Korean Crispy sticky gochujang chicken with mixed vegetables and rice

Step 1: Rice

Always wash rice before cooking, drain off excess water with sieve.

Gas Hob (100g rice with 150g water)

• Bring to boil on medium to high heat. (Take off the lid if the water starts to overspill.)
• Turn down to low, cover with lid and cook until water is fully absorbed. (approximately 10 minutes)
• Turn the gas off and rest for 10 to 15 minutes.

Microwave (100g rice with 200g water)

• Microwave on high for 10 to 15 minutes with no lid
• Take out of the microwave, cover with lid and let it rest for 10 to 15 minutes.

Step 2: Chicken and Sauce (while the rice is resting)

• Add generous amount of oil to a wok/frying pan over high heat, dust the chicken with flour (any type), then add chicken to the pan and cook until 80% done, then set aside. (golden brown outside and still a little soft in the middle)
• Add a little oil to the same pan over medium heat, fry the onions until soft.
• Add chicken back in the pan with sauce and continue to cook until chicken is fully cooked.

(For a crispy version of chicken, dust the chicken with a little flour (any type) and cook in a traditional fryer at 180 degrees C for 2 minutes or follow the instructions on an air fryer to achieve the same result)

Step 3: Mixed vegetables/Greens

• Add a little oil to wok or frying pan and place over medium to high heat.
• Add in vegetables, season with salt and stir continuously for 1 minute.
• Add a little water just to cover the bottom of the pan and cook with lid on until the vegetables are tender.