Gochujang chicken rice bowls

Sticky, sweet-hot Korean-style chicken piled on rice with crunchy veg and a fried egg. Everyone builds their own bowl.

Ingredients

• 600 g Chicken thighs, chopped into bite-sized pieces
• 40 g Gochujang, less for a milder bowl
• 20 ml Soy sauce
• 20 g Honey
• 0.5 Garlic, crushed
• 10 ml Sesame oil
• 15 ml Vegetable oil
• 300 g Jasmine rice
• 200 g Carrots, cut into matchsticks
• 1 Cucumber, cut into sticks
• 150 g Spinach
• 150 g Beansprouts
• 4 Eggs, fried
• 3 Spring onions, sliced
• 10 g Sesame seeds

Method

1. Boil the rice in salted water, drain and keep covered.
2. Mix the gochujang, soy sauce, honey, garlic and sesame oil in a bowl.
3. Fry the chicken in the vegetable oil until cooked through and golden, then stir in the sauce and bubble for 3 minutes until sticky.
4. Wilt the spinach in a pan for a minute. Dunk the beansprouts into boiling water for a minute and drain.
5. Fry the eggs.
6. Put rice in each bowl and arrange the chicken, spinach, beansprouts, carrot and cucumber on top. Add an egg, spring onions and sesame seeds.