Mix soy sauce, wine, brown sugar, honey, and gochujang well and transfer to a ziplock bag with the cubed chicken. Mix well and refrigerate for 30 minutes or until ready to use.

Heat oil in a large skillet or wok. Add ginger and garlic and cook slowly until the garlic is lightly browned and soft. Stir constantly for about eight to 10 minutes.

Add chicken and marinade to the pan. Increase heat to high until hot. Simmer

on medium-low for 10 minutes, stirring constantly. Stir in scallion whites and cook for another eight minutes or so.

Mix cornstarch with water and stir it into the sauce until thickened.

Puree the green part of the scallion in a food processor until a thick paste forms. Mix the paste with the cooked rice and set aside. Add the white part

to the food processor and chop roughly.

Heat a large skillet or wok with sesame oil. Add garlic, ginger, and white part of scallions and sauté until soft. Add rice and stir-fry until heated. Season with salt and pepper.

Top rice with chicken and drizzle with hot honey. Garnish with reserved

scallion greens.