Korean Chicken Nuggets with Scallion Rice and Hot Honey - Kosher.com

Ingredients

• 1 and 1/2 pounds (680 grams) boneless skinless chicken thighs, cut into 2-inch (5-centimeter) pieces
• 1/3 cup Glicks Soy Sauce (use a wheat-free version for gluten-free)
• 1/3 cup Shaoxing wine (if not available, use sherry)
• 1 tablespoon brown sugar
• 1 tablespoon Gefen Honey
• 1 tablespoon gochujang (if not available, use sriracha)
• 3 tablespoons vegetable oil
• 1-to-2-inch (2-and-1/2-to-5-centimeter) piece of ginger, peeled, cut in half lengthwise, and sliced in thin half-moons
• 10 cloves garlic, cut in half lengthwise
• 3 scallions, washed and chopped (save the green part for garnish)
• 1 tablespoon cornstarch
• 1 tablespoon water
• hot honey, for drizzling
• 10 scallions, cleaned, dried, separated greens and whites, and cut into 2-inch (5-centimeter) pieces
• 5 cups cooked jasmine rice, such as Heaven & Earth
• 3 tablespoons Gefen Sesame Oil
• 4 cloves garlic, roughly chopped
• 1 teaspoon chopped fresh ginger
• 1 tablespoon kosher salt
• black pepper, to taste