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Prepare the chicken: Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and black pepper, then dredge lightly in cornstarch, ensuring an even coating.

Make the glaze: In a small bowl, whisk together the soy sauce, honey, rice vinegar, brown sugar, and water until the sugar is dissolved. Set aside.

Cook the chicken: Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken thighs and sear for 5-7 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F.

Glaze the chicken: Pour the prepared glaze over the cooked chicken in the skillet. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce reduces, thickens, and coats the chicken with a glossy finish. Remove the chicken from the skillet and set aside. Slice into bite-sized pieces.

Prepare the Buldak Carbonara broth: In a medium saucepan, melt butter over medium heat. Add minced garlic and Gochujang, and sauté for 1-2 minutes until fragrant.

Build the broth: Pour in the milk and half & half. Add the crumbled chicken bouillon cube, soy sauce, chili flakes, salt, onion powder, paprika, and granulated sugar. Whisk well to combine.

Simmer the broth: Bring the broth to a gentle simmer over medium heat, stirring frequently to prevent scorching. Cook for 5-7 minutes, or until the broth thickens slightly and the flavors have melded. Do not boil vigorously.

Assemble the dish: Divide the cooked white rice among four serving bowls. Arrange the sliced glazed chicken on top of the rice.

Serve: Ladle the creamy Buldak Carbonara-style broth generously around the rice and chicken. Garnish with fresh chopped green onions and additional chili flakes, if desired. Serve immediately.


Prepare the chicken: Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and black pepper, then dredge lightly in cornstarch, ensuring an even coating.

Make the glaze: In a small bowl, whisk together the soy sauce, honey, rice vinegar, brown sugar, and water until the sugar is dissolved. Set aside.

Cook the chicken: Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken thighs and sear for 5-7 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F.

Glaze the chicken: Pour the prepared glaze over the cooked chicken in the skillet. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce reduces, thickens, and coats the chicken with a glossy finish. Remove the chicken from the skillet and set aside. Slice into bite-sized pieces.

Prepare the Buldak Carbonara broth: In a medium saucepan, melt butter over medium heat. Add minced garlic and Gochujang, and sauté for 1-2 minutes until fragrant.

Build the broth: Pour in the milk and half & half. Add the crumbled chicken bouillon cube, soy sauce, chili flakes, salt, onion powder, paprika, and granulated sugar. Whisk well to combine.

Simmer the broth: Bring the broth to a gentle simmer over medium heat, stirring frequently to prevent scorching. Cook for 5-7 minutes, or until the broth thickens slightly and the flavors have melded. Do not boil vigorously.

Assemble the dish: Divide the cooked white rice among four serving bowls. Arrange the sliced glazed chicken on top of the rice.

Serve: Ladle the creamy Buldak Carbonara-style broth generously around the rice and chicken. Garnish with fresh chopped green onions and additional chili flakes, if desired. Serve immediately.
