Korean-Style Yang-Nyum Fried Chicken Thigh

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [300ml] [400ml] cold water and a small pinch of salt to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving

Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!

While the rice is cooking, combine your gochujang paste (can't handle the heat? Go easy!), rice vinegar, tomato ketchup, honey and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water in a bowl

Give everything a good mix up – this is your yang-nyum sauce

Top, tail, peel and grate your carrot[s]

Wash your lettuce, then pat it dry with kitchen paper and shred finely

Peel and finely chop (or grate) your garlic then trim and slice your spring onion[s]

Combine 1 tsp [1 1/2 tsp] [2 tsp] yang-nyum sauce (you'll use the rest later!) with your mayo and 1 tsp [1 1/2 tsp] [2 tsp] cold water in a separate bowl – this is your creamy Korean-style dressing

Chop your chicken thighs into large, bite-sized pieces and add them to a bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and your soy sauce

Give everything a good mix up so the chicken is fully coated

Add your cornflour to a separate bowl

Add the chopped chicken to the bowl with the cornflour and give it a good mix up until all the chicken is coated

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the whole base of the pan) over a high heat

Once the pan is very hot, add the coated chicken and cook for 5-6 min on each side until golden and crispy and the chicken is cooked through (no pink meat!) – this is your crispy chicken

Once crispy, transfer to kitchen paper and reserve the pan

Once the chicken is done, carefully pour away the oil

Tip: Store it in a glass jar and you can use this oil again for frying!

Return the pan to a medium heat and add the chopped garlic and remaining yang-nyum sauce and cook for 1-2 min or until thickened

Once thickened, add the crispy chicken with your toasted sesame seeds and give everything a good mix up – this is your Korean-style yang-nyum fried chicken