Bring water to the boil for the rice. Cook the rice about 10-15 minutes.

Peel and grate the garlic cloves into a small bowl. Stir in the sugar, gochujang paste, white wine vinegar, soy sauce and water.

Rinse and finely slice the spring onions. Wash and chop the cucumber.

Cut the chicken thigh fillets into 6–8 pieces.

Heat a frying pan and oil. Add the chicken and fry, turning, for about 8–10 minutes. Season with salt and black pepper.

Pour the seasoning sauce into the pan. Bring to the boil and simmer for a few minutes.

Stir the spring onions and sesame seeds into the pan.

Serve the chicken with the rice and cucumber.