Pan-seared chicken thighs glazed in gochujang before being folded into soft-scrambled eggs.
Hands-free mode with voice commands & timers
No ratings yet
In a small bowl, whisk together the gochujang, soy sauce, honey, sesame oil, and minced ginger to create the glaze.
Heat one tablespoon of vegetable oil in a large skillet over medium-high heat and sear the chicken thighs until golden brown and cooked through.
Pour the gochujang glaze over the chicken in the skillet, tossing constantly for 2 minutes until the sauce thickens and coats the meat evenly.
Remove the glazed chicken from the pan and set aside, then wipe the skillet clean with a paper towel.
In a separate bowl, whisk the eggs with the heavy cream and a pinch of salt until fully combined.
Add the remaining tablespoon of oil to the skillet over medium-low heat and pour in the egg mixture.
Gently push the eggs with a spatula to create soft curds; when they are 80% set, fold the glazed chicken and half the green onions back into the eggs.
Remove from heat immediately while eggs are still soft and serve over warm bowls of white rice, garnished with remaining green onions.
