Type Archives - Craving Home Cooked

Apple Cider Glazed Chicken Thighs

Joanna Cismaru — Tue, 25 Nov 2025 22:33:34 +0000

These Apple Cider Glazed Chicken Thighs are the perfect combination of crisp, golden brown chicken and a sweet tangy apple glaze. This simple, cozy recipe is packed with warmth and flavour, making it an great choice for easy weeknight dinners that still feel special.

Apple Cider Glazed Chicken Thighs

This stovetop, one-pot dish is one of my favourites because of how effortlessly everything comes together. The versatile chicken thighs simmer in a blend of apple cider, Dijon mustard, and brown sugar, soaking up layers of sweet, tangy, and savory notes. As the sauce reduces, it transforms into a glossy, irresistible glaze that clings to every bite. The fresh thyme adds just the right herbal lift, balancing the richness of the chicken and sweetness of the cider. Best of all, the entire recipe comes together in under 40 minutes.

What makes this recipe especially appealing is how adaptable it is. You can easily adjust the sweetness or tang to suit your taste, or add extra herbs and spices for a personalized twist. It’s a comforting, crowd-pleasing meal that pairs perfectly with mashed potatoes, rice, or roasted vegetables, anything that can soak up that delicious apple cider glaze.

Why You’ll Love Apple Cider Glazed Chicken Thighs

Rich, glossy apple cider glaze: The sweet-tangy sauce made with cider, Dijon, and brown sugar reduces into a beautiful glaze that feels restaurant-worthy.
Simple ingredients, big payoff: You only need pantry staples and a cup of apple cider to create something truly special.
One-skillet recipe: Everything cooks in the same pan, making cleanup quick and easy.
Versatile: Serve with potatoes, rice, sweet potatoes or vegetables.

Ingredients and Tips

Chicken thighs: Bone-in thighs, with skin-on for the best flavour, crispiness of the skin and juiciness. Yes, boneless and skinless thighs will also work but make sure to adjust the cooking time accordingly because they will take less time to cook.
Garlic: Fresh is always best, feel free to add more.
Apple cider: The star of the glaze. It reduces into a sweet, tangy syrup that pairs perfectly with the savoury chicken. (Not to be confused with apple juice.)
Dijon mustard: Adds tang and complexity, helping balance the cider’s sweetness while giving the sauce a slight sharpness.
Apple cider vinegar: Brings acidity and brightness.
Brown sugar: Sweetens the sauce and helps it thicken.
Thyme: Use fresh thyme sprig or dried, use 1/2 tsp if you use dried thyme
Butter: Finishes the sauce, making it smooth and glossy.
Pat the chicken very dry: To ensure the skin becomes as crisp as possible. Letting the chicken sit uncovered in the fridge for 20–30 minutes helps even more.
Don’t rush the sear: Leave the chicken undisturbed while browning so it develops deep colour and flavour.
If the sauce becomes too thick: Add a small splash of apple cider or water to loosen it.
If the sauce is too thin: Let it simmer uncovered for a few extra minutes to thicken.

How To Make Apple Cider Glazed Chicken Thighs

Prep The Chicken

Pat chicken dry with paper towel, this is the key to getting the crispy skin. Once dry, season both sides with salt and pepper.

Brown The Chicken

Heat olive oil in a large skillet over medium heat. Once the oil is hot, place the chicken thighs skin-side down and cook for 6–7 minutes, or until the skin becomes golden and crispy. Flip the thighs and cook the other side for about 5 minutes. Transfer the browned chicken to a plate and set aside.

Add Onion and Garlic

In the same skillet, add the finely chopped onion. Cook for 2–3 minutes, stirring and scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for an additional 30 seconds, just until fragrant.

Make The Glaze

Pour in the apple cider and stir in the Dijon mustard, apple cider vinegar, and brown sugar. Whisk the ingredients well and bring the mixture to a gentle simmer.

Add Chicken To The Glaze

Return the chicken thighs to the skillet, arranging them skin-side up. Sprinkle the thyme over the top. Reduce the heat to medium-low, cover the skillet, and simmer for 12–15 minutes, or until the chicken reaches an internal temp of 165°F.

Finish The Glaze and Serve

Once cooked, remove the chicken from the skillet and transfer to a serving plate. Stir the butter into the remaining sauce until it becomes smooth and glossy. Spoon the apple cider glaze over the chicken and serve immediately. This dish is excellent paired with mashed potatoes, rice, or roasted vegetables.

