One-Pan Creamy Gochujang Garlic Chicken

Steps

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1. 1
   Whisk together the gochugaru, gochujang, chicken bouillon powder, and mirin to make the gochujang sauce; set aside.
   ▶ ≈0:06
2. 2
   Season the chicken thighs with garlic powder, onion powder, salt, black pepper, and olive oil.
   ▶ ≈0:13
3. 3
   Pan-fry the chicken for about 6 minutes until golden brown, then remove and set aside.
   ▶ ≈0:20
4. 4
   In the same pan, add the chopped garlic, onion, white parts of the green onions, unsalted butter, plenty of mushrooms, and salt, then sauté for about 5 minutes until golden.
   ▶ ≈0:26
5. 5
   Pour in the gochujang sauce and sauté for 1 minute until you see the chili oil start to appear.
   ▶ ≈0:38
6. 6
   Add 1½ cups of heavy cream and simmer for 5 minutes.
   ▶ ≈0:45
7. 7
   Stir in plenty of freshly grated Parmigiano Reggiano and a few cracks of black pepper, mixing everything together.
   ▶ ≈0:51
8. 8
   Return the chicken and its resting juices to the pan, then finish with a generous amount of green onions.
   ▶ ≈0:58