Crispy Chicken & Gochujang Sauce

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Quarter lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Thinly slice the scallions, separating the white bottoms and green tops. Cut off and discard the bottom 1/2 inch of the gai lan stems. Halve the gai lan crosswise to separate the stems and leaves; thinly slice the stems and roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Place in a bowl; add the sliced white bottoms of the scallions and sliced gai lan stems.

Place the squash pieces on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 2 cups 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.

Meanwhile, place the flour on a large plate; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken (shaking off any excess flour before adding). Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the garlic mixture; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the chopped gai lan leaves. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired. 

In a bowl, combine the ketchup, honey (kneading the packet before opening), half the soy sauce, and as much of gochujang as you’d like, depending on how spicy you’d like the dish to be. To the pot of cooked rice, add the roasted squash and remaining soy sauce. Stir to combine. Serve the cooked chicken with the finished rice and cooked gai lan. Top the chicken with the sauce. Garnish with the sliced green tops of the scallions. Enjoy!