How To Serve It

Apple Cider Glazed Chicken Thighs are one of those dinners that work with almost anything you’d put on a fall or winter table. The sauce is rich and glossy, so you want something that can soak it up properly.

Mashed Potatoes

Buttered Noodles

Roasted Asparagus

Amish White Bread

Frequently Asked Questions

Can I use boneless chicken thighs instead of bone-in?

Cheddar Chive Biscuits

Joanna Cismaru — Fri, 21 Nov 2025 23:06:37 +0000

These Cheddar Chive Biscuits are flaky, tender, and packed with sharp cheddar and chives for rich, savoury flavour in every bite. They’re quick to make, bake up beautifully golden, and are perfect warm from the oven for breakfast, brunch, or alongside my favourite meals.

My Go-To Cheddar Chive Biscuits

These Cheddar Chive Biscuits are one of my go-to recipes to pair with a cozy breakfast, a relaxed family brunch, or hearty soups and stews. I love serving them warm with a pat of butter, or, in our household, enjoying them straight out of the oven.

These biscuits never fail to impress; with their beautiful layers and crisp golden tops, they bring a warm, comforting touch to any meal.

Why You Will Love These Cheddar Chive Biscuits

Easy to make, with simple ingredients
Ready in about 30 minutes
Versatile for every meal
Crowd pleasing comfort food

Ingredients and Tips

Keep the butter and buttermilk cold: Cold butter and cold buttermilk are essential for tall, flaky biscuits. Warm ingredients make them spread.
Don’t overwork the dough. Mix until it just comes together. Overmixing makes tough, dense biscuits.
Bake on parchment paper: Brown the biscuits evenly and makes for an easy clean up.
Use sharp cheddar. It melts into pockets and gives the biscuits their best flavor. Mild cheddar disappears into the dough.
Grate your own cheddar: It melts better and gives a more rich flavour than the pre-shredded cheese.
Press, don’t roll. Pat the dough gently to the right thickness. Rolling can compress the layers you just created.

How To Make Cheddar Chive Biscuits

Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda. Make sure the mixture is evenly combined, this helps the biscuits rise properly and ensures the flavours are balanced throughout.

Cut In Cold Butter

Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips to work the butter into the flour until you see pea-sized crumbs. These little bits of cold butter are what create flaky pockets once the biscuits bake.

Add Cheese and Chives

Stir in the shredded sharp cheddar cheese and chopped chives, distributing them evenly so each biscuit gets a pop of flavour.

Mix in the Buttermilk

Pour in the cold buttermilk and gently stir with a spatula or wooden spoon. Mix only until the dough just comes together, over mixing will make the biscuits tough.

Shape the Dough

Place dough onto a lightly floured surface. Pat it into a rough rectangle about 1 inch thick. Fold the dough in half like a book, then pat it out again. Repeat this folding process two more times, this creates flaky, buttery layers.

Final Pat, Shape, and Cut

Pat the dough to about ¾-inch thickness. Use a 2½-inch round biscuit cutter to cut out biscuits. Place on the prepared baking sheet.

Bake to Golden Perfection

Arrange the biscuits onto the prepared baking sheet, leaving a little space between each. Bake for 15–18 minutes, or until they’re puffed, flaky, and golden brown on top.

Enjoy the biscuits straight from the oven while they’re warm, tender, and aromatic. They’re perfect with butter, honey, or alongside any meal.

Frequently Asked Questions

Can I use Dried Chives instead of Fresh?

Garlic Parmesan Corn on the Cob

Joanna Cismaru — Sun, 03 Aug 2025 21:36:29 +0000

Garlic Parmesan Corn on the Cob – sweet, juicy corn brushed with garlicky butter, showered in Parmesan, and ready in 15 minutes.

The Corn That Steals the Show

Corn on the cob is already pretty great. But slather it in garlic butter and rain down Parmesan like confetti? That’s when things go from “oh cool, corn” to “whoa, I’m eating this with two hands and I don’t care if butter’s on my face.”

I started making this whenever summer corn shows up at the market and now it’s a non-negotiable side dish in our house. It’s fast, it’s cheesy, and it makes people weirdly competitive about who gets seconds.

