Sweet & Savory Chicken with Spicy Carbonara Brothy Rice

Ingredients

• 1½ pounds boneless skinless chicken thighs (about 5 to 6 pieces)
• 2 teaspoons cornstarch
• ¾ teaspoon salt
• ½ teaspoon black pepper
• Neutral oil, for cooking
• 2 tablespoons honey
• 1 tablespoon brown sugar
• 2 tablespoons water
• ¼ cup low sodium soy sauce
• 1 tablespoon rice vinegar
• 3 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 3 tablespoons gochujang
• 1 cup half and half
• ¾ cup whole milk
• 1 large chicken bouillon cube
• ½ tablespoon low sodium soy sauce
• 2 teaspoons paprika
• 1 teaspoon sugar
• ½ teaspoon onion powder
• ¾ to 1 teaspoon chili flakes, to taste
• Freshly grated parmesan cheese, optional
• Cooked jasmine rice
• Sliced green onions, for garnish

Instructions

1. Pat chicken thighs dry with a paper towel, then season with salt, black pepper, and cornstarch.
2. Heat a drizzle of neutral oil in a large skillet over medium heat.
3. Sear the chicken thighs for 6 to 7 minutes per side, until golden and cooked through.
4. In a small bowl, whisk together honey, brown sugar, water, soy sauce, and rice vinegar.
5. Pour the sauce directly over the chicken in the pan and let it simmer for 2 to 3 minutes until glossy and thickened, coating each piece evenly.
6. In a separate pot, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
7. Stir in gochujang and let it cook for 1 to 2 minutes to deepen the flavor.
8. Pour in half and half and milk, then add the bouillon cube, soy sauce, paprika, sugar, onion powder, and chili flakes.
9. Let the broth gently simmer for 5 to 7 minutes, stirring often, until slightly thickened and creamy.
10. Spoon warm jasmine rice into bowls.
11. Pour the spicy, creamy broth over the rice.
12. Slice each chicken thigh into strips, then place on top of the rice.
13. Garnish with sliced green onions and serve immediately.