Gochujang Chicken Rice Bowl

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. 

Transfer the corn to a bowl and set aside. 

Next, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. 

Put the flour (see pantry for amount) in a medium bowl with a good pinch of salt and some pepper and mix together. Lay your chicken breast in the bowl, then toss to ensure the chicken gets an even coating of flour.

Repeat for the other breasts. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Wipe out the (now empty) frying pan and put on medium-high heat with a drizzle of oil. Once the oil is hot, lay in the chicken.

Fry until golden brown and cooked through, 5-6 mins on each side. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

While your chicken fries, zest and cut your lime in half.

In a large bowl, add the coleslaw mix, charred corn, juice from half the lime, a drizzle of olive oil and a pinch of sugar (if you have any). Mix and season with salt and pepper. Set aside to pickle. 

Slice the remaining lime into wedges.

Once the chicken is cooked, transfer to a board, cover with foil and rest for a couple of mins.

Meanwhile, wipe the (now empty) frying pan clean and return to medium heat with a drizzle of oil.

Once hot, add the gochujang, honey and water for the sauce (see pantry for amount). Cook until the sauce has thickened, 2-3 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Stir in the butter (see pantry for amount) until melted.