Recipes and Cooking Korean Fire Chicken With Cheese Korean food is on the rise. Head to the Asian section of your supermarket to heat your dish up with Korean chili paste gochujang. The melted mozzarella helps tame the heat in this easy one-pan dish. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 13, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 10 mins Bake Time: 55 mins Stand Time: 10 mins Total Time: 1 hrs 15 mins Servings: 8 Yield: 10 cups Jump to Nutrition Facts Ingredients 2 cup uncooked long grain white rice 2 cup reduced-sodium chicken broth 1 ½ cup hot (not boiling) water 3 tablespoon sugar 3 tablespoon gochugaru (Korean red pepper flakes) 2 tablespoon water 2 tablespoon gochujang (Korean hot pepper paste) 2 tablespoon reduced-sodium soy sauce 4 cloves garlic, minced 1 tablespoon rice vinegar 1 tablespoon vegetable oil 2 teaspoon toasted sesame oil 2 teaspoon grated fresh ginger 8 skinless, boneless chicken thighs, cut into bite-size strips 2 cup shredded mozzarella cheese (8 oz.) 3 tablespoon finely chopped green onions 2 teaspoon sesame seeds, toasted Pickled cabbage and/or sliced radishes (optional) Directions Preheat oven to 375°F. Coat a 3-qt. rectangular baking dish with nonstick cooking spray. Add uncooked rice, chicken broth, and hot water. Cover dish with foil and bake 30 minutes. Meanwhile, in a large bowl whisk together next 10 ingredients (through ginger). Add chicken; stir to coat. After 30 minutes, remove baking dish from oven and uncover. Carefully top rice with chicken mixture and return to oven. Bake, uncovered, 15 minutes. Sprinkle chicken mixture with cheese. Bake about 10 minutes more, or until cheese is melted. Let stand 10 minutes before serving. Top with green onions, sesame seeds, and, if desired, pickled cabbage and/or radishes. Rate it Print Nutrition Facts (per serving) 427 Calories 12g Fat 45g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 427 % Daily Value * Total Fat 12g 15% Saturated Fat 4g 20% Cholesterol 93mg 31% Sodium 594mg 26% Total Carbohydrate 45g 16% Total Sugars 7g Protein 30g Potassium 487mg 10% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.