Sweet & Savory Glazed 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)

Directions

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

Tastes like buldak carbonara. Recipe from Hajar Larbah / moribyan.com, via Instagram.