Sticky Korean popcorn chicken rice bowl - the good bite

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Step 1

Preheat the oven to 190°C (170°C fan/375°F/Gas 5).

Step 2

2. First, make the quick-pickled cucumbers. Put the cucumber, vinegar and sugar into a large bowl and mix to combine.

Step 3

Set aside while you prepare everything else.

Step 4

3. Next, make the chicken. In a separate large bowl, whisk together the egg whites and soy sauce, then add the chicken and stir to coat. Pour the cornflour onto a large baking tray, add the chicken and toss to coat. Transfer to a separate baking tray and drizzle over the groundnut oil or divide the chicken pieces between two air fryer baskets and add ½ tablespoon of oil per basket. Bake in the oven for 20-25 minutes until crispy or cook in an air fryer at 190°C for 15 minutes, flipping the chicken halfway through.

Step 5

4. Meanwhile, bring a large saucepan of water to the boil and cook the rice according to the packet instructions, then drain.

Step 6

5. Combine the sticky Korean sauce ingredients in a small saucepan and cook over a medium heat for 2-4 minutes until bubbling, then pour into a large bowl. Add the crispy chicken and toss to coat.

Step 7

6. Transfer to airtight containers with the rice and watercress salad.

Step 8

Garnish with the spring onions, sesame seeds and sriracha mayonnaise. Store the pickled cucumbers in a separate airtight container. This will keep in the fridge for up to 3 days.