SPICY BULDAK CHICKEN DONBURI

Spicy Buldak Chicken Donburi, a dish that's like a warm hug for your taste buds, made even more special because it was whipped up to beat my pesky cold.Imagine juicy, crispy chicken thighs perched on a fluffy cloud of Japanese rice that soaks up all the goodness. The sauce is where the magic happens - garlic, ginger, soy sauce, honey, and the fiery Buldak Hot Sauce team up for a spicy and slightly sweet punch. I’ve topped it with pea shoots, purple cress, sesame seeds and spring onions but top this spicy delight with whatever you like.

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SPICY BULDAK CHICKEN DONBURI

SERVES:4 MADE IN: 25 MINUTES /DIFFICULTY:Easy/ MEATY

• 4 skin chicken thighs, deboned

• 200g cornflour

• 1 tsp fresh ginger, grated

• 1 tbsp garlic, minced

• 2 tbsp soy sauce

• 4 tbsp honey

• 80g Buldak Chicken Hot Sauce

• 1 tbsp sesame oil

• 600g Japanese rice

• vegetable oil, to fry

• To garnish, handfuls of pea shoots, purple cress, sesame seeds, spring onions, optional

• Salt and pepper, to season

Method

1. Cook the rice following the packet instructions. Keep warm until serving.

2. Pat dry the chicken and season with salt and pepper. Add the cornflour to a shallow bowl and season with salt. Coat the chicken in the cornflour and shake off any access.

3. Heat enough oil to cover the bottom of a frying over a medium-high heat and fry for 6-7 minutes on each side or until golden brown on each side and cooked through. Set aside and allow to drain on a plate lined with kitchen paper.

4. Discard all the oil in the pan and carefully wipe it clean with another piece of kitchen paper. Return the pan to a medium heat and add the garlic, ginger, soy, honey, Buldak hot sauce and sesame oil. Stir well and gently simmer until the sauce starts to thicken. Add the crispy chicken thighs and coat generously. Slice the chicken into strips

5. Spoon the rice into individual bowls and top with the sliced chicken. Garnish with your choice of toppings and enjoy.