Cut 1 kg chicken thighs into bite-sized pieces

Marinate chicken with 1 tbsp soy sauce, 1 tbsp mirin, ¼ tsp white pepper, 2 tbsp corn starch, 1 tsp baking soda, and 1 tbsp neutral oil

Finely slice 3 green onions, separating whites and greens

Smash and chop 8 cloves garlic

Cut shishto peppers into bite-sized pieces

Thinly slice 1 red chili (optional)

Mix sauce ingredients: 3 tbsp gochujang, 2 tbsp chili pepper flakes, 1.5 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp chicken bouillon powder, 1 tbsp sugar, 3 tbsp mirin, black pepper, 5 tbsp water, and 1.5 tbsp corn starch

Heat 1 tbsp oil in a large pan over medium-high heat, add 3 cloves chopped garlic until fragrant

Add shishto peppers and stir for 1 minute

Add red chili, 1 tsp soy sauce, and 1 tbsp oyster sauce, stir for 1-2 minutes, then remove and set aside

Heat 1 tbsp oil in another pan over high heat until hot

Add marinated chicken, spread out and sear for 1-2 minutes until browned

Stir chicken and add remaining garlic and white parts of green onions, cook for 3-4 minutes until chicken is cooked through

Stir sauce mixture and pour into chicken pan

Turn off heat and add 2 tsp toasted sesame oil and sesame seeds, mix well

Divide cooked rice into 5 containers

Top each container with gochujang chicken and shishto peppers

Garnish with green onion tops and toasted sesame seeds

Cool completely before storing in refrigerator for up to 3 days or freezer for a few months