This dish combines juicy, caramel-glazed chicken thighs with fragrant jasmine rice immersed in a creamy, spicy broth. The sweet and savory chicken, comforting rice, and rich, mildly spicy “carbonara-style” broth all work together to create something both bold and cozy.
Why You’ll Love This Recipe
I love how the recipe brings together contrasting flavors and textures. The chicken develops a crisp, caramelised exterior from the glaze, while remaining tender inside. The jasmine rice provides a comforting base, and the creamy, spicy broth wraps it all in warmth and richness. I find it satisfies that craving for a special dinner but is still entirely achievable on a weeknight.
The twist here—taking inspiration from a “buldak carbonara” style sauce and turning it into a broth—makes it fun and different without straying into overly fancy territory.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.) For the Chicken:
Pat the chicken thighs dry with paper towels, then season them with the salt, black pepper and cornstarch.
Heat a splash of neutral oil in a large skillet over medium heat. Place the chicken thighs in the skillet and sear for about 6-7 minutes on each side until golden brown and cooked through.
While the chicken cooks, whisk together the glaze: honey, brown sugar, water, soy sauce and rice vinegar. When the chicken is almost done, pour this mixture into the skillet, then let it simmer for a couple of minutes until it thickens into a glossy glaze that coats each piece of chicken. Remove from heat and keep warm.
In a separate pot, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the gochujang and cook for another 1-2 minutes to deepen its flavour.
Pour in the half-and-half and whole milk, then add the bouillon cube, soy sauce, paprika, sugar, onion powder and chili flakes. Stir gently and let the broth simmer for about 5-7 minutes until it thickens slightly and becomes velvety in texture. If desired, stir in some grated Parmesan cheese at the end.
To assemble, spoon warm jasmine rice into bowls (or a shallow dish). Place the glazed chicken thighs on top or to the side of the rice. Pour the creamy, spicy broth around the rice so the rice absorbs some of the sauce.
Garnish with sliced green onions and an extra pinch of chili flakes if you like more heat. Serve immediately.
Servings and Timing
This recipe yields approximately 4 servings.
Total time is around 40 minutes (about 15 minutes preparation, 25 minutes cooking).
Variations
I sometimes swap in chicken breasts instead of thighs if I have them on hand; just reduce cooking time since breasts cook faster and can dry out.
For a vegetarian version, I’ll substitute firm tofu or seitan for the chicken, and use vegetable broth in place of the bouillon cube.
To adjust the heat, I’ll reduce or increase the amount of chili flakes or gochujang depending on how spicy I want it.
If I’m looking for a dairy-free option, I’ll use coconut cream or cashew cream instead of half-and-half and milk for the broth.
For extra veggies, I’ll stir in broccoli florets, mushrooms or spinach either into the broth or alongside the rice before serving.
Storage/Reheating
I store any leftovers (chicken, rice, broth) in separate airtight containers in the fridge for up to 3-4 days.
When reheating: I warm the broth gently on the stovetop (adding a splash of milk or water if it has thickened too much). I reheat the chicken in the oven at 180 °C (350 °F) for about 10 minutes or in a skillet to help preserve the crisp glaze. I microwave the rice with a little water to prevent it from drying out. I assemble everything just before serving so the textures stay distinct.
FAQs
How much spice does this dish have?
I find it to be moderately spicy — the gochujang and chili flakes bring warmth and heat, but it’s not extremely fiery. If I prefer mild, I’ll use less chili flakes or skip them altogether.
Can I use a different type of rice?
Yes — I use jasmine rice because it’s fragrant and tender, but you could use basmati or even brown rice. Just keep in mind that cooking times and the liquid ratio will change (brown rice takes longer and more liquid).
What do I do if I don’t have half-and-half?
No problem. I’ll substitute it with a mixture of milk + a little butter to add richness. For dairy-free, I’ll use coconut cream or cashew cream and it still turns out nicely.
How can I keep the chicken crisp when reheating?
To preserve the crisp glaze, I reheat the chicken in the oven or in a skillet rather than the microwave. If I must microwave, I’ll follow up with a quick pan-sear to regain some texture.
Can I prepare parts of this ahead of time?
Absolutely. I often cook the chicken and rice ahead of time, and prepare the broth partially (just holding off on adding the cream or milk until reheating). Then when I’m ready to serve I just warm all components and assemble quickly.
Conclusion
I enjoy making this dish because it offers that comforting, indulgent feel while remaining totally manageable for a mid-week meal. The combination of sweet-savory glazed chicken, creamy spicy broth and fluffy jasmine rice hits a satisfying balance of flavor and texture. With the storage and reheating tips, it’s also a dish I’m happy to make ahead and still serve at its best.
Juicy, caramel‑glazed chicken thighs served atop jasmine rice and surrounded by a creamy, mildly spicy “carbonara‑style” broth. The sweet‑savory chicken, comforting rice, and rich, flavourful broth combine for a bold yet cosy dinner.
Ingredients
For the Chicken: 1½ pounds boneless, skinless chicken thighs (about 5‑6 pieces)
2 teaspoons cornstarch
¾ teaspoon salt
½ teaspoon black pepper
Neutral oil (for cooking)
For the Soy Glaze Sauce: 2 tablespoons honey
1 tablespoon brown sugar
2 tablespoons water
¼ cup low‑sodium soy sauce
1 tablespoon rice vinegar
For the Broth: 3 tablespoons unsalted butter
1 tablespoon minced garlic
3 tablespoons gochujang (Korean chili paste)
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
¾‑1 teaspoon chili flakes (adjust to taste)
Optional: freshly‑grated Parmesan cheese
For Serving: Cooked jasmine rice (to serve 4)
Sliced green onions (for garnish)
Instructions
**Season & cook chicken:** Pat the chicken thighs dry. Season with salt, pepper and cornstarch. Heat a splash of neutral oil in a large skillet over medium. Sear the thighs about 6–7 minutes per side until golden and cooked through.
**Make the glaze:** While the chicken cooks, whisk together honey, brown sugar, water, soy sauce and rice vinegar. When chicken is almost done, pour the glaze into the skillet and simmer 2–3 minutes until it thickens and evenly coats the chicken. Keep warm.
**Build the broth:** In a separate pot over medium heat melt butter and sauté garlic ~1 minute until fragrant. Stir in gochujang and cook 1–2 minutes to deepen flavour. Pour in half‑and‑half and milk, then add bouillon cube, soy sauce, paprika, sugar, onion powder and chili flakes. Simmer 5–7 minutes until slightly thickened and velvety. Stir in Parmesan cheese if using.
**Assemble the bowls:** Divide warm jasmine rice among 4 bowls. Top each with the glazed chicken thighs (or sliced them if you prefer). Pour the creamy, spicy broth around the rice so the rice absorbs some of it. Garnish with sliced green onions and extra chili flakes if you like a bit more heat.
Notes
Use chicken breasts instead of thighs if preferred—but be mindful that breasts cook faster and can dry out.
For a vegetarian version: substitute firm tofu or seitan for the chicken and use vegetable‑bouillon instead of chicken bouillon.
Adjust the spice level by reducing or increasing the chili flakes or gochujang.
For a dairy‑free version: use coconut cream or cashew cream instead of half‑and‑half/milk.
Add vegetables like broccoli florets, mushrooms or spinach into the broth or alongside the rice for extra texture and nutrition.
