Steps

1. Cut 2 chicken thighs into bite-sized pieces.
   🕒 02:31
2. Season the cut chicken thighs with a pinch of salt and a pinch of pepper.
   🕒 02:35
3. Wash 3 cups of rice, soak in water for 30 minutes, then drain well in a colander.
   🕒 02:47
4. Heat 2 tbsp of toasted sesame oil in a frying pan over medium heat. Place the chicken thighs skin-side down and cook for 7-8 minutes.
   🕒 03:15
5. Once the chicken is browned on all sides, transfer it to a bowl.
   🕒 04:19
6. Using the fat remaining in the frying pan, increase the heat to high and add 3 cups of rice. Stir-fry for about 5 minutes until the rice becomes translucent.
   🕒 04:35
7. Reduce the usual water amount for cooking rice by 8 tbsp. Mix 8 tbsp of tahini into this reduced water to create 'tahini water'.
   🕒 04:48
8. Add the tahini water to the stir-fried rice and bring to a boil over high heat.
   🕒 05:15
9. Once boiling, reduce heat to low-medium, cover, and cook for 15 minutes.
   🕒 05:46
10. After 15 minutes, arrange the pre-cooked chicken thighs on top of the rice, cover again, and cook for another 7-8 minutes.
    🕒 06:09
11. Shred the lettuce.
    🕒 06:38
12. In a bowl, add 2 tbsp of tahini, 3 tbsp of sugar, 1 tbsp of vinegar, and 3 tbsp of soy sauce in order, and mix well.
    🕒 08:37
13. Add 2 tsp of minced garlic, 2 tsp of minced ginger, and 2 tsp of minced scallions to the sauce and mix further.
    🕒 09:31
14. Finally, add 2 tsp of sesame oil and 2 tsp of chili oil, mix to complete the Bang Bang sauce.
    🕒 09:46
15. Gently mix the cooked rice from the bottom up.
    🕒 10:37
16. Serve the rice and chicken on a plate, generously drizzle with the Bang Bang sauce, and garnish with shredded lettuce. Ready to serve!
    🕒 11:09