Gochujang chicken rice bowl

1. 1

   To make the gochujang mayo, mix all the mayonnaise, gochujang and rice vinegar together in a small bowl and set aside.

2. 2

   To make the quick pickled cucumber, put the cucumber into a disposable freezer bag. Add the rice vinegar, sesame seeds, and a very generous pinch of sea salt, then tie a knot in the top of the bag. Use the heal of your hand to bash the cucumber into just larger than bite-sized chunks. Toss the bag to make sure the vinegar and salt soak into the cucumber, then set aside.

3. 3

   To make the gochujang chicken, put the chicken in a bowl with 1 tablespoon of oil, salt and the beaten egg. Sprinkle over half the cornflour, toss, then add the rest of the cornflour.

4. 4

   Heat enough oil to just cover the bottom of a large frying pan over a medium-high heat. Once it is shimmering, cook the chicken pieces, working in batches, until they’re cooked through and golden all over. Set aside to drain on a plate lined with kitchen paper.

5. 5

   Meanwhile, cook the rice to the packet instructions.

6. 6

   To make the sauce, in a small bowl or jug whisk together the soy sauce, gochujang, honey, sesame oil and 2 tablespoons of cold water. Set aside.

7. 7

   Wipe the frying pan clean and return the chicken pieces over a high heat. Add the sauce and stir for a few minutes until it has thickened and coated the chicken.

8. 8

   Serve the chicken with the rice and cucumber salad (discarding the excess liquid in the bottom of the bag), drizzled generously with the gochujang mayo.

1 serving ≈ 525 g

Nutrition values are estimates. - means data is unavailable.