Step 1

Cube chicken and place in zip lock bag

Step 2

Add ⅓ cup corn starch to chicken and mix well

Step 3

In sauce pan add water, sriracha, honey, soy, sugar, and garlic powder and whisk until sauce is to a boil

Step 4

Add the cornstarch/water mix to sauce to thicken

Step 5

In a new pan add oil (I used canola) and bring to high heat

Step 6

Add chicken to pan and bring down to medium heat

Step 7

Brown chicken. Once cooked, remove chicken from pan and place on paper towels or brown paper bag to crisp

Step 8

Add chicken to sauce and mix well. Top with crushed red pepper flakes

Step 9

Cook rice as directed on rice packaging

Step 10

Once rice is cooked, place on pan to cool

Step 11

After cooling for up to 5 minutes, put 2 tbsp canola oil and 2 tbsp sesame oil in wok or large skillet over medium head

Step 12

Add rice and let rice crisp up while adding salt and pepper

Step 13

After rice has browned and crispier remove rice from skillet and set to side

Step 14

In same wok or skillet add 2 tbsp canola oil 2 tbsp sesame oil and bring to up to temp over medium-high heat

Step 15

Add Carrots, Onions, Kimchi, 2 tbsp butter and peas into skillet and let cook while stirring for 4-5 minutes adding salt and pepper as needed

Step 16

Add in rice and continue to mix until sauce has been absorbed in rice.

Step 17

Add in soy sauce and continue to stir for 3-4 minutes