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, thinly sliced

• Handful of radishes, finely sliced

• 1tbsp toasted sesame seeds

• A good handful of coriander leaves

• Sea salt and freshly ground black pepper

METHOD

Preheat the oven to 200C/180C fan/Gas 6.

In a large bowl, mix the buttermilk with a generous season of sea salt and ground black pepper. Add the chicken to the bowl and marinate for at least 30 minutes. Set aside.

Pour the cornflakes in a large freezer bag and crush them with a rolling pin to a coarse powder. Add the flour, chilli and garlic powders to the bag along with salt and pepper. Seal the bag and shake the mix until combined.

Pour the dry mix into a large wide shallow bowl. One by one using tongs, dip each marinated chicken piece (shaking off any excess) in the dry mix until coated on all sides.

Arrange the chicken on a baking sheet with parchment paper and lightly spritz with sunflower oil spray. Cook in the oven for 30 minutes or until the chicken is cooked and crispy, turning halfway through to make sure they’re golden on all sides. While the chicken cooks, prepare the sauce.