In a large skillet, heat 2 tbsp of oil over medium high heat. Add in minced garlic and cook for 1-2 minutes until fragrant.

Cut chicken into bite-size pieces and season with salt & pepper. Add to skillet and cook until no longer pink, about 5 - 6 minutes.

In a small bowl, mix together kimchi juice, gochujang, soy sauce, honey, sugar, and sesame oil. Add to pan with rice and corn. Use chopping motions to break apart the rice and ensure everything it evenly coated in sauce, 5-7 minutes. Stir constantly so rice doesn’t stick to pan.

Serve with a fried egg and chopped green onion for garnish.