Sweet and Savory Glazed Chicken with Brothy Rice
Tender chicken with a sweet and savory glaze served over rice with a creamy, spicy sauce inspired by Buldak ramen.
Time: 40 min · Servings: 2 · Calories: 1173 kcal
Ingredients
- 500 units chicken thigh
- 30 tablespoon of soy sauce
- 20 tablespoon of honey
- 15 tablespoon of rice vinegar
- 15 tablespoon of brown sugar
- 15 tablespoon of cornstarch
- 15 clove of garlic
- 30 tablespoon of gochujang
- 20 tablespoon of butter
- 120 cup of milk
- 120 cup of heavy cream
- 10 g concentrated chicken broth
- 400 cup of cooked rice
- 30 units scallion
- 5 to taste Salt
- 2 to taste black pepper
- 15 tablespoon of sunflower oil
- 5 to taste chili flakes
- 5 teaspoon of onion powder
- 5 teaspoon of paprika
Method
- Chop the chicken thighs into bite-sized pieces.
- Season the chicken with salt and pepper, then add the cornstarch, mixing well so each piece is coated.
- In a small bowl, mix the soy sauce, honey, rice vinegar, brown sugar, and a splash of water to create the chicken sauce.
- Finely chop the garlic cloves and scallion.
- Heat a large skillet with the sunflower oil over medium-high heat.
- Sear the chicken in the skillet until well-sealed and crispy.
- Pour the prepared sauce over the chicken and cook until the liquid reduces and thickens, glazing the meat.
- Remove the chicken from the pan and set aside.
- In the same skillet, add the butter and sauté the chopped garlic along with the gochujang.
- Stir in the milk, heavy cream, concentrated chicken broth, chili flakes, onion powder, and paprika.
- Cook the mixture over medium heat until it thickens and develops a creamy consistency similar to a carbonara sauce.
- Serve a base of cooked rice in a deep dish.
- Place the glazed chicken over the rice and pour the creamy sauce around it.
- Garnish with the chopped scallion and add more chili flakes if you want an extra kick.
Categories: Rice & Pasta · All recipes
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