Korean Chibap | Spicy Chicken Street Food Rice Bowl

Rinse the sushi rice thoroughly in cold water until the water runs completely clear. Cook in twice the amount of water over low heat until done, then remove from the heat and let it rest covered for 10 minutes. Gently fold in 1 teaspoon of sesame oil so it becomes nicely glossy and fragrant.

Cut the chicken thigh fillets into bite-sized cubes, about 2-3 cm. In a bowl, mix together the finely minced garlic, soy sauce, honey, gochujang paste, and the remaining sesame oil, then toss in the chicken pieces and let marinate for 10 minutes.

Heat 1 tablespoon of sunflower oil in a pan over medium-high heat. Add the marinated chicken cubes along with all the marinade, and fry for 7-8 minutes, stirring continuously, until the chicken is fully cooked through and the spicy sauce caramelizes into a thick, sticky glaze coating the meat. Set aside on a plate.