Chicken in creamy Garlic Gochujang Sauce

This is the Korean version of Merry Me Chicken.

I've watched Aaron&Claire on YT again and knew that I had to give this recipe a try. And it did not dissapoint me.

The combination of mushrooms, garlic and onions in a spicy sauce with tender boneless chicken thighs is great. Use a much red spices as you like, even a milder sauce will taste great.

I went for medium spicyness and added a little ketchup to the sauce too for a bit of sweetness.

Recipe for 2:

4 boneless chicken thighs (I used skinless)

2 tsp onion powder, 1 tsp garlic powder, 1 tbsp olive oil, salt and pepper

2 tbsp neutral oil

2 shallots, 4 green onions, 5 garlic cloves

250 g button mushrooms (sliced or quartered)

Sauce:

2 tbsp Mirin

1 tbsp Gochugaru

1 tsp Gochuyang red pepper flakes

1 tsp sugar

2 tbsp ketchup

1 tsp chicken or beef broth powder

2 tbsp water

200 ml double cream

1 rice cooker cup Jasmine rice

Season the chicken with salt, pepper, onion and garlic powder and a splash of olive oil. Heat up a pan with oil and sear the chicken on both sides until it is nearly done. Take it out.

In the same pan fry off shallots, garlic and the white part of the green onion. When it has taken color, get the mushrooms in.

While the mushrooms cook, prepare the sauce. Then add the red sauce first and stir well, then the double cream.

Get the chicken back in with its juices and simmer for 5 min. Finish with the green onions and serve with rice.