Korean Fire Chicken Burrito

Steps

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1. 1
   Cut chicken thighs into bite-sized pieces
   ▶ ≈1:05
2. 2
   Prepare the fire chicken sauce by combining gochujang, chipotle chili powder, red pepper flakes, soy sauce, honey, garlic paste, ginger paste, sesame oil, neutral oil, salt, and black pepper. Add a small amount of water to loosen the thick paste and mix well
   ▶ ≈1:11
3. 3
   Prepare the kimchi fried rice by heating a small amount of oil in a pan over medium-low heat. Add day-old cold rice, chopped kimchi, a little sesame oil, and kimchi juice, then mix until the rice is well coated
   ▶ ≈1:53
4. 4
   Prepare the drizzle sauce by combining reserved marinade mixture with mayo, rice vinegar, and warm water
   ▶ ≈2:34
5. 5
   Remove the kimchi fried rice from heat and set it aside
   ▶ ≈2:21
6. 6
   Heat oil in a pan and add the chicken pieces, lightly tossing with a little oil. Cook for about 2 minutes before adding the sauce
   ▶ ≈2:48
7. 7
   Add the fire chicken sauce to the chicken and mix well. Continue cooking for about 1.5 minutes until the chicken is fully cooked
   ▶ ≈3:35
8. 8
   Remove about half of the cooked chicken and top with a handful of mozzarella and a handful of pepper jack cheese. Cover with a lid for about a minute to allow the cheese to melt completely
   ▶ ≈4:00
9. 9
   Assemble the burrito by laying out a tortilla, adding some of the thicker original sauce, then layering the kimchi fried rice
   ▶ ≈4:28
10. 10
    Top the rice with the melted cheese-covered chicken and roll the burrito tightly
    ▶ ≈4:43
11. 11
    Cut the burrito in half and drizzle with the prepared sauce before serving
    ▶ ≈5:05