Chicken Brothy Rice

Serves 1
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Directions

  1. 1Make the sauce for the chicken by mixing soy sauce, honey, rice vinegar, brown sugar, and water in a bowl.
  2. 2Make the sauce for the chicken by mixing soy sauce, honey, rice vinegar, brown sugar, and water in a bowl.
  3. 3Make the sauce for the chicken by mixing soy sauce, honey, rice vinegar, brown sugar, and water in a bowl.
  4. 4Season chicken thighs with salt, pepper, and cornstarch.
  5. 5Season chicken thighs with salt, pepper, and cornstarch.
  6. 6Season chicken thighs with salt, pepper, and cornstarch.
  7. 7Fry the chicken thighs in a pan with a little oil until crispy.
  8. 8Fry the chicken thighs in a pan with a little oil until crispy.
  9. 9Fry the chicken thighs in a pan with a little oil until crispy.
  10. 10Add the prepared sauce to the cooked chicken in the pan.
  11. 11Add the prepared sauce to the cooked chicken in the pan.
  12. 12Add the prepared sauce to the cooked chicken in the pan.
  13. 13Let the sauce cook until it reduces and thickens to coat the chicken.
  14. 14Let the sauce cook until it reduces and thickens to coat the chicken.
  15. 15Let the sauce cook until it reduces and thickens to coat the chicken.
  16. 16To make the broth, sauté garlic and gochujang in butter in a separate pan.
  17. 17To make the broth, sauté garlic and gochujang in butter in a separate pan.
  18. 18To make the broth, sauté garlic and gochujang in butter in a separate pan.
  19. 19Add milk, half and half, a chicken bouillon cube, soy sauce, chili flakes, salt, onion powder, paprika, and sugar to the pan.
  20. 20Add milk, half and half, a chicken bouillon cube, soy sauce, chili flakes, salt, onion powder, paprika, and sugar to the pan.
  21. 21Add milk, half and half, a chicken bouillon cube, soy sauce, chili flakes, salt, onion powder, paprika, and sugar to the pan.
  22. 22Stir the broth mixture until it thickens.
  23. 23Stir the broth mixture until it thickens.
  24. 24Stir the broth mixture until it thickens.
  25. 25Plate the dish with rice, sliced chicken, and pour the broth around it.
  26. 26Plate the dish with rice, sliced chicken, and pour the broth around it.
  27. 27Plate the dish with rice, sliced chicken, and pour the broth around it.
  28. 28Garnish with green onions and more chili flakes if desired.
  29. 29Garnish with green onions and more chili flakes if desired.
  30. 30Garnish with green onions and more chili flakes if desired.

Ingredients

  • Soy sauce
  • Soy sauce
  • Soy sauce
  • Honey
  • Honey
  • Honey
  • Rice vinegar
  • Rice vinegar
  • Rice vinegar
  • Brown sugar
  • Brown sugar
  • Brown sugar
  • Water
  • Water
  • Water
  • Chicken thighs
  • Chicken thighs
  • Chicken thighs
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Cornstarch
  • Cornstarch
  • Cornstarch
  • Oil
  • Oil
  • Oil
  • Butter
  • Butter
  • Butter
  • Garlic
  • Garlic
  • Garlic
  • Gochujang
  • Gochujang
  • Gochujang
  • Milk
  • Milk
  • Milk
  • Half and half
  • Half and half
  • Half and half
  • Chicken bouillon cube
  • Chicken bouillon cube
  • Chicken bouillon cube
  • Soy sauce
  • Soy sauce
  • Soy sauce
  • Chili flakes
  • Chili flakes
  • Chili flakes
  • Salt
  • Salt
  • Salt
  • Onion powder
  • Onion powder
  • Onion powder
  • Paprika
  • Paprika
  • Paprika
  • Sugar
  • Sugar
  • Sugar
  • Rice
  • Rice
  • Rice
  • Green onions
  • Green onions
  • 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.