The finished recipe. Gochujang Chicken with Rice and KimchiIngredients 1 to 6. 160 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 1 tbsp, about 18 g Gochujang (The Korean chilli paste. It is 55% carbohydrate, mostly from rice and sugar, so a tablespoon is 45 kcal.). 10 g Soy sauce. 1 tsp, about 7 g Honey. 2 cloves, about 6 g Garlic. A thumb, grated Fresh gingerIngredients 7 to 11. 1 tsp, about 4 g Toasted sesame oil. 120 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.). 60 g Kimchi. 80 g Cucumber. 20 g Spring onionStep 1. Mix the gochujang, soy, honey, garlic, ginger and half the sesame oil, coat the chicken in it and leave for thirty minutes.Step 2. Fry the chicken in a hot non-stick pan for eight minutes, turning, until the marinade darkens and sticks in places and the pieces are cooked through. Add a splash of water if the pan blackens.Step 3. Slice the cucumber and toss it with the rest of the sesame oil and a pinch of salt.Step 4. Serve the chicken on the rice with the kimchi and cucumber alongside and the spring onion on top.
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