Gochujang Chicken Rice Bowl

Ingredients

• 2 tbsp Mayonnaise, light, for the gochujang mayo
• 1½ tsp Gochujang, for the mayo
• 1½ tsp Rice vinegar, for the mayo
• 1 Cucumber, peeled and roughly chopped into chunks
• 1 tsp Rice vinegar, for the pickled cucumber
• 1 tsp Black sesame seeds, for the pickled cucumber
• Sea salt, a very generous pinch
• 4 Chicken thighs, skinless, boneless, cut into bite-sized pieces
• 1 tbsp Olive oil, plus extra for frying
• 1 Egg, free-range, lightly beaten
• 50 g Cornflour
• ¼ tsp Salt
• 1 tbsp Dark soy sauce, for the sauce
• 1 tbsp Gochujang, for the sauce
• 2 tsp Honey, or maple syrup
• 1 tsp Toasted sesame oil, toasted
• 120 g Cooked jasmine rice

Method

1. 1To make the gochujang mayo, mix the mayonnaise, gochujang and rice vinegar together in a small bowl and set aside.
2. 2To 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. Use the heel of your hand to bash the cucumber into slightly larger than bite-sized chunks. Toss the bag so the vinegar and salt soak in, then set aside.
3. 3To make the gochujang chicken, put the chicken in a bowl with 1 tablespoon of oil, the salt and the beaten egg. Sprinkle over half the cornflour and toss, then add the rest.
4. 4Heat enough oil to just cover the bottom of a large frying pan over a medium-high heat. Once it is shimmering, cook the chicken in batches until cooked through and golden all over. Drain on a plate lined with kitchen paper.
5. 5Meanwhile, cook the rice according to the packet instructions.
6. 6To make the sauce, whisk together the soy sauce, gochujang, honey, sesame oil and 2 tablespoons of cold water in a small bowl or jug.
7. 7Wipe the frying pan clean and return the chicken over a high heat. Add the sauce and stir for a few minutes until it has thickened and coated the chicken.
8. 8Serve the chicken with the rice and cucumber (discarding the excess liquid in the bottom of the bag), drizzled generously with the gochujang mayo.