Name: Crispy Gochujang Fried Chicken with Korean Grains
Total time: PT30minutes
Yield: 2
Ingredients: 1 cucumber, thinly sliced; 2 tbsp rice vinegar; Juice of ½ lime; 1 tsp sugar; 1 fresh chilli, finely sliced; A pinch of chilli flakes; 1 tsp fish sauce; Sea salt and black pepper; 500g chicken thighs, cut into bite-sized pieces; 1 tbsp rice vinegar; ½ cup plain flour; ½ cup cornflour; Neutral oil, for frying; 1 tbsp neutral oil; 2 garlic cloves, finely grated; 1 thumb-sized piece ginger, finely grated; 2 tbsp gochujang paste; Juice of 1 lime; 2 tsp sugar; 2 tbsp maple syrup or honey; 1 tbsp soy sauce; 1 tsp fish sauce; 1 tsp cornflour mixed with 1 tbsp water; 1 pouch Merchant Gourmet Korean Style Grains; 2 spring onions, finely sliced; A handful of fresh coriander, roughly chopped

Crispy Gochujang Fried Chicken with Korean Grains

Golden, crispy fried chicken is coated in a sticky gochujang glaze and served over Merchant Gourmet Korean-Style Grains in this flavour-packed bowl. Finished with fresh coriander, spring onions and quick-pickled cucumber, it delivers the perfect balance of crunch, heat and freshness in every bite.

Combine the cucumber, rice vinegar, lime juice, sugar, fresh chilli, chilli flakes, fish sauce and a pinch of sea salt and black pepper in a bowl. Toss well and leave to pickle while you prepare the rest of the dish.
Place the chicken pieces in a bowl with the rice vinegar and leave for a few minutes. Pat dry thoroughly with kitchen paper.
Mix the plain flour and cornflour together in a shallow bowl and season with sea salt and black pepper. Toss the chicken in the flour mixture until evenly coated.
Heat a generous layer of oil in a large frying pan over a medium-high heat. Fry the chicken in batches for 5–6 minutes until golden, crisp and cooked through. Transfer to a plate lined with kitchen paper and season lightly with salt.
Meanwhile, heat 1 tbsp oil in a saucepan over a medium heat. Add the garlic and ginger and cook for 1 minute until fragrant.
Stir in the gochujang, lime juice, sugar, maple syrup, soy sauce and fish sauce. Simmer gently for 1–2 minutes, then stir in the cornflour slurry and cook until thickened and glossy.
Add the crispy chicken to the glaze and toss until evenly coated.
Heat the Merchant Gourmet Korean Style Grains according to the pack instructions.
Divide the grains between two bowls and top with the sticky gochujang chicken.
Finish with the spring onions and coriander, and serve with the quick-pickled cucumber on the side.