KOREAN FRIED CHICKEN BOWLS (Serves 4)

INGREDIENTS:

For the chicken: 250ml buttermilk; 8 free-range chicken thighs (bone in and skin on), cut into bite-sized pieces; 100g cornflakes; 85g plain flour; 2tsp chilli powder; 2tsp garlic powder; sunflower oil spray For the sauce: 8 cloves of garlic, finely grated; 1 large thumb-sized piece of ginger, finely grated; 6tbsp light soy sauce; 70g gochujang (Korean chilli paste); 4tbsp rice wine vinegar; 1tbsp sesame oil; 2tbsp dark brown sugar For the bowls: 250g sticky rice, cooked; ½ head red cabbage, thinly sliced; 6 spring onions (scallions), thinly sliced; handful of radishes, finely sliced; 1tbsp toasted sesame seeds; good handful of coriander leaves; sea salt and freshly ground black pepper

METHOD:

1. Preheat the oven to 200°C /Gas 6. 2. In a large bowl, mix the buttermilk with sea salt and black pepper. Add the chicken to the bowl and marinate for at least 30 minutes. Set aside. 3. Pour the cornflakes in a freezer bag and crush them. Add the flour, chilli and garlic powders to the bag along with salt and pepper. Seal the bag and shake to mix. 4. Pour the dry mix into a shallow bowl. Dip each marinated chicken piece in the mix until coated. 5. Arrange the chicken on a baking sheet with parchment paper and lightly spritz with oil spray. Cook in the oven for 30 minutes, turning halfway through. 6. While the chicken cooks, prepare the sauce. In a small saucepan whisk together the garlic, ginger, soy sauce, gochujang, rice wine vinegar, sesame oil and brown sugar. Place over a medium heat and bring to a low simmer, cooking until the sugar is just dissolved. Set aside. 7. Brush cooked chicken with the sauce. 8. Assemble serving bowls with the sticky rice, cabbage, spring onions, radishes, chicken pieces, sesame seeds and plenty of coriander. Add more sauce if liked.