Why You’ll Love Garlic Parmesan Corn on the Cob

Garlic butter. Parmesan. Do I need to say more?
Fifteen minutes from craving to face stuffing!
Works for boiled, grilled, or roasted corn so use whatever method you like!
Budget friendly but tastes like you went to a steakhouse.
Perfect for summer BBQs or when you’re just eating corn over the sink (no judgment).

Before You Start: Tips and Ingredient Notes

Corn: Fresh is best. Look for bright green husks and plump kernels. Frozen cobs work too if you boil them a little longer.
Butter: Use unsalted so you can control the salt level. Melt it right before brushing so it really sinks in.
Garlic: Freshly minced gives the strongest flavor. If you want it milder, sauté the garlic in the butter for a minute to mellow it out.
Parmesan: Skip the pre-grated stuff if you can. Freshly grated melts nicer and actually tastes like cheese.
Parsley: Fresh parsley for that pop of color and freshness. Basil or chives would work too.
Cooking method: Boil, grill, roast. This recipe doesn’t care as long as the corn gets tender and hot.

How To Serve

This corn is perfect with anything grilled, smoked, or barbecued. Try it with:

Baked BBQ Chicken Drumsticks

Air Fryer Ranch Pork Chops

Cucumber Tomato Salad

Crispy Lemon Chicken Thighs

Frequently Asked Questions

Can I grill the corn instead of boiling it

No Churn Mango Ice Cream

Joanna Cismaru — Tue, 22 Jul 2025 19:54:39 +0000

No Churn Mango Ice Cream – ultra creamy, bursting with mango flavor, and made with just 5 ingredients. No ice cream maker. No stress. Just sweet, sunny bliss.

The Summer Treat That Tastes Like a Vacation

This is what I make when I want to pretend I’m somewhere tropical, preferably with ocean waves and zero emails. One bite of this mango ice cream and I’m mentally in a hammock with a cold drink, swatting away nothing but the occasional mango juice drip.

It’s no churn (because ain’t nobody dragging out an ice cream machine in July), and it’s honestly one of the creamiest homemade ice creams I’ve ever made. That combo of sweetened condensed milk and whipped cream is magic. Add mango? Game over.

Why You’ll Love This No Churn Mango Ice Cream

No ice cream maker needed. Just a blender and a bowl.
Creamy, dreamy texture thanks to whipped cream + condensed milk.
Big mango flavor, like a tropical vacation in a bowl.
Only 5 ingredients, and no fancy techniques.
Freezes like a dream and scoops beautifully.

Before You Start: Tips & Ingredient Notes

Mangoes: Fresh or frozen (thawed) both work great. Ataulfo or honey mangoes are extra sweet and perfect here.
Condensed milk: Sweetens the ice cream and keeps it smooth. Don’t skip or sub it, it’s key.
Whipping cream: Whip it to stiff peaks for that fluffy texture. Don’t overmix or it’ll turn buttery.
Vanilla extract: Adds that warm background note that rounds out the fruitiness.
Salt: Just a pinch, but don’t skip it. It balances the sweetness and brightens the mango flavor.
Freezing tip: Use a loaf pan or shallow container for faster, more even freezing. Cover tightly to prevent freezer burn.

How To Serve

This mango ice cream is pretty irresistible on its own, but you could also:

Scoop it into cones for a backyard treat
Serve it over grilled pineapple or pound cake
Pair it with a drizzle of coconut milk or a pinch of chili-lime salt (trust me!)

Frequently Asked Questions

Can I use canned mango pulp?

Frozen Strawberry Yogurt

Joanna Cismaru — Fri, 18 Jul 2025 18:47:36 +0000

Frozen Strawberry Yogurt – 5 minutes, one blender, and a handful of ingredients. Creamy, fruity, and cold enough to shut up a heatwave.

Summer’s Easiest Dessert

This is what I make when I want dessert now but also don’t want to turn on the oven, stand over the stove, or wait for anything to bake, set, or chill. Frozen strawberry yogurt is my hot weather miracle: it’s basically a shortcut to ice cream without all the heavy cream, sugar crashes, or, let’s be honest, regrets.

I first made this because I had a Costco sized bag of frozen strawberries hogging space in my freezer and half a tub of Greek yogurt teetering on its expiration date. A little honey, a squeeze of lemon, and boom, summer magic in a bowl.

