 1cupchicken broth
Garnish:
3green onions, white and pale-green parts only, cut into 1/2-inch pieces
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Instructions
Start rice cooking, unless you already have cooled, cooked rice on hand. Once cooked, add to a medium bowl and gently stir in the cumin, garlic powder, and mustard powder. Spread rice out on a parchment-lined, rimmed baking sheet and chill until cold, about 1 hour.
Make the sauce: In a medium bowl, stir together the onion, garlic, ginger, gochujang, soy sauce, sugar, mirin, sesame oil, and pepper. Set aside.
When ready to start chicken, preheat oven to 375 F. and line a baking sheet with aluminum foil (for easy clean-up).
Season chicken with salt. Heat butter and vegetable oil in a medium heavy pot over medium heat. Add chicken and cook, turning occasionally, until golden brown, about 8-10 minutes. Remove chicken to prepared baking sheet and place in preheated oven for 15-20 minutes, or until cooked through.
Meanwhile, discard fat from skillet. Add the sauce mixture and bring to a simmer. Cook until sauce appears to thin out, about 3 minutes. Add the broth and bring to a boil. Reduce heat. Add 1/2 of the green onion to the sauce and simmer 3-5 minutes, or until green onion is tender. Taste sauce and season with salt and pepper, as needed. Reduce heat to low and keep warm until chicken is ready, thinning with a splash more broth if sauce gets too thick.
While sauce is simmering/chicken is in the oven, prepare the crispy rice by heating a large nonstick skillet over medium heat. Add cooled rice mixture and press in to a round pancake with a spatula. Cook rice cakes, turning halfway through, until crisp, puffed, and golden, about 5 minutes per side or 10 minutes total.
Transfer rice pancake to a large serving plate or dish. Top crispy rice pancake with cooked chicken pieces from oven, then spoon plenty of warm sauce over-top. Garnish with remaining chopped green onion.