Crispy Chicken Thighswith Carbonara‑Inspired Gochujang Broth

Make the sauce: combine soy sauce, honey, rice vinegar, brown sugar, and water in a bowl; set aside.

Season chicken thighs with salt, pepper, and a coating of cornstarch.

Heat a little oil in a pan over medium‑high heat and fry the chicken thighs until the exterior is golden and crispy.

Add the prepared sauce to the pan with the chicken and simmer until the sauce reduces and thickens, coating the chicken.

For the broth, melt butter in a saucepan and sauté minced garlic and gochujang until fragrant.

Stir in milk, half and half, the chicken bouillon cube, soy sauce, chili flakes, onion powder, paprika, and a pinch of sugar; bring to a gentle boil then lower the heat and let it simmer briefly.

Plate a serving of cooked rice, top with the sliced crispy chicken, and ladle the hot carbonara‑style broth over the dish.

Garnish with chopped green onions and extra chili flakes if desired.