• chicken breast x 4
• 2 tablespoons Greek yoghurt
• 1 tspn garlic granules
• 1 tspn onion granules
• 1 tspn chilli powder
• 1 tspn paprika
• 1 tspn salt
• 1 tspn pepper

Bowl or bag with 100g cornflour flavoured with:

• 1 tspn garlic granules
• 1 tspn onion granules
• 1 tspn chilli powder
• 1 tspn paprika
• 1 tspn salt
• 1 tspn pepper
• olive oil
• vegetable oil to fry the chicken
• heaped tablespoon gochujang
• heaped tablespoon brown sugar
• heaped tablespoon soy sauce
• heaped tablespoon honey

• basmati rice
• garlic
• onions
• chicken stock

To serve:

• sweetcorn
• coriander
• sesame seeds

1. Wash the rice. Fry the garlic in oil then add the and chicken stock cube then add boiling water cook 2 cups to 1 cup of rice. Cook slowly until the water has evaporated.
2. Cut your chicken into bite size chunks and mix in a bowl with yoghurt and spices.
3. Then put into bag of cornflour with the additional spices. Dip the pieces of chicken in small batches into the cornflour mix until they are all coated. Deep fry in batches of around six in a deep pan of oil or deep fat fryer until crispy and golden. Cool on kitchen paper to crisp.
4. In a saucepan add the gochujang, brown sugar, soy, and honey to make the sauce. Pour over fried chicken and mix thoroughly before serving.
5. Serve on top of the garlic rice and finish with sesame seeds, sweetcorn, and coriander.

Recipe by Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).

Instagram: @colleen_ramsey

Twitter: @_C_Ramsey