Korean Bulgogi BBQ Chicken with Spicy Garlic Butter Corn

This recipe was originally featured on Half Baked Harvest.

Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes

Yield: 4 servings

Ingredients:

• 1 lb boneless chicken thighs, thinly sliced
• 2 Tbsp corn starch
• 3 Tbsp sesame oil or EVOO
• 1/2 cup low sodium soy sauce
• 3-4 Tbsp Gochujang (Korean chili paste)
• 1 Tbsp ketchup
• 1 inch fresh ginger, grated
• 4-5 cloves garlic, minced
• 3 green onions, chopped, plus more for serving
• 1-2 frozen steamer bags of corn
• 2 medium shallots, sliced or chopped
• 1 jalapeño, chopped
• 1/4 cup fresh cilantro, rough chopped
• 3 cups steamed white or brown rice
• Yum Yum Sauce (for serving):
  • 2 Tbsp Gochujang
  • 1 Tbsp ketchup
  • 1/4 cup plain Greek yogurt or olive oil mayo
  • Season with salt

Instructions:

1. Make rice according to package directions.
2. Make yum yum sauce by combining ingredients in a small bowl.
3. In a medium bowl, toss together the chicken, cornstarch, and 1 Tbsp oil.
4. In a glass jar, combine the soy sauce, 3 Tbsp Gochujang, ketchup, ginger, 2 cloves garlic, and 1/4 cup water.
5. Heat the remaining 2 Tbsp of oil in a large skillet over medium heat. When the oil simmers, add the chicken and brown all over until it becomes crispy, about 5 minutes. Pour the Gochujang sauce mix in. 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 heat.
6. Meanwhile make the corn. Heat a medium skillet over medium heat. Add the butter corn, shallots, remaining 2-3 Tbsp garlic, the jalapeño, and season with salt and pepper. Cook 5 minutes or until the corn is golden. Stir in the cilantro. Remove from the heat.
7. To serve, divide the rice among bowls and top with chicken and corn. Serve with additional green onions. cilantro, and yum yum sauce.