Korean chicken thighs with sesame cucumber

Serves:

Cook Time:

Notes

1 cucumber, halved lengthways, seeds scooped out with a teaspoon and then thinly sliced
2 spring onions, finely sliced, whites and green
5 tsp. white wine vinegar
2 tbsp. sesame oil
1 1/2 tsp. sugar
Vegetable oil, for frying
4 chicken thigh fillets
2 tbsp. soy sauce
1 tbsp. sriracha
2 tsp. sesame seeds
Rice, to serve

In a bowl, toss together the cucumber, spring onion whites, white wine vinegar, 1 tbsp. sesame oil, 1/2 tbsp. sugar and season. Set aside.
In a frying pan, heat a drizzle of vegetable oil over a medium high heat. Add the chicken thigh fillets and cook for around 5 mins per side until golden brown and cooked through.
While the chicken is cooking, combine the soy sauce, the remaining 1 tbsp. sesame oil, the remaining 1 tbsp. sugar and the sriracha.
Once the chicken is cooked, add the sauce to the pan and let it bubble until thick, glossy and coating the chicken.
Serve with the cucumber salad, rice and top with the sesame seeds and spring onion greens.