Gochujang Chicken and Rice

Season the chicken thighs on both sides with salt and pepper.

Heat a large skillet over medium heat, add a thin layer of oil, and fry the chicken thighs until a golden crust forms, about 4–5 minutes per side.

Transfer the chicken to a plate and let it rest while you prepare the glaze.

In the same skillet, add soy sauce, water, mirin, honey, and the 1 tbsp brown sugar; stir and simmer for 2–3 minutes until the mixture thickens into a sticky glaze.

Return the chicken to the pan, coat it with the glaze, and cook an additional 2 minutes, then remove and slice the thighs into bite‑size strips.

To make the gochujang broth, combine gochujang, coconut milk, garlic cloves, chicken stock cube, smoked paprika, and 2 tsp brown sugar in a blender; blend until smooth.

Heat a saucepan over medium‑low heat, melt a small knob of butter, and pour in the blended broth; warm gently for 3–4 minutes, ensuring it does not boil.

While the broth simmers, cook the rice according to package instructions (typically 10‑12 minutes).

Divide the cooked rice into two serving bowls.

Arrange the sliced chicken on top of the rice, then ladle the hot coconut‑gochujang broth around the chicken.

Garnish each bowl with a handful of fried onions and curled green onions: thinly slice the green onions lengthwise, soak in ice water for 10 minutes, then drain and scatter.

Serve immediately while hot.