Spicy Korean Chicken Rice Bowl

Ingredients

• 600 grams Chicken Thighs
• as needed Rice
• for garnish Green Onions
• 2 cloves, finely chopped Garlic (for chicken)
• 3 tablespoons Extra Spicy Korean Chili Pepper Flakes
• 2 tablespoons Regular Korean Chili Pepper Flakes
• 1.5 tablespoons (for sauce) + 1 tablespoon (for salad dressing) Sugar
• 1 tablespoon Chicken Bouillon Powder
• 1 tablespoon Toshida Korean Beef Stock Powder
• 2 tablespoons Soy Sauce
• 1 tablespoon Oyster Sauce
• 2 tablespoons Marinade (or equivalent)
• 4 tablespoons Corn Syrup
• amount not specified Minced Garlic (for sauce)
• 1/4 teaspoon Black Pepper
• 2 tablespoons Sprite (or similar soda)
• as needed Cucumber
• 1 quarter of an onion Onion (for salad)
• 1 tablespoon (ground) + 1 teaspoon (in dressing) Toasted Sesame Seeds
• 1.5 tablespoons Vinegar
• 1 tablespoon Toasted Sesame Oil
• 1/2 tablespoon (for salad dressing) + to taste Salt