Delicious UK - (12)December 2020

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Great-tasting,

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meals that won’t

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STYLING: SARAH-KIM WATCHORN

, EMILY EZEKIEL AND DONAL SKEHAN

Koreanfried

chickenbowls

SERVES4.HANDS-ONTIME 20 MIN,OVEN

TIME 30 MIN,PLUSMARINATING

Ifyou’veevertriedKorean

friedchickenyou’llunderstand

itsinstantappeal:supercrispy

chickenbathedina sauce

spikedwithgochujang,Korea’s

famousspicepaste.Inthis

recipe,nuggetsofchickenthigh

meatareunashamedlymade

crunchybybeingbakedinthe

ovenwithcrushedcornflakes.

It’sa crispychickentipthat

worksbeautifully.Servethis

upfordinnerorsaveitfor

a lunchbox– eitherwayit’s

a treatofa meal.

FOR THE CHICKEN

• 250ml buttermilk


• 8 free-range skinless, boneless
  chicken thighs, cut into bite-size
  pieces


• 100g cornflakes


• 75g plain flour


• 2 tsp chilli powder


• 2 tsp garlic powder


• Sunflower oil spray

FOR THE SAUCE

• 8 garlic cloves, finely grated


• 1 large thumb-size piece of
  ginger, finely grated


• 6 tbsp light soy sauce


• 75g gochujang (Korean chili
  paste, available from larger
  supermarkets)


• 4 tbsp rice vinegar


• 1 tbsp toasted sesame oil


• 2 tbsp dark brown sugar

FOR THE BOWLS

• 250g sticky rice, cooked


• ½ red cabbage, thinly sliced


• 100g radishes, thickly sliced


• 6 spring onions, thinly sliced
  
  
  • 1 tbsp toasted sesame seeds
  
  
  • Handful fresh coriander
    leaves
  
  
  
  

YOU’LL ALSO NEED

• Large freezer bag; baking sheet
  lined with compostable baking
  paper

1 In a large bowl, mix the

buttermilk with a generous pinch

of salt and ground black pepper.

Add the chicken and marinate for

at least 30 minutes. Set aside.

2 Pour the cornflakes into the

freezer bag and, with a rolling pin,

crush them to a coarse powder.

Add the flour, chilli and garlic to

the bag with some seasoning, then

seal the bag and shake it until all

the ingredients are well combined.

3 Pour the dry mixture into a

large, wide shallow bowl. Using

tongs, lift the chicken pieces out of

the buttermilk marinade one by

one (shaking off any excess), then

toss gently in the dry mixture until

coated on all sides.

4 Heat the oven to 200°C/

180°C fan/gas 6. Arrange the

chicken on the prepared baking

sheet and lightly spritz with

sunflower oil. Cook in the oven for

30 minutes or until the chicken is

cooked and crispy, turning halfway

through to make sure the pieces

are golden on all sides.

5 While the chicken cooks, prepare

the sauce. Put all the ingredients

in a saucepan and whisk together,

then bring to a low simmer over

a medium heat, cooking until the

sugar has just dissolved – about

3 minutes. Set aside.

6 When the chicken is cooked,

brush the pieces with the sauce,

then assemble in serving bowls

with the sticky rice, cabbage,

radishes, spring onions, sesame

seeds and plenty of coriander

leaves. Drizzle over more of the

spicy sauce and serve the

remainder alongside.

PER SERVING 641kcals, 10.8g fat

(2.5g saturated), 42.2g protein,

89.4g carbs (21.7g sugars), 3.1g

salt, 9g fibre

One-pan tomato and

bean fish chowder

SERVES 4. HANDS-ON TIME 30 MIN

Soffritto (known

as mirepoix in France), is

a classic Mediterranean base

of finely chopped onion,

carrot and celery that’s

the starting point for so

many recipes. These days,

you don’t need superb knife

skills as you can buy it

pre-chopped from the frozen

section of the supermarket.

Finely chop half an onion, a

medium carrot and a celery

stick instead, if you like.

• 1 tbsp olive oil


• 500g soffritto or vegetable
  soup mix (see introduction)


• 600ml passata


• 500ml vegetable stock (check
  it’s gluten free, if needs be)


• 400g tin cannellini beans,
  drained and rinsed


• 4 x 150g sustainable skinless
  haddock fillets


• Large handful fresh basil
  leaves

1 Heat the oil in a deep saucepan

and gently fry the sofritto or

vegetable soup mix for 10

minutes over a medium heat

until softened. Add the passata

and vegetable stock to the pan

and bring to a steady simmer.

2 Stir in the beans, then add the

haddock. Cover and simmer for

4-5 minutes until the fish is

cooked through and starting to

break into chunks. Scatter with

basil leaves and serve.

PER SERVING 292kcals, 4.3g fat

(0.7g saturated), 34.1g protein,

24.4g carbs (11.8g sugars),

0.4g salt, 9.8g fibre