Sweet and Savory Glazed Chicken with Brothy Rice

Serves 1
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Directions

  1. 1Combine soy sauce, honey, rice vinegar, brown sugar, and water in a bowl to make the chicken sauce and set aside.
  2. 2Combine soy sauce, honey, rice vinegar, brown sugar, and water in a bowl to make the chicken sauce and set aside.
  3. 3Combine soy sauce, honey, rice vinegar, brown sugar, and water in a bowl to make the chicken sauce and set aside.
  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 seasoned chicken thighs in a pan with a little bit of oil until crispy and golden.
  8. 8Fry the seasoned chicken thighs in a pan with a little bit of oil until crispy and golden.
  9. 9Fry the seasoned chicken thighs in a pan with a little bit of oil until crispy and golden.
  10. 10Add the prepared sauce to the cooked chicken in the pan and let it cook until the sauce reduces and thickens.
  11. 11Add the prepared sauce to the cooked chicken in the pan and let it cook until the sauce reduces and thickens.
  12. 12Add the prepared sauce to the cooked chicken in the pan and let it cook until the sauce reduces and thickens.
  13. 13In a separate pan, sauté garlic and gochujang in butter.
  14. 14In a separate pan, sauté garlic and gochujang in butter.
  15. 15In a separate pan, sauté garlic and gochujang in butter.
  16. 16Add milk, half and half, a chicken bouillon cube, soy sauce, chili flakes, salt, onion powder, paprika, and sugar to the pan.
  17. 17Add milk, half and half, a chicken bouillon cube, soy sauce, chili flakes, salt, onion powder, paprika, and sugar to the pan.
  18. 18Add milk, half and half, a chicken bouillon cube, soy sauce, chili flakes, salt, onion powder, paprika, and sugar to the pan.
  19. 19Stir the broth mixture and cook until it thickens slightly.
  20. 20Stir the broth mixture and cook until it thickens slightly.
  21. 21Stir the broth mixture and cook until it thickens slightly.
  22. 22Slice the cooked chicken.
  23. 23Slice the cooked chicken.
  24. 24Slice the cooked chicken.
  25. 25Plate the rice, top with sliced chicken, pour the broth around it.
  26. 26Plate the rice, top with sliced chicken, pour the broth around it.
  27. 27Plate the rice, top with sliced chicken, pour the broth around it.
  28. 28Garnish with chopped green onions and more chili flakes if desired.
  29. 29Garnish with chopped green onions and more chili flakes if desired.
  30. 30Garnish with chopped 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
  • Chili flakes
  • Chili flakes
  • Chili flakes
  • Onion powder
  • Onion powder
  • Onion powder
  • Paprika
  • Paprika
  • Paprika
  • Sugar
  • Sugar
  • Sugar
  • Rice
  • Rice
  • Rice
  • Green onions
  • Green onions
  • Green onions

Equipment

BowlMeasuring spoonsCutting boardPanTongsSpatulaKnifePlates

Tips

  • Cornstarch on chicken thighs gives a nice crispy sear.
  • The broth tastes exactly like Buldak Carbonara.
Sweet and Savory Glazed Chicken with Brothy Rice | Clip Recipe