This Burrito Shouldn’t Be This Good

Ingredients

• 1 lb Chicken Thighs, Boneless, Skinless (Cut into bite‑size pieces)
• 2 tbsp Gochujang (Korean red pepper paste, found in Asian aisle)
• 1 tsp Chipotle Chili Powder
• 1 tsp Red Pepper Flakes
• 2 tbsp Soy Sauce (Low‑sodium preferred)
• 1 tbsp Honey (Raw honey works best)
• 1 tsp Garlic Paste (Can substitute with minced fresh garlic)
• 1 tsp Ginger Paste (Can substitute with grated fresh ginger)
• 1 tsp Sesame Oil (Toasted sesame oil for flavor)
• 2 tbsp Neutral Oil (Vegetable Oil) (For cooking and sauce)
• 1 pinch Salt
• 1 pinch Black Pepper
• 2 tbsp Water (Warm, to loosen sauce)
• 2 cup Day‑Old Cooked Rice (Preferably refrigerated)
• 1 cup Kimchi, Chopped (Korean fermented cabbage)
• 2 tbsp Kimchi Juice (From the kimchi jar)
• 1 tsp Sesame Oil (for rice)
• 0.5 cup Mozzarella Cheese, Shredded (Low‑moisture)
• 0.5 cup Pepper Jack Cheese, Shredded
• 2 unit Large Flour Tortillas (10‑inch burrito size)

Instructions

1. Make the Fire Sauce

   In a mixing bowl combine gochujang, chipotle chili powder, red pepper flakes, soy sauce, honey, garlic paste, ginger paste, sesame oil, a pinch of salt and pepper, neutral oil, and warm water. Stir until the thick paste loosens into a smooth sauce.

   Time: PT5M

2. Prep the Chicken

   Trim any excess fat from the chicken thighs and cut the meat into bite‑size pieces.

   Time: PT5M

3. Prepare Kimchi Fried Rice

   Heat a drizzle of neutral oil in a skillet over medium‑low heat. Add the day‑old rice, stir to break up clumps, then add the chopped kimchi, kimchi juice, and a drizzle of sesame oil. Cook, stirring, until the rice is evenly coated and warmed through.

   Time: PT5M

   Temperature: medium‑low heat

4. Cook the Chicken

   Add a splash of neutral oil to a clean skillet and heat over medium‑high. Add the chicken pieces, stirring for 5–6 minutes until they are about half cooked and start to brown.

   Time: PT6M

   Temperature: medium‑high heat

5. Add the Fire Sauce

   Pour the prepared fire sauce over the partially cooked chicken. Stir and let it simmer for 2–3 minutes until the chicken is fully cooked and the sauce thickens and clings to the meat.

   Time: PT3M

   Temperature: medium‑high heat

6. Melt the Cheese

   Reduce the heat to medium, sprinkle the shredded mozzarella and pepper jack over the chicken, and cover the skillet with a lid (or foil) for about 1 minute until the cheese melts.

   Time: PT1M

   Temperature: medium heat

7. Assemble the Burrito

   Warm each tortilla briefly in a dry pan or microwave. Spread a spoonful of extra fire sauce on the tortilla, add a layer of kimchi fried rice, then top with the cheesy fire chicken. Roll tightly, fold the ends in, and slice the burrito in half.

   Time: PT2M

8. Serve

   Plate the burrito halves, drizzle any remaining sauce on top, and enjoy while hot.

   Time: PT0M

Nutrition Facts

Calories

650

Protein

30g

Carbohydrates

70g

Fat

25g

Fiber

4g