Gochujang Rosé Marry Me Chicken Rice Bowl

Method

1. Cut the chicken into 3 cm cubes, sprinkle with salt and toss with the potato starch. The thin coating keeps the meat juicy and helps the sauce cling. Slice the spring onions, keeping the white and green parts separate, and chop the garlic.

   Add in this stepChicken breast (200 g each) 2Salt ½ tspPotato starch (or cornflour) 2 tsp

2. Heat the oil in a 24 cm pan over medium-high heat, spread the chicken in a single layer and cook for 5 min, turning, until golden on all sides. Move it to a plate; it does not need to be cooked through yet.

   Add in this stepNeutral oil 1½ tbsp

   medium-high heat

3. Turn the heat down to medium-low heat. Add the garlic, spring onion whites and gochujang to the oil left in the pan and stir-fry for 1 min, until the oil turns red and smells toasty. Keep stirring, as gochujang scorches easily.

   Add in this stepGarlic (cloves) 3Spring onions 1Gochujang (Korean chili paste) 1½ tbsp

   medium-low heat

4. Pour in the stock first and scrape the bottom, then add the soy sauce, honey, sun-dried tomatoes, cream and Parmesan. Simmer over medium-low heat for 4 min, stirring, into a thick, pinkish rosé sauce.

   Add in this stepChicken stock (or water) 100 mlSoy sauce 1 tspHoney 1 tspSun-dried tomatoes in oil, chopped 30 gDouble cream (heavy cream) 150 mlParmesan, grated 20 g

   medium-low heat

5. Return the chicken and cook over low heat for 4 min, coating it in the sauce. Cut open the largest piece: it is done when it is white all the way through and the juices run clear.

   low heat

6. Spoon rice into bowls, top generously with the chicken and sauce, and finish with the spring onion greens and sesame seeds.

   Add in this stepWarm cooked short-grain rice 400 gSpring onions 1Toasted sesame seeds 1 tsp