25 minuters Koreansk Bulgogi BBQ-kyckling med stekt vitlökssmör och majs

👩‍🍳 Gör så här

1. 1
   In a medium bowl, toss together the chicken, cornstarch, and 1 tablespoon oil.
2. 2
   In a glass jar, combine the soy sauce, 3 tablespoons Gochujang, ketchup, ginger, 2 cloves garlic, and 1/4 cup water.
3. 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. 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.
4. 4
   Meanwhile, make the corn. Heat a medium skillet over medium heat. 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. Remove from the heat.
5. 5
   To serve, divide the rice among bowls and top with chicken and corn. Serve with additional green onions, cilantro, and yum yum sauce (recipe below). Enjoy!.