Honey Soy Glazed Chicken with Creamy Gochujang Coconut Rice

Steps

1. 1

   Pat the chicken thighs dry and season them with salt only.

2. 2

   Add a little neutral oil to a cold stainless-steel pan. Place the chicken in the pan, then turn the heat to medium.

3. 3

   Cook the chicken undisturbed until golden and it releases naturally from the pan. Flip and cook through.

4. 4

   Mix the honey, brown sugar, water, and low-sodium soy sauce to make the glaze.

5. 5

   Pour the glaze over the chicken and simmer for 2–3 minutes, until sticky and glossy. Set the chicken aside.

   Start 3-minute timer
6. 6

   In a saucepan, melt the butter.

7. 7

   Add the minced garlic and sauté it.

8. 8

   Add the gochujang and cook for 1–2 minutes.

   Start 2-minute timer
9. 9

   Add the coconut milk, chicken bouillon, soy sauce, paprika, sugar, onion powder, and chilli flakes.

10. 10

    Simmer gently for 5–7 minutes, until the sauce is creamy.

    Start 7-minute timer
11. 11

    Spoon cooked basmati rice into serving bowls and pour the creamy gochujang coconut sauce over it.

12. 12

    Slice the honey soy glazed chicken and arrange it on top of the rice. Finish with sliced green onions and extra glaze.