Solo Cooking God's Nurungji Chicken Thigh
A crispy nurungji chicken dish made by browning boneless chicken thighs, then cooking them over a bed of rice and sweet corn in the same pan over medium heat.
Ingredients needed 2 servings
Recipe
Cooking tips
- Using the same pan in which the chicken thighs were seared allows the residual chicken fat to infuse the rice, adding a savory flavor.
- Spreading the rice evenly across the pan bottom ensures a uniform nurungji thickness.
- After covering with a lid, maintain medium heat and cook for 7 minutes to heat the rice and chicken together.
Recommended for
- Those who want to make chicken and nurungji with a simple pan-fry method.
- Those looking for a hearty meal using boneless chicken thighs and leftover rice.
- Those who enjoy chicken dishes with a sour and spicy sauce.
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