Korean Spicy Chicken Poke Bowl

• 160 g Sushi rice
• 20 ml Rice vinegar
• 30 ml Soy sauce
• 30 g Gochujang
• 350 g Chicken thighs, boneless, skinless
• 10 ml Toasted sesame oil
• ½ Cucumber
• 1 medium Carrot
• 2 Spring onion
• 2 tsp Sesame seeds

1. Rinse the sushi rice in cold water until the water runs mostly clear, then cook it in a saucepan with 240 ml water, covered, for 12 minutes. Rest off the heat for 5 minutes, then fluff and stir in the rice vinegar.
2. In a bowl, whisk together the soy sauce and gochujang with 2 tbsp water to make a glossy sauce. Slice the chicken into bite-size pieces.
3. Heat a large frying pan over medium-high heat and add the chicken in a single layer. Cook for 6 to 8 minutes, turning, until browned and cooked through.
4. Pour the gochujang sauce into the pan and toss for 1 to 2 minutes until it coats the chicken and thickens slightly. Take off the heat and stir in the toasted sesame oil.
5. Cut the cucumber into thin slices, julienne the carrot, and finely slice the spring onion. Divide the rice between two bowls and top with the spicy chicken, cucumber, carrot and spring onion.
6. Finish with the sesame seeds and serve straight away. If you like, drizzle over any sauce left in the pan.

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