fire chicken burrito

Ingredients

• 1/3 cup gochujang
• 1 tablespoon chipotle chili powder
• 1 tablespoon regular red pepper powder or crushedred pepper
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 4 garlic cloves, finely chopped
• 1 inch ginger, finely chopped
• 1 teaspoon sesame oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup neutral oil
• 1 tablespoon kewpie mayo
• 1 to 2 tablespoons warm water
• 1 teaspoon rice vinegar
• 1 teaspoon neutral oil
• 2 cups cooked white rice
• 1/2 cup kimchi, chopped
• 1 teaspoons kimchi juice
• 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon neutral oil
• 3 large flour tortillas, warmed
• 2 cups shredded low-moisture mozzarella cheese
• 1 cup shredded Pepperjack Jack cheese
• Combine the ingredients well in a bowl, and set aside 1/3
• Add saved 1/3 of the fire sauce to the drizzle ingredients, and mix well
• Heat oil in a small pan, and add the rice and kimchi - mix until warm, then stir in the kimchi juice and sesame oil - set aside
• Heat a large skillet over medium-high heat with the oil. Add the chicken and cook until starting to brown, about 5 minutes
• Lay out the tortillas, spread a little of the fire sauce down the center of each, add some kimchi rice, then the chicken with cheese
• Fold the sides in, roll tightly, and voila