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–+ servings

Chicken and Brothy Rice

This is the kind of meal that makes everyone stop talking after the first bite. The chicken is coated in a soy glaze that’s sweet and savory, the broth is spicy and creamy, and together they taste like the best comfort food you’ve ever had. My husband said it might be the best thing I’ve ever made.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Yields4 servings
Print Recipe Pin Recipe
Servings4 servings

Ingredients

CHICKEN

  • 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

SOY GLAZE SAUCE

  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 2 tablespoons water
  • ¼ cup low sodium soy sauce
  • 1 tablespoon rice vinegar

BROTH

  • 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

FOR SERVING

  • Cooked jasmine rice
  • Sliced green onions, for garnish

Instructions 

MAKE THE CHICKEN:

  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.

BUILD THE BROTH:

  1. In a separate pot, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  2. Stir in gochujang and let it cook for 1 to 2 minutes to deepen the flavor.
  3. Pour in half and half and milk, then add the bouillon cube, soy sauce, paprika, sugar, onion powder, and chili flakes.
  4. Let the broth gently simmer for 5 to 7 minutes, stirring often, until slightly thickened and creamy.

ASSEMBLE:

  1. Spoon warm jasmine rice into bowls.
  2. Pour the spicy, creamy broth over the rice.
  3. Slice each chicken thigh into strips, then place on top of the rice.
  4. Garnish with sliced green onions and serve immediately.

Notes

Q: Can I use chicken breast instead of thighs?
A: Yes, but be careful not to overcook — thighs stay juicier and soak up the glaze better.
Q: Is the broth very spicy?
A: It has a kick from the gochujang and chili flakes, but you can easily adjust the spice level to your liking. It is not even a quarter of the spiciness that the traditional buldak ramen has, just the same flavor.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!