Why You’ll Love This Frozen Strawberry Yogurt

5-minute prep. No ice cream machine. No drama.
Only 5 ingredients you probably already have.
Sweet, tangy, and creamy: like sorbet and froyo had a baby.
Naturally sweetened and customizable.
It actually tastes like real strawberries, because it is.

Before You Start: Tips & Ingredient Notes

Frozen strawberries: Use already frozen berries to keep that thick, scoopable texture. Fresh won’t cut it unless you freeze them first.
Yogurt: Greek yogurt gives it creaminess and body. Use plain for tang or vanilla if you want it sweeter from the start.
Honey or maple syrup: Adjust to taste. If your berries are extra sweet, you might need less.
Lemon juice: Don’t skip this! Just a little brightens up the flavor and keeps it from tasting flat.
Salt: Tiny pinch, but it matters. Balances the sweetness and makes everything pop.
Blender/food processor tip: If your machine is struggling, give it a minute to rest or add a splash of milk or water to help it along.

Frequently Asked Questions

Can I use a different fruit?

Tomato Peach Burrata Salad

Joanna Cismaru — Sun, 06 Jul 2025 21:21:26 +0000

Tomato Peach Burrata Salad – juicy tomatoes, sweet peaches, and dreamy, creamy burrata drizzled with olive oil and balsamic glaze. Summer on a plate, and it takes all of 10 minutes.

The Salad That Screams Summer

You know those summer days when it’s too hot to even look at the stove, let alone turn it on? That’s when I reach for this Tomato Peach Burrata Salad. It’s fresh, fast, and makes me feel like I should be eating it on a sun-drenched patio with a glass of chilled rosé.

I first threw this salad together one sweltering afternoon when my peaches were threatening to go mushy on the counter. Best decision ever. It’s become my go-to when I want something impressive without actually, you know… cooking.

Why You’ll Love This Tomato Peach Burrata Salad

Zero cooking required. Your kitchen stays as cool as your fridge.
Creamy burrata turns simple fruit and tomatoes into pure luxury.
Balsamic glaze + sweet peaches = flavor bomb you didn’t know you needed.
Looks restaurant worthy but takes 10 minutes, tops.
Perfect excuse to use those ripe summer tomatoes and peaches!

Before You Start: Tips & Ingredient Notes

Tomatoes: Go for heirloom or vine ripened if you can. You want them juicy and sweet, not mealy. If yours are super juicy, let them drain a few minutes so the salad doesn’t end up swimming.
Peaches: Slightly firm is best so they slice cleanly. Overripe peaches taste great but can turn into mush on your platter. If they’re rock hard, let them sit in a paper bag for a day or two.
Burrata: Tear it gently so you get those luscious creamy pockets all over the salad. Serve it cold from the fridge so it holds its shape, but let it sit a few minutes so the center gets extra creamy.
Balsamic glaze: Store bought is totally fine. Or make your own by simmering balsamic vinegar until it reduces by half and turns syrupy. A tiny pinch of sugar can help round out the tang.
Olive oil: A good extra virgin olive oil makes a big difference here. This isn’t the place for cheap stuff that tastes like cardboard.
Seasoning: Don’t forget the salt and pepper. It seems obvious, but they’re what make the fruit and tomatoes sing.
Basil: Fresh leaves bring color and that summery herbal punch. Tear them rather than chopping to avoid bruising and dark spots.
Bread: Not required, but some crusty bread on the side is pure gold for scooping up juices and burrata.

How To Serve It

This salad is perfect as a starter for a summer dinner party. Or keep it simple and serve it with:

No Knead Olive Bread

Baked Chicken Breast

Sheet Pan Garlic Butter Shrimp

The Best Red Sangria

Frequently Asked Questions

Can I make this ahead?

Cowboy Baked Beans

Joanna Cismaru — Fri, 20 Jun 2025 21:59:37 +0000

Cowboy Baked Beans – a hearty mix of ground beef, bacon, and beans in a thick, tangy sauce.

My Go-To Baked Beans

These baked beans are the kind of thing I pull together when I want something low effort but super satisfying. They’re smoky, saucy, slightly sweet, and packed with ground meat and bacon, so definitely not just a side dish.

I usually make them for BBQs or casual dinners, but they’ve also saved the day on busy weeknights more than once. Sometimes I use ground pork instead of beef, or toss in black beans if that’s what I’ve got. And if I’m feeling lazy? I skip the bacon (don’t tell Remo). Serve it with a slice of crusty bread or even over rice, and boom, dinner sorted.

