Sticky Rice Chicken
Seasoned chicken thighs coated in crushed soaked glutinous rice and steamed until cooked.
Ingredients // 2 servings
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Chicken marinade
Rice seasoning
Steps //
- 01 Rinse the glutinous rice and soak it in water for at least 30 minutes.
- 02 Finely chop the green onion and Korean green chili.
- 03 Mix the chicken with the chopped vegetables and its marinade: 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp sugar, 1 tbsp mirin and pepper.
- 04 Lightly drain the soaked rice and crush it with a rolling pin or mortar. Cooking tip The video shows the rice being crushed in a bag with a rolling pin so it clings to the chicken.
- 05 Mix the crushed rice with 1/2 tsp salt, 1 tbsp oyster sauce and pepper. Add 1 tbsp paprika if using. Cooking tip Paprika is optional; the description suggests it for extra aroma.
- 06 Roll each piece of marinated chicken in the seasoned rice until evenly coated. Cooking tip The video uses glutinous rice rather than regular rice.
- 07 Arrange the chicken in a steamer without overlapping, pile the leftover rice on top and cover.
- 08 Once the water boils, steam over medium-low heat for 20 minutes. Check that the chicken is cooked through, then transfer to a plate. Cooking tip Serve with sriracha if you like. The broth left below the steamer can be used for ramyeon. A tablespoon is 15 ml.
