Instructions
Follow the steps and taste along the way.
Cook the rice
Rinse the rice in cold water until the water is almost clear. Put it in a saucepan, add 420 ml water and 2 g salt. Bring to a boil, cover, and cook over the lowest heat for 12 minutes. Remove from the heat and leave covered for another 10 minutes.
Prepare the cucumber salad
Cut the cucumber into thin half-moons. Finely chop the spring onion. Toss the cucumber with 20 ml rice vinegar, the sesame oil and 1 g salt. Stir in half of the spring onion and set aside.
Mix the glaze and prepare the chicken
Stir the gochujang, soy sauce, honey, remaining 10 ml rice vinegar and 30 ml water together in a small bowl. Finely grate the garlic and ginger and stir them in. Pat the chicken thighs dry and cut them into pieces about 3 cm wide; sprinkle with the remaining 1 g salt.
Sear the chicken pieces
Heat the rapeseed oil in a large frying pan over medium-high heat. Sear the chicken in a single layer, working in two batches if needed to fit the pan, for about 4 minutes on the first side and 3 minutes on the other. The pieces should be golden; they still need to finish cooking through.
Finish the chicken in the glaze
Reduce the heat to medium, pour in the glaze and stir to coat all the pieces. Cook, turning the pieces occasionally, for 3 to 5 minutes, until the sauce thickens into a glossy coating and the thickest piece of chicken reaches at least 74°C (165°F) in the center. If the glaze thickens too quickly, add 15 ml water.
Plate the dinner
Fluff the rice with a fork and divide it among four bowls. Add the chicken with its glaze and the cucumber salad. Sprinkle with the remaining spring onion and sesame seeds, and serve immediately.
