Preparation

• 1.

  In a bowl, whisk together honey, soy sauce, minced garlic, sesame oil, and black pepper.

• 2.

  Place the chicken thighs in a plastic bag or dish and pour the marinade over them. Let it marinate for at least 30 minutes (up to 2 hours) in the refrigerator.

• 3.

  Heat vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook for 5-7 minutes on each side or until golden brown and cooked through.

• 4.

  Add the reserved marinade to the skillet and let it simmer for 2-3 minutes, until it thickens slightly and coats the chicken.

• 5.

  In another pan, heat a bit of oil over medium heat. Add the cooked rice and kimchi, stir-frying for about 3-4 minutes.

• 6.

  Push the rice to the side and crack the two eggs into the pan, scrambling them until cooked. Mix the eggs into the rice, then add the gochujang, mixing until well combined. Taste and season with salt if needed.

• 7.

  Serve the honey garlic chicken on a plate, garnished with sesame seeds, alongside the kimchi fried rice, topped with chopped green onions.