First, rinse the rice under cold water. This removes excess starch and helps the grains stay separate during cooking. Combine 1 cup of rinsed rice with 1 ½ cups of water in a saucepan. Don’t forget that pinch of sea salt. Bring it to a boil, then lower the heat and cover the pot. Allow it to simmer for about 18 minutes or until the water fully absorbs.

Once off the heat, stir in 1 tsp of unsalted butter and ½ tsp of toasted sesame oil. This not only adds flavor but also gives the rice a nice sheen.

While the rice cooks, it’s chicken time! Grab your diced chicken and toss it with cornstarch. This coating is key to achieving that crispy exterior. In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Once hot, add the chicken. Cook in batches if necessary, so you avoid crowding the pan. Grill that chicken until it’s golden brown and cooked through, about 5-7 minutes. Make sure to set it aside once done.

In the same skillet, lower the heat and add the minced garlic. Stir it until fragrant, around 30 seconds, but don’t burn it! Then, pour in the sweet chili sauce, soy sauce, hoisin sauce, and rice vinegar. For those who like it hot, toss in the crushed chili flakes. Keep stirring until the sauce thickens, about 2-3 minutes.

This is the moment we’ve been waiting for. Add the crispy chicken back into the sauce. Stir everything together until the chicken is thoroughly coated. The sauce will cling beautifully, creating a glaze that makes each piece of chicken irresistible.

Plate the rice and top it generously with the spicy chicken. Then, finish with a sprinkle of sesame seeds and sliced green onions. You’ll want to take a moment to admire your handiwork before diving in!