This Korean-inspired glazed chicken thighs dish features a spicy, creamy broth infused with Buldak Carbonara flavors and served over rice. The glossy glaze coats tender chicken thighs while cornstarch thickens the sauce into a luxurious coating.
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In a small bowl, combine soy sauce, honey, rice vinegar, brown sugar, and water to create the chicken glaze. Mix well and set aside.
Pat the chicken thighs dry and season generously on all sides with salt, pepper, and cornstarch.
Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 4-5 minutes per side, until golden brown and cooked through.
Pour the prepared glaze over the chicken in the skillet. Let it simmer and bubble, flipping the chicken to coat, until the sauce reduces and thickens into a glaze.
While the chicken cooks, start the broth. In a separate saucepan over medium heat, melt the butter. Add the minced garlic and gochujang and sauté for about 30 seconds until fragrant.
Pour in the milk and half-and-half. Add the chicken bouillon cube, soy sauce, red pepper flakes, salt, onion powder, paprika, and sugar.
Whisk everything together and bring to a gentle simmer. Cook for a few minutes until the broth is heated through and slightly thickened.
Remove the glazed chicken from the skillet and slice it into strips.
To serve, place a bed of cooked white rice in a bowl. Arrange the sliced chicken on top. Pour the creamy broth around the rice and chicken.
Garnish with chopped green onions and more red pepper flakes if you like it extra spicy.
Store leftovers in an airtight container refrigerated for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to refresh the sauce.
Yes, bone-in thighs work well. Increase cooking time by 5-10 minutes and check internal temperature reaches 165°F at the thickest part.
Cornstarch acts as a thickener and helps create the glossy, clinging glaze around the chicken thighs.
The recipe as written is mildly spiced. Add gochugaru (Korean chili flakes) or sriracha to increase heat to your preference.
Prepare the glaze and marinate chicken for up to 4 hours. Cook fresh when ready. Leftovers keep refrigerated for 3 days and reheat well in a skillet.
Short-grain white or brown rice works well. Jasmine rice complements the Korean-inspired flavors nicely.
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