Why You’ll Love These Cowboy Baked Beans

Made with simple pantry ingredients
Hearty enough to serve as a main, not just a side
Sweet, smoky, tangy, and loaded with flavor
Great for BBQs, potlucks, or lazy weeknights
Easy to customize with whatever beans or ground meat you’ve got on hand

Before You Start: Tips & Ingredient Notes

Ground Meat: I usually use ground beef for that classic, hearty flavor, but I’ve also used ground pork. Ground turkey works too if that’s what’s in the fridge, just know you might need a touch more seasoning to make up for the leaner meat.
Bacon: This is where you get all that smoky, salty depth. I cook it first, then brown the meat in the leftover grease, flavor insurance. Don’t skip it unless you absolutely have to.
Baked Beans: I use canned baked beans with the sauce. Don’t drain them, those sweet, tomatoey juices are part of what makes this dish so good. Use a brand you actually like the taste of.
Kidney Beans: These balance the sweetness of the baked beans and add some texture. Rinse and drain them well so they don’t water down your sauce.
BBQ Sauce: Use whatever you have on hand, but smoky or bold flavored sauces add the most depth. Homemade is great, but store bought is just fine here, no judgment.
Ketchup + Brown Sugar: Yes, it’s a little sweet, but it’s supposed to be. This combo gives the beans that classic sticky-sweet flavor that caramelizes beautifully in the oven.
Worcestershire Sauce + Mustard: These two balance the sweetness with a bit of tang and umami. I’ve used yellow mustard, Dijon, even spicy brown, they all work.
Chili Powder (Optional): I add it when I want a little heat, but it’s not a must. Leave it out if you’re cooking for spice sensitive folks.
Pan Matters: Use a large oven safe dish or Dutch oven. This recipe makes a lot, and you want the beans to bake evenly and thicken up without bubbling over.

What To Serve With Cowboy Baked Beans

Cornbread Muffins

Easy Coleslaw Recipe

Instant Pot Rice

The Best Homemade Burgers

Frequently Asked Questions

What makes these “Cowboy” beans, exactly?

Arroz con Leche (Rice Pudding)

Joanna Cismaru — Sat, 07 Jun 2025 18:47:23 +0000

Arroz con Leche – creamy, cozy rice pudding with cinnamon, citrus, and serious comfort vibes. Easy, nostalgic, and impossible to stop eating.

The Rice Pudding I Grew Up With

I grew up with this stuff. My mom still makes rice pudding regularly, like clockwork, and honestly, so do I. It’s one of those recipes that never left our table. We’ve had it for dessert, yes, but also for breakfast, and even for those nights when dinner just needs to be something warm, simple, and a little sweet. There’s something about that creamy rice, the cinnamon, the hint of citrus, it just feels like home.

Why You’ll Love This Arroz con Leche

Made with pantry staples, nothing fancy, just simple comfort
Creamy, cozy, and perfectly spiced with cinnamon
Can be served warm or cold (yes, even straight from the fridge!)
Doubles as dessert, breakfast, or a sweet little dinner moment
Tastes even better the next day… if there’s any left

Ingredient Notes & Tips

Rinse the rice well: This helps remove excess starch so your pudding stays creamy, not gummy.
Keep the heat low once the milk goes in: Stir often and be patient; this isn’t a recipe you can rush.
Citrus zest is optional, but lovely: A strip of lemon or orange peel adds subtle brightness to balance the richness.
Adjust the texture to your liking: Add a splash more milk at the end if it thickens too much.
Raisins (or cranberries) are totally optional: I love them, Remo avoids them, so it’s your call.

How To Make Arroz Con Leche

Start with water, cinnamon, and zest.

Get rid of the excess starch by rinsing the rice in a fine mesh strainer under cold water until it runs clear.

In a large saucepan, combine the rinsed rice, water, cinnamon stick, and a strip of lemon or orange zest if you’re using it. Bring to a boil, then reduce the heat, cover, and simmer for about 10 minutes, just until most of the water is absorbed.

Add the milk.

Pour in the milk and crank the heat to medium. Stir often and don’t walk away, milk likes to stick. Once it starts to bubble gently, lower the heat and let it simmer uncovered for 25 to 30 minutes, stirring occasionally, until the rice is tender and it’s starting to look like pudding.

