Serves 1
Directions
- 1Make the sauce for the chicken by mixing soy sauce, honey, rice vinegar, brown sugar, and water in a bowl.
- 2Season chicken thighs with salt, pepper, and cornstarch.
- 3Fry the chicken thighs in a pan with a little oil until crispy.
- 4Add the prepared sauce to the cooked chicken in the pan.
- 5Let the sauce cook until it reduces and thickens to coat the chicken.
- 6To make the broth, sauté garlic and gochujang in butter in a separate pan.
- 7Add milk, half and half, a chicken bouillon cube, soy sauce, chili flakes, salt, onion powder, paprika, and sugar to the pan.
- 8Stir the broth mixture until it thickens.
- 9Plate the dish with rice, sliced chicken, and pour the broth around it.
- 10Garnish with green onions and more chili flakes if desired.
Ingredients
- Soy sauce
- Honey
- Rice vinegar
- Brown sugar
- Water
- Chicken thighs
- Salt
- Pepper
- Cornstarch
- Oil
- Butter
- Garlic
- Gochujang
- Milk
- Half and half
- Chicken bouillon cube
- Soy sauce
- Chili flakes
- Salt
- Onion powder
- Paprika
- Sugar
- Rice
- Green onions
Equipment
BowlMeasuring spoonsCutting boardFrying panTongsSpatulaKnife
Tips
- The cornstarch on the chicken thighs helps create a nice crispy sear.
- The broth tastes exactly like Buldak Carbonara, if you like that, you'll love this.
- Finish with green onions and more chili flakes if you like it extra spicy.
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