Hoisin & Honey-Glazed Chicken Thighs with Rice Cakes

Ingredients

Buy

• 2 lb Boneless, Skinless chicken thighs
• 4 scallions
• 1 Red cabbage
• 2 Persian cucumber

On Hand

• 3 cup Jasmine rice (half each night)
• 3/4 cup cornstarch
• 6 tsps gochujang
• 6 Tbsps mayonnaise
• 6 Tbsps hoisin Sauce
• 3 Tbsp honey
• 3 Tbsp ponzu sauce
• 3 tsp sesame seeds
• 3 Tbsp sesame oil

Instructions

• Cook the rice
• Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 250°F (you will use the oven to keep your cooked rice cakes warm and crispy). In a small pot, combine the rice , a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer to a large bowl and set aside to cool at least 2 minutes.
• Meanwhile, wash and dry the fresh produce. Halve the scallions to separate the white bottoms and hollow green tops; finely chop the white bottoms and thinly slice the green tops.
• To make the glaze, in a bowl, whisk together the honey (kneading the packet before opening), hoisin sauce, and 1/4 cup of warm water.
• Cut out and discard the core of the cabbage ; thinly slice the leaves. Thinly slice the cucumber . Combine in a bowl; add the ponzu sauce, sesame seeds , and a drizzle of olive oil. Season with salt and black pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
• Form & cook the rice cakes:
  • While the vegetables marinate, line a sheet pan with foil.
  • To the bowl of cooled rice , add the chopped white bottoms of the scallions and cornstarch. Mix to thoroughly combine.
  • Using wet hands, tightly pack the mixture into four 1/2-inch-thick cakes. Transfer to a plate.
  • In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the rice cakes and cook 3 to 4 minutes per side, or until lightly browned and crispy (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer the cooked rice cakes to the sheet pan; immediately season with salt. Place in the oven to keep warm, up to 15 minutes. Wipe out the pan.
• Cook & glaze the chicken:
  • Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken thighs and cook 5 to 7 minutes, or until browned. Flip and cook 5 minutes.
  • Add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is glazed and cooked through. Turn off the heat.
• Make the spicy mayo & serve your dish:
  • Meanwhile, in a bowl, combine the mayonnaise , 1 teaspoon of water, and gochujang .
  • Serve the glazed chicken (including any glaze from the pan) with the cooked rice cakes and marinated vegetables. Drizzle the rice cakes with the spicy mayo. Garnish with the sliced green tops of the scallions . Enjoy!