Hoisin & Honey-Glazed Chicken Thighs with Crispy Rice Cakes & Spicy Mayo

Hoisin & Honey-Glazed Chicken Thighs

with Crispy Rice Cakes & Spicy Mayo

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This flavorful, Asian-style dish features our take on yaki onigiri (or grilled Japanese  rice balls), which you’ll make by tightly  packing jasmine rice, scallions, and a bit of cornstarch into patties—cooked in fragrant sesame oil until irresistibly golden brown and crispy. They’re finished with a drizzle of spicy gochujang mayo for delightful contrast to our sweet glazed chicken.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    830 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Cook the rice:
1 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.

Prepare the ingredients & marinate the vegetables:
2 Prepare the ingredients & marinate the vegetables:

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 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:
3 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:
4 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 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.

* An instant-read thermometer should register 165°F.

Make the spicy mayo & serve your dish:
5 Make the spicy mayo & serve your dish:

Meanwhile, in a bowl, combine the mayonnaise, 1 teaspoon of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. 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!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the rice:
1 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.

2 Prepare the ingredients & marinate the vegetables:

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 pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Prepare the ingredients & marinate the vegetables:
Form & cook the rice cakes:
3 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.

4 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 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.

* An instant-read thermometer should register 165°F.

Cook & glaze the chicken:
Make the spicy mayo & serve your dish:
5 Make the spicy mayo & serve your dish:

Meanwhile, in a bowl, combine the mayonnaise, 1 teaspoon of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. 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!

Browse Steps
1 of 5