Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, whisk together 2 tablespoons gochujang, 2 tablespoons honey, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon minced ginger, 2 cloves minced garlic, and 1 tablespoon sesame oil to create the marinade.

2. 2

   Add 1.5 pounds boneless, skinless chicken thighs to the bowl, ensuring they are fully coated in the marinade, then let them marinate for at least 15 minutes.

3. 3

   Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat, then add the marinated chicken thighs and cook for 6-8 minutes per side, or until cooked through and nicely caramelized.

4. 4

   Remove the cooked chicken from the skillet, chop it into bite-sized pieces, and set aside, reserving any pan drippings.

5. 5

   In the same skillet, add another 1 tablespoon vegetable oil if needed, then stir in 1 cup chopped kimchi and cook for 3-4 minutes until slightly softened.

6. 6

   Add 3 cups cooked day-old white rice and 0.5 cup kimchi juice to the skillet, breaking up any clumps of rice and mixing thoroughly with the kimchi, cooking for 5-7 minutes.

7. 7

   Stir in 2 tablespoons soy sauce, 1 tablespoon sesame oil, 0.25 cup chopped green onions, and the reserved chopped chicken to the fried rice, cooking for an additional 2-3 minutes until everything is well combined and heated through.

8. 8

   Garnish the Gochujang Honey Glazed Chicken with Kimchi Fried Rice with 1 tablespoon sesame seeds before serving.