Sweeten things up.

Remove the cinnamon stick and citrus peel. Stir in the sugar, vanilla, salt, and raisins or cranberries if you’re using them. Cook for another 5 minutes, stirring constantly until the sugar’s fully dissolved and the whole thing looks silky and luscious.

Adjust, cool and serve.

If it looks too thick, stir in a splash of milk. Keep in mind it’ll thicken more as it cools. Spoon into bowls and top with a little sprinkle of ground cinnamon. Serve warm, room temp, or chilled, whatever your mood calls for.

Frequently Asked Questions

Can I use another type of rice?

Korean BBQ Chicken

Joanna Cismaru — Thu, 29 May 2025 16:24:45 +0000

Sticky, saucy, spicy, and ready in 35 minutes. This Korean BBQ Chicken might just ruin takeout for you forever.

Super Easy Korean BBQ Chicken

I love making this on a busy weeknight, mainly because it takes 30-ish minutes and tastes like I tried a lot harder than I actually did. The doodles go wild the second they smell the garlic hit the pan (Jack especially, he thinks everything I cook is for him). But this one’s a hard no for them, way too spicy for their fluffy little stomachs.

If you’ve never cooked with gochujang before, this is the recipe that’ll convince you. It’s bold, buttery, garlicky, sticky in all the right ways, and makes plain rice feel like a party. We’re not marinating for hours or frying anything, we’re just building big flavor in one pan, fast.

Why You’ll Love This Korean BBQ Chicken

Weeknight hero: Ready in 35 minutes. No marinating. No nonsense. Just straight to the good stuff.
Sticky, spicy, saucy: That gochujang sauce means business. It’s bold, buttery, and clings like your favorite hoodie.
Simple ingredients, big payoff: Chicken thighs, pantry staples, one skillet. It doesn’t get more doable than this.
Looks fancy, eats easy: Tastes like takeout, but it’s just you, a skillet, and 30 minutes of kitchen glory.

Ingredient Notes & Tips

Chicken thighs: Juicy, forgiving, and perfect for quick cooking. You can sub with chicken breast, but thighs are much juicier.
Garlic powder: Adds a layer of flavor right into the chicken. Think of it as your pre-sauce insurance.
Cornstarch: Helps the chicken get that light crisp on the outside so the sauce can actually stick to something.
Avocado oil: High smoke point and neutral flavor. If you’ve got another oil that handles heat well, use it.
Butter: Just one tablespoon turns that sauce into silky magic. Don’t skip it unless you like sad sauce.
Gochujang: Korean chili paste that’s spicy, savory, and just a little sweet. It’s the heart of the dish, so don’t swap it for sriracha unless you’re truly desperate.
Honey: Balances the heat and brings the sweetness. Maple syrup works too, but honey gives it a cleaner finish.
Garlic: Fresh cloves, minced. Don’t be lazy here. This is garlic forward and worth every chop.
Water: Adjust to get your sauce as thick or loose as you like. Start with ½ cup and go from there.
Sesame oil: Just a drizzle at the end for that nutty finish. You’ll smell it and think, yep, that’s the stuff.

How to Make Korean BBQ Chicken

Season the chicken

Paper towel that chicken dry so it actually browns instead of steaming into sadness. Then season with salt, pepper, garlic powder, and toss it in cornstarch. That little dusting is what gives you those crispy bits that sauce clings to like gossip in a small town.

Sear it like you mean it

Hot skillet. Don’t be timid. Add oil and cook the chicken in a single layer, no crowding, no stacking, no excuses. Flip it a few times till it’s golden and cooked through. Set it aside and try not to eat half of it off the plate. (But if you do, I get it.)

Make the sauce

Same skillet, turn the heat down a bit, and melt the butter. Add garlic and sauté till your kitchen smells like you know what you’re doing. Stir in the gochujang, honey, and water. Scrape up all that flavor from the bottom, don’t leave the good stuff behind. Let it bubble for a couple of minutes.

Bring it home

Toss the chicken back in and stir to coat every glorious piece. Drizzle in the sesame oil. Let it all hang out together for another minute or two while you mentally high five yourself.

I like to add some sesame seeds and green onions to mine to make it look all pretty and then serve it over rice. Eat it while it’s still hot and sticky and perfect, and maybe warn whoever’s nearby that they’re about to get serious food envy.