Gochugaru Honey-Soy Pollo al Ajillo

Method

1. Cut the chicken into 3 cm pieces, pat dry, sprinkle with the salt and toss with the potato starch for a thin, even coating. In a small bowl, mix the soy sauce, honey, gochugaru and white wine to make the sauce.

   Add in this stepBoneless chicken thighs 400 gSalt ¼ tspPotato starch 2 tbspSoy sauce 1½ tbspHoney 1 tbspGochugaru (Korean chilli flakes), fine 1 tspDry white wine (or rice wine) 50 ml

2. Halve any large garlic cloves. Put the olive oil and garlic into a cold 24 cm frying pan together and cook gently over medium-low heat for 3 min, until the garlic is golden outside and soft inside, then lift it out. Added to hot oil it burns outside and turns bitter.

   Add in this stepExtra-virgin olive oil 3 tbspGarlic cloves, peeled and whole 10

   medium-low heat

3. Spread the chicken skin-side down in a single layer in the garlicky oil and cook over medium-high heat for 7 min, turning once the underside is golden to brown the other side. It is done when the largest piece shows no pink when cut.

   medium-high heat

4. Lower the heat to medium heat, add the sauce and the garlic and shake the pan for 2 min. It is ready when the sauce bubbles up, thickens and clings glossily to the chicken. The honey burns easily, so don't reduce it too long.

   medium heat

5. Turn off the heat, drizzle with the sesame oil and scatter over the spring onions and sesame seeds. Serve over hot rice or wrapped in lettuce leaves.

   Add in this stepToasted sesame oil 1 tspSpring onions, sliced 1Toasted sesame seeds 1 tsp