Korean Style Chicken Breast and Ginger Pickled Salad

Meanwhile, trim the cucumber, then halve lengthways. Thinly slice widthways. Trim the carrot, then coarsely grate (no need to peel). 

In a medium bowl, combine the soy sauce, rice vinegar, a third of the gochujang paste, half the ginger puree and the sugar for the pickle (see pantry for amount). 

Add the carrot and cucumber to the dressing. Mix together well, then set aside to pickle.

Meanwhile, put the cornflour into a large bowl and season with salt and pepper. Mix to combine.

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.

Add the chicken to the bowl and turn them over in the cornflour to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Put a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 5-6 mins each side.

Once cooked, remove from the heat and place the chicken onto kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken is frying, in another medium bowl, combine the remaining gochujang with the remaining ginger puree, honey and ketchup (see pantry for amount). Season with salt and pepper. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Once the chicken has cooked, transfer it to the bowl of sauce. Turn the chicken in the sauce until evenly coated.