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. 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. 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. 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!
Yum Yum Sauce:Combine 2 tablespoons of Gochujang, 1 tablespoon ketchup, and either 1/4 cup plain Greek yogurt, sour cream, or olive oil mayo. Season with salt. Sauce keeps for 1 week in the fridge.