Butter Gochujang Brothy Rice
Butter Gochujang Brothy Rice
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skin-on chicken thighs
- 1/2 cup potato starch
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons extra virgin olive oil, as needed for cooking
For the Chicken Marinade
- 1 tablespoon honey
- 1/2 tablespoon brown sugar
- 2 tablespoons warm water
- 1/4 cup soy sauce
- 1 tablespoon mirin
For the Brothy Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons gochujang, or 3 tablespoons for more spice
- 2 garlic, cloves, minced
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 tablespoon chicken bouillon powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon granulated sugar
To Serve
- 2 cups medium grain rice, cooked according to package directions
- 1/4 cup green onions, chopped, for garnish
- 1/4 cup fried shallots, for garnish
Instructions
- 1
Prepare the chicken coating: In a wide, shallow bowl or plate, combine the 1/2 cup potato starch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until evenly combined.
⏱️ 2 min
- 2
Coat the chicken: Pat the boneless, skin-on chicken thighs dry with paper towels. Dredge each chicken thigh thoroughly in the seasoned potato starch mixture, ensuring an even coating on all sides. Set aside.
⏱️ 5 min
- 3
Prepare the chicken marinade: In a separate small bowl, combine the 1 tablespoon honey, 1/2 tablespoon brown sugar, 2 tablespoons warm water, 1/4 cup soy sauce, and 1 tablespoon mirin. Whisk until all ingredients are well combined and the sugar is dissolved.
⏱️ 3 min
- 4
Cook the chicken: Heat 2 tablespoons of extra virgin olive oil in a large skillet or pan over medium-high heat. Once hot, carefully place the coated chicken thighs into the pan, skin-side down if applicable. Cook for 5-7 minutes until golden brown and crispy. Flip the chicken and cook for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
⏱️ 14 min
- 5
Simmer chicken in marinade: Once the chicken is cooked and browned, pour the prepared chicken marinade over the chicken in the pan. Bring the sauce to a gentle simmer and allow it to reduce and thicken, coating the chicken, for about 2-3 minutes. Remove the chicken from the pan and set aside.
⏱️ 3 min
- 6
Prepare the brothy sauce: In a heatproof bowl, add the 2 tablespoons unsalted butter, 2-3 tablespoons gochujang, and 2 minced cloves of garlic. Pour in the 1 cup heavy cream and 1/2 cup milk. Add the 1/2 tablespoon chicken bouillon powder, 1 teaspoon paprika, 1 teaspoon onion powder, and 1 teaspoon granulated sugar. Whisk all the ingredients together until the sauce is smooth and well combined. Transfer the sauce to a small saucepan and heat gently over medium-low heat until warmed through, stirring occasionally. Do not boil.
⏱️ 8 min
- 7
Assemble the dish: Place a generous serving of cooked medium grain rice in the center of each bowl. Slice the cooked chicken into desired pieces. Arrange the sliced chicken on top of the rice. Pour the warm brothy sauce generously over the chicken and rice.
⏱️ 5 min
- 8
Garnish and serve: Garnish each bowl with chopped green onions and fried shallots. Serve immediately and enjoy the sweet and salty flavors of the Butter Gochujang Brothy Rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Gochujang Brothy Rice
For the Chicken
- 1 1/2 pounds boneless, skin-on chicken thighs
- 1/2 cup potato starch
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons extra virgin olive oil, as needed for cooking
For the Chicken Marinade
- 1 tablespoon honey
- 1/2 tablespoon brown sugar
- 2 tablespoons warm water
- 1/4 cup soy sauce
- 1 tablespoon mirin
For the Brothy Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons gochujang, or 3 tablespoons for more spice
- 2 garlic, cloves, minced
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 tablespoon chicken bouillon powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon granulated sugar
To Serve
- 2 cups medium grain rice, cooked according to package directions
- 1/4 cup green onions, chopped, for garnish
- 1/4 cup fried shallots, for garnish
Instructions
- 1
Prepare the chicken coating: In a wide, shallow bowl or plate, combine the 1/2 cup potato starch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until evenly combined.
⏱️ 2 min - 2
Coat the chicken: Pat the boneless, skin-on chicken thighs dry with paper towels. Dredge each chicken thigh thoroughly in the seasoned potato starch mixture, ensuring an even coating on all sides. Set aside.
⏱️ 5 min - 3
Prepare the chicken marinade: In a separate small bowl, combine the 1 tablespoon honey, 1/2 tablespoon brown sugar, 2 tablespoons warm water, 1/4 cup soy sauce, and 1 tablespoon mirin. Whisk until all ingredients are well combined and the sugar is dissolved.
⏱️ 3 min - 4
Cook the chicken: Heat 2 tablespoons of extra virgin olive oil in a large skillet or pan over medium-high heat. Once hot, carefully place the coated chicken thighs into the pan, skin-side down if applicable. Cook for 5-7 minutes until golden brown and crispy. Flip the chicken and cook for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
⏱️ 14 min - 5
Simmer chicken in marinade: Once the chicken is cooked and browned, pour the prepared chicken marinade over the chicken in the pan. Bring the sauce to a gentle simmer and allow it to reduce and thicken, coating the chicken, for about 2-3 minutes. Remove the chicken from the pan and set aside.
⏱️ 3 min - 6
Prepare the brothy sauce: In a heatproof bowl, add the 2 tablespoons unsalted butter, 2-3 tablespoons gochujang, and 2 minced cloves of garlic. Pour in the 1 cup heavy cream and 1/2 cup milk. Add the 1/2 tablespoon chicken bouillon powder, 1 teaspoon paprika, 1 teaspoon onion powder, and 1 teaspoon granulated sugar. Whisk all the ingredients together until the sauce is smooth and well combined. Transfer the sauce to a small saucepan and heat gently over medium-low heat until warmed through, stirring occasionally. Do not boil.
⏱️ 8 min - 7
Assemble the dish: Place a generous serving of cooked medium grain rice in the center of each bowl. Slice the cooked chicken into desired pieces. Arrange the sliced chicken on top of the rice. Pour the warm brothy sauce generously over the chicken and rice.
⏱️ 5 min - 8
Garnish and serve: Garnish each bowl with chopped green onions and fried shallots. Serve immediately and enjoy the sweet and salty flavors of the Butter Gochujang Brothy Rice.
⏱️ 2 min