Because gochujang-braised chicken is important.
publishes recipes, requested by readers, from restaurants all across the country. These are real live readers with real live requests—and sometimes desperate pleas—for recipes, which the real liveTest Kitchen then tracks down, tests, and tastes, so you know the recipes will work at home .
Here’s what our readers want to cook this month, straight from the chef’s kitchen to yours:, I’ve gone through an entire container of gochujang trying to re-create the addictive braised chicken from, and I can’t get close to the original’s umami-packed spice. You’re my last hope."—Brad Allen,“The crispy rice is key here, adding serious texture to break up an otherwise one-note preparation. Plus, it’s perfect for soaking up all that good sauce without getting soggy.
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