Serves 1
Directions
- 1Prepare the sauce for the chicken by combining soy sauce, honey, rice vinegar, brown sugar, and water.
- 2Mix the chicken sauce well and set aside.
- 3Season chicken thighs with salt, pepper, and cornstarch.
- 4Fry the chicken in a pan with a little oil until it has a nice crispy sear.
- 5Once the chicken is beautiful, add in the prepared sauce.
- 6Let the chicken cook until the sauce reduces and thickens to coat the chicken.
- 7To make the broth, sauté garlic and gochujang in butter.
- 8Add milk, half and half, a chicken bouillon cube, soy sauce, chili flakes, salt, onion powder, paprika, and sugar to the broth mixture.
- 9Mix the broth until it thickens.
- 10Slice the cooked chicken.
- 11Plate the dish with rice, chopped chicken, and pour the broth around it.
- 12Finish 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
- Gochujang
- Garlic
- Milk
- Half and half
- Chicken bouillon cube
- Chili flakes
- Onion powder
- Paprika
- Sugar
- Rice
- Green onions
Equipment
BowlMeasuring spoonMeasuring cupCutting boardPanTongsSpatulaKnifePlate
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