Spicy Creamy Chicken with Glazed Thighs

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.