Serves 1
Directions
- 1Start by making the sauce for the chicken by mixing soy sauce, honey, rice vinegar, brown sugar, and some water.
- 2Set the sauce aside.
- 3Season chicken thighs with salt, pepper, and some corn starch.
- 4Fry the chicken in a pan with a little bit of oil until looking beautiful.
- 5Add the prepared sauce to the chicken and cook until the sauce reduces and thickens to coat the chicken.
- 6To make the broth, sauté garlic and gochujang in butter.
- 7Add milk, half and half, a chicken bouillon cube, soy sauce, chili flakes, salt, onion powder, paprika, and some sugar to the sautéed mixture.
- 8Plate with rice, the chopped chicken, and add the broth around it.
- 9Finish with some green onions and more chili flakes if desired for extra spice.
Ingredients
- soy sauce
- honey
- rice vinegar
- brown sugar
- water
- chicken thighs
- salt
- pepper
- corn starch
- oil
- garlic
- gochujang
- butter
- milk
- half and half
- chicken bouillon cube
- chili flakes
- onion powder
- paprika
- sugar
- rice
- chopped green onions
- chili flakes
Equipment
pan
Tips
- The corn starch will give the chicken a nice crispy sear when fried.
- If you like it extra spicy, finish with more chili flakes.
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