Gochujang chicken rice bowl recipe
 A really easy, tasty dinner of spiced and tender chicken pieces with quick-pickled cucumber, rice and a moreish gochujang mayo. 2 tbsp light mayonnaise1½ tsp gochujang1½ tsp rice vinegar 2 tbsp light mayonnaise 1½ tsp gochujang 1½ tsp rice vinegar 1 cucumber, peeled and roughly chopped into chunks1 tsp rice vinegar1 tsp black sesame seedssea salt 1 cucumber, peeled and roughly chopped into chunks 1 tsp rice vinegar 1 tsp black sesame seeds sea salt 4 skinless boneless chicken thighs, cut into bite-sized pieces1 tbsp olive oil, plus extra for frying1 free-range egg, lightly beaten50g/1¾oz cornflour¼ tsp salt 4 skinless boneless chicken thighs, cut into bite-sized pieces 1 tbsp olive oil, plus extra for frying 1 free-range egg, lightly beaten 50g/1¾oz cornflour ¼ tsp salt 1 tbsp dark soy sauce1 tbsp gochujang2 tsp honey or maple syrup1 tsp toasted sesame oil 1 tbsp dark soy sauce 1 tbsp gochujang 2 tsp honey or maple syrup 1 tsp toasted sesame oil 120g/4¼oz cooked jasmine rice 120g/4¼oz cooked jasmine rice Method To make the gochujang mayo, mix all the mayonnaise, gochujang and rice vinegar together in a small bowl and set aside.To 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 of the bag. Use the heal of your hand to bash the cucumber into just larger than bite-sized chunks. Toss the bag to make sure the vinegar and salt soak into the cucumber, then set aside.To make the gochujang chicken, put the chicken in a bowl with 1 tablespoon of oil, salt and the beaten egg. Sprinkle over half the cornflour, toss, then add the rest of the cornflour. Heat enough oil to just cover the bottom of a large frying pan over a medium-high heat. Once it is shimmering, cook the chicken pieces, working in batches, until they’re cooked through and golden all over. Set aside to drain on a plate lined with kitchen paper.Meanwhile, cook the rice to the packet instructions. To make the sauce, in a small bowl or jug whisk together the soy sauce, gochujang, honey, sesame oil and 2 tablespoons of cold water. Set aside. Wipe the frying pan clean and return the chicken pieces over a high heat. Add the sauce and stir for a few minutes until it has thickened and coated the chicken.Serve the chicken with the rice and cucumber salad (discarding the excess liquid in the bottom of the bag), drizzled generously with the gochujang mayo. To make the gochujang mayo, mix all the mayonnaise, gochujang and rice vinegar together in a small bowl and set aside. To make the gochujang mayo, mix all the mayonnaise, gochujang and rice vinegar together in a small bowl and set aside. To 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 of the bag. Use the heal of your hand to bash the cucumber into just larger than bite-sized chunks. Toss the bag to make sure the vinegar and salt soak into the cucumber, then set aside. To 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 of the bag. Use the heal of your hand to bash the cucumber into just larger than bite-sized chunks. Toss the bag to make sure the vinegar and salt soak into the cucumber, then set aside. To make the gochujang chicken, put the chicken in a bowl with 1 tablespoon of oil, salt and the beaten egg. Sprinkle over half the cornflour, toss, then add the rest of the cornflour. To make the gochujang chicken, put the chicken in a bowl with 1 tablespoon of oil, salt and the beaten egg. Sprinkle over half the cornflour, toss, then add the rest of the cornflour. Heat enough oil to just cover the bottom of a large frying pan over a medium-high heat. Once it is shimmering, cook the chicken pieces, working in batches, until they’re cooked through and golden all over. Set aside to drain on a plate lined with kitchen paper. Heat enough oil to just cover the bottom of a large frying pan over a medium-high heat. Once it is shimmering, cook the chicken pieces, working in batches, until they’re cooked through and golden all over. Set aside to drain on a plate lined with kitchen paper. Meanwhile, cook the rice to the packet instructions. Meanwhile, cook the rice to the packet instructions. To make the sauce, in a small bowl or jug whisk together the soy sauce, gochujang, honey, sesame oil and 2 tablespoons of cold water. Set aside. To make the sauce, in a small bowl or jug whisk together the soy sauce, gochujang, honey, sesame oil and 2 tablespoons of cold water. Set aside. Wipe the frying pan clean and return the chicken pieces over a high heat. Add the sauce and stir for a few minutes until it has thickened and coated the chicken. Wipe the frying pan clean and return the chicken pieces over a high heat. Add the sauce and stir for a few minutes until it has thickened and coated the chicken. Serve the chicken with the rice and cucumber salad (discarding the excess liquid in the bottom of the bag), drizzled generously with the gochujang mayo. Serve the chicken with the rice and cucumber salad (discarding the excess liquid in the bottom of the bag), drizzled generously with the gochujang mayo. Recipe tips Double up the mayo, the sauce and the pickle as standby condiments for other meals. They'll keep in the fridge for a couple of days.