Korean BBQ Chicken with Spicy Garlic Butter Corn

Ingredients 15

3 Tablespoons Sesame Oil Or Extra Virgin Olive Oil

0.5 Cups Low Sodium Soy Sauce

1 Tablespoon Ketchup

4 Teaspoons Garlic, Minced Or Grated

3 Green Onions, Chopped, Plus More For Serving

3 Tablespoons Salted Butter

4 Ears Corn, Kernels, Removed From Cob

0.25 Cups Fresh Cilantro, Roughly Chopped

2 Cups Brown Rice

1 Pound Boneless Skinless Chicken Thighs Or Breasts, Thinly Sliced

2 Tablespoons Corn Starch

3 Tablespoons Gochujang (Korean Chili Paste)

0.5 Onion, Chopped

1 Yum Yum Sauce

1 Teaspoon Sesame Seeds

Instructions 9 steps

1 In a medium bowl, toss together the chicken, cornstarch, and 1 tablespoon oil.
2 In a glass jar, combine the soy sauce, 3 tablespoons Gochujang, ketchup, ginger, 2 cloves garlic, and 1/4 cup water.
3 Heat the remaining 2 tablespoons oil in a large skillet over medium heat. When the oil shimmers, add the chicken and brown all over until it becomes crispy, about 5 minutes.
4 Pour in the Gochujang sauce mix. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the chicken, about 5 minutes. Stir in the green onions, then remove from the heat.
5 Meanwhile, make the corn.
6 Heat a medium skillet over medium heat.
7 Add the butter, corn, shallots, remaining 2-3 cloves garlic, the jalapeño, and season with salt and pepper. Cook 5 minutes or until the corn is golden. Stir in the cilantro.
8 Remove from the heat.
9 To serve, divide the rice among bowls and top with chicken and corn.