Gochujang Yoghurt Fried Chicken with Rice & Salad

Ingredients:

▪️ 2 tbsp Gochujang paste

▪️ 1/4 cup Cyclops Greek Yoghurt

▪️ 1 tbsp soy sauce

▪️ 1 tbsp runny honey

▪️ 1 clove of garlic - crushed

▪️ 2 cm fresh ginger grated

▪️ 325 g chicken thigh fillets

▪️ 3/4 cup jasmine rice

▪️ 1/2 cup rice bran oil

▪️ 1/2 cup plain flour

▪️ 60 g mesclun salad mix

▪️ 75 g cherry tomatoes halved

▪️ 1/2 cucumber sliced

▪️ 1/2 red onion thinly sliced

▪️ 1/2 tbsp sesame seeds toasted in a dry frying pan

Dressing:

▪️ 1 1/2 tbsp olive oil

▪️ 1 tbsp rice vinegar

▪️ 1/2 tsp soy sauce

▪️ 1/2 tsp runny honey

Instructions:

▪️ In a bowl, mix together gochujang, yoghurt, soy sauce, honey, garlic, ginger and a good sprinkle of salt and pepper.

▪️ Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes or longer if possible.

▪️ Cook the rice according to packet instructions.

▪️ Heat a generous amount of oil in a deep sided frying pan or wok.

▪️ While the oil is heating, lift the chicken from the marinade and toss in a bowl with the flour.

▪️ Once the oil is hot but not smoking, cook the chicken in batches until crisp and cooked through. Drain on paper towels.

▪️ In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, and red onion.

▪️ In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, salt, and pepper. Drizzle over the salad and toss to coat.

▪️ Serve the chicken with rice and salad, garnish with sesame seeds.