Boneless Chicken Breast	g
Corn Starch	tsp
Sesame Oil	tbsp
Soy Sauce	ml
Gochujang	tsp
Ketchup	tbsp
Fresh Ginger	tsp
Lime Juice	tbsp
Garlic Clove
Butter	tbsp
Corn	g
Lime Zest	tsp
Yellow Onion
Fresh Coriander	tbsp
Rice	g
Sesame Seeds	tsp
Pomegranate Seeds	tbsp
Salt & Pepper to taste

1. Rinse the chicken under cold, running water, pat dry with a kitchen paper. Cube the chicken breast and add it to a medium bowl. Toss to combine with cornstarch and 1 tablespoon of sesame oil. Set aside.
2. Peel and press the garlic, peel the ginger and grate finely. In a small bowl or glass jar, combine the soy sauce, Gochujang paste, ketchup, ginger, lime juice, 1 teaspoon of garlic with 30 ml of water.
3. Heat up a large skillet over medium high heat and drizzle in the remaining sesame oil. Once hot, add the chicken and brown all over until it becomes crispy. For about 5 minutes.
4. Pour in the soy sauce mix and bring to boil over medium high heat. Cook for about 5 minutes, until the chicken is coated.
5. Prepare the rice according to instructions
6. In the meantime, prepare the sweet garlic corn. Peel the onions and finely dice them.
7. Heat up a medium skillet over medium heat. Add the butter, diced onion and remaining minced garlic clove. Season with salt and pepper and cook until glassy.
8. Drain the corn and wash the coriander and shake dry.
9. Then add the corn, coriander, lime zest and let it simmer for a few more minutes. Remove from the heat.
10. Serve fresh rice with chicken and corn. Scatter with fresh pomegranate seeds, sesame seeds and spoon over the remaining sauce from the chicken.

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