Korean-inspired Chicken with Creamy Broth
Description: This dish features tender chicken thighs glazed in a savory-sweet sauce and served over fluffy white rice with a rich, creamy broth-like sauce.
Ingredients
- Chicken thighs
- Salt
- Pepper
- Cornstarch
- Soy sauce
- Honey
- Rice vinegar
- Brown sugar
- Water
- Butter
- Garlic
- Gochujang (Korean chili paste)
- Chicken broth
- Half-and-half
- Chicken bouillon cube
- Soy sauce
- Chili flakes
- Salt
- Onion powder
- Paprika
- Sugar
- Cooked white rice
- Green onions
- Chili flakes
Instructions
- Prepare the glaze: Combine soy sauce, honey, rice vinegar, brown sugar, and water in a bowl. Mix well and set aside.
- Season chicken thighs with salt, pepper, and cornstarch.
- Sear chicken thighs in a pan with a little oil until golden brown and crispy on both sides.
- Pour the prepared glaze over the chicken and let it simmer until the sauce reduces and thickens, coating the chicken.
- Remove chicken from pan and set aside. Slice the chicken.
- To make the broth: In a separate pot, melt butter over medium heat. Add minced garlic and gochujang and sauté until fragrant.
- Pour in milk and half-and-half, then add chicken bouillon cube, soy sauce, chili flakes, salt, onion powder, paprika, and sugar.
- Whisk until smooth and simmer until the sauce slightly thickens.
- Serve the cooked rice in bowls.
- Top the rice with the sliced chicken.
- Pour the creamy broth around the chicken and rice.
- Garnish with chopped green onions and chili flakes.