Korean-style Chicken Bites

Rinse the sushi rice in cold water. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 15 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and let cool slightly. Once cooled, fold in the rice vinegar.

Meanwhile, chop the chicken into bite-sized pieces and place it in a bowl. Add the flour and corn starch and toss until coated.

Heat a large pan over a medium-high heat with a drizzle of oil. Add the coated chicken and cook for 5-6 min on each side until crispy and cooked through. Transfer to a plate. Wipe the pan clean and save it for step 5.

Meanwhile, peel the carrot. Continue peeling until you are left with a pile of carrot ribbons. Slice them into thin sticks. Chop the cucumber into thin sticks. Trim and finely slice the spring onion. Combine the sweet soy sauce, tahini, mayonnaise, lime juice and sesame oil in a large bowl. Tumble the cucumber and carrot in the sesame dressing.

Peel and mince the garlic. Return the pan to a medium heat. Add the garlic, Gochujang (spicy!), soy sauce, ketchup, honey and a splash of water. Cook for 2 min. Return the chicken to the sauce and turn until coated and warmed through.

Serve the Korean fried chicken with the sticky rice and slaw to the side. Garnish with the sesame seeds and the spring onions.