Gochujang-Braised Chicken And Crispy Rice

• 1 small onion, finely chopped
• 8 garlic cloves, finely grated
• 1 (2-inch) piece ginger, peeled, finely grated
• 1/4 cup gochujang (Korean hot pepper paste)
• 1/4 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
• 1/2 teaspoon garlic powder
• 1/2 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

1. Mix onion, garlic, ginger, gochujang, soy sauce, sugar, mirin, sesame oil, and 1 tsp. pepper in a medium bowl to combine; set sauce aside.
2. Toss rice, cumin, garlic powder, and mustard powder in a medium bowl to combine; spread out on a parchment-lined rimmed baking sheet and chill until cold, about 1 hour.
3. Meanwhile, season chicken generously with salt. Heat butter and vegetable oil in a medium heavy pot over medium. As soon as foaming subsides, add chicken and cook, turning occasionally, until lightly browned, about 5 minutes. Add reserved sauce and bring to a simmer; cook until sauce appears to thin out, about 3 minutes. Add broth and bring to a boil. Reduce heat, partially cover pot, and simmer, turning occasionally, until chicken is very tender, 45-55 minutes.
4. Divide rice into 4 portions; form into 3/4"-thick disks (moisten hands with water to prevent sticking). Heat a large nonstick skillet over medium. Working in 2 batches, cook rice cakes, turning halfway through, until crisp, puffed, and golden, about 10 minutes. Transfer to plates.
5. Add scallions to chicken and cook until tender, about 3 minutes. Season with salt and pepper. Top each cake with 2 chicken legs and a few scallions; spoon plenty of sauce over.

onion, garlic, ginger, gochujang, soy sauce, sugar, mirin, sesame oil, freshly ground black pepper, rice, ground cumin, garlic, mustard powder, chicken, kosher salt, unsalted butter, vegetable oil, lowsodium, scallions

Taken from www.epicurious.com/recipes/food/views/gochujang-braised-chicken-and-crispy-rice (may not work)