Korean Chicken Cupbap | Noryangjin Street Food Rice Bowl

Rinse the sushi rice thoroughly in cold water until the water runs clear, then cook it in twice its volume of water, slightly covered, until tender and all the water is absorbed.

Cut the chicken thigh fillets into bite-sized strips or cubes. In a small bowl, mix together the soy sauce, honey, grated garlic, and grated ginger to prepare the marinade.

Heat one tablespoon of sunflower oil and a little sesame oil in a pan, then sear the chicken pieces over high heat for 5-6 minutes until golden brown. Pour in the soy sauce marinade and toss for 1-2 minutes until the meat is coated in a glossy, juicy glaze, then set aside.