Serves 1
Directions
- 1Combine soy sauce, honey, rice vinegar, brown sugar, and water in a bowl to make the chicken sauce and set aside.
- 2Season chicken thighs with salt, pepper, and cornstarch.
- 3Fry the seasoned chicken thighs in a pan with a little bit of oil until crispy and golden.
- 4Add the prepared sauce to the cooked chicken in the pan and let it cook until the sauce reduces and thickens.
- 5In a separate pan, sauté garlic and gochujang in butter.
- 6Add milk, half and half, a chicken bouillon cube, soy sauce, chili flakes, salt, onion powder, paprika, and sugar to the pan.
- 7Stir the broth mixture and cook until it thickens slightly.
- 8Slice the cooked chicken.
- 9Plate the rice, top with sliced chicken, pour the broth around it.
- 10Garnish with chopped 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
- Chili flakes
- Onion powder
- Paprika
- Sugar
- Rice
- Green onions
Equipment
BowlMeasuring spoonsCutting boardPanTongsSpatulaKnifePlates
Tips
- Cornstarch on chicken thighs gives a nice crispy sear.
- The broth tastes exactly like Buldak Carbonara.
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