Bulgogi-Inspired Chicken with Creamy Sauce

Ingredients

• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 2 tablespoons water
• 1.5 lbs boneless, skinless chicken thighs
• 1 tablespoon cornstarch
• salt
• black pepper
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 tablespoon minced garlic
• 1 tablespoon gochujang
• 1 cup half-and-half
• 1 chicken bouillon cube
• 1 tablespoon soy sauce
• 1 teaspoon chili flakes
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon sugar
• Cooked white rice
• Chopped green onions
• Chili flakes (optional, for garnish)

Instructions

1. In a small bowl, whisk together soy sauce, honey, rice vinegar, brown sugar, and water for the chicken sauce. Set aside.
2. Pat dry chicken thighs and season with salt, pepper, and cornstarch.
3. Heat olive oil in a skillet over medium-high heat. Sear chicken thighs for 3-4 minutes per side, until golden brown and slightly crispy.
4. Pour the prepared chicken sauce into the skillet with the chicken. Let it simmer and reduce until the sauce thickens and coats the chicken, about 5-7 minutes.
5. While the chicken is cooking, make the broth-inspired sauce. In a saucepan, melt butter over medium heat. Add minced garlic and gochujang and sauté until fragrant.
6. Pour in the half-and-half and stir to combine.
7. Add the chicken bouillon cube, soy sauce, chili flakes, salt, onion powder, paprika, and sugar. Stir until the bouillon cube is dissolved and the sauce is smooth.
8. Simmer the sauce for about 5 minutes, stirring occasionally, until it thickens slightly. Taste and adjust seasoning if needed.
9. To serve, place cooked white rice in a bowl. Arrange the cooked chicken thighs over the rice.
10. Pour the thickened sauce around the chicken and rice.
11. Garnish with chopped green onions and chili flakes, if desired.