Korean oven-baked chicken with spicy sesame glaze

Ingredients

For 1 serving

• Chicken breast140 g
• Cornstarch1 tablespoon
• Gochujang15 g
• Ketchup1 tablespoon
• Honey1 teaspoon
• Garlic1 clove
• Broccoli150 g
• White rice55 g
• Peanut oil2 teaspoons
• Sesame seeds1 teaspoon
• Saltto taste

Contains: gluten, nuts, soy, sesame,

In season: October – March

Method

1. Heat the oven to 220 °C (fan) and line a baking tray with baking paper. Put a pan of water on for the rice.
2. Cut the chicken breast into 2–3 cm cubes, toss in the cornflour, coat with the groundnut oil and spread them out on the tray.
3. Bake the chicken for 15 minutes, turning halfway, until golden and crisp. Meanwhile salt the water once it boils and cook the rice for the time on the packet, until tender; drain.
4. Cut the broccoli into florets and steam for 6 minutes, until tender but still bright green.
5. In a frying pan heat the gochujang, ketchup, honey and grated garlic with 2 tablespoons of water over medium heat for 1–2 minutes, until the glaze bubbles and thickens; add the chicken and toss until everything is lacquered.
6. Serve with the broccoli and rice, sprinkled with sesame seeds.