Gochujang Garlic Butter Chicken Rice Crisps

Ingredients

Rice crisps

• 3 cups fully cooked short-grain rice, cold and refrigerated
• 2 tbsp cornstarch
• ¼ tsp fine salt
• 2 tbsp neutral oil, for crisping

Chicken glaze

• 1 lb boneless skinless chicken thigh, cut into ¾-inch pieces
• 1 tbsp neutral oil
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 2 tbsp gochujang
• 1 tbsp reduced-sodium soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 tbsp water

Finish

• ½ cup thinly sliced cucumber
• 2 scallions, thinly sliced
• 1 tsp toasted sesame seeds

Equipment

8-inch square pan, parchment, nonstick skillet

Allergens and ingredient notes: Milk, soy, sesame; gochujang and soy sauce commonly contain wheat.

Step by step

1. Mix the cooked cold rice with cornstarch and salt, gently pressing some grains together. Line the pan with parchment and press the rice into a firm even layer. Refrigerate 30 minutes. Use rice that was cooled promptly and stored in the refrigerator, never rice left out overnight.
2. Lift out the rice and cut into twelve rectangles. Heat 1 tbsp of the rice oil in a nonstick skillet over medium heat. Crisp half the pieces for 4–5 minutes per side, until golden and hot throughout. Repeat with the remaining rice oil and pieces. Keep warm on a tray.
3. Whisk gochujang, soy sauce, honey, vinegar, and water in a small bowl. Heat the separate chicken oil in the skillet over medium-high heat. Cook chicken for 6–8 minutes, turning, until browned and 165°F (74°C) in the center.
4. Reduce heat to medium-low. Add butter and garlic, stirring for 30 seconds. Add the glaze and simmer 1–2 minutes, turning the chicken until glossy; add no extra unmeasured liquid.
5. Divide the chicken and glaze among the twelve rice crisps. Finish with cucumber, scallions, and sesame; serve immediately while the bases are crisp.

The Devotti twist: Cold rice is compressed into a crisp-edged base, while garlic butter rounds out the fermented chili glaze.

Make ahead and storage

Refrigerate components within 2 hours and use within 2 days. Reheat rice and chicken separately to 165°F (74°C); add fresh cucumber after reheating.

Image: AI-generated recipe illustration; homemade results and presentation will vary.