GOCHUJANG HOT HONEY CHICKEN BOWLS

1. Add all of the gochujang hot honey sauce ingredients to a small saucepan over low heat. Stir until the butter has melted and the sauce is smooth and combined. Set aside.
2. Mix the corn flour, smoked paprika, garlic powder and a generous pinch of salt and pepper together in a large bowl. Add the chicken pieces and toss until well coated.
3. Heat a large frying pan or skillet over medium to high heat with a generous drizzle of oil. Cook the chicken for 2-3 minutes until golden brown, then turn and cook the other side for a further 1-2 minutes until browned and cooked through.
4. Pour all of the gochujang hot honey sauce over the chicken and toss to coat. Remove from the heat immediately.
5. Toss the LeaderBrand Ranchslaw with the included homestyle dressing sachet.
6. Divide the rice between four bowls. Top with the shredded LeaderBrand Iceberg, LeaderBrand Ranchslaw and gochujang hot honey chicken. Drizzle over any remaining sauce from the pan and finish with spring onions, sesame seeds and a wedge of lime.

Gochujang hot honey sauce

• 4 tbsp honey
• 2 tbsp gochujang
• 30g butter
• 1 tbsp chilli flakes (optional)

Chicken

• 500g chicken breast, cut into 2–3cm cubes
• 3 tbsp corn flour
• 1 tsp smoked paprika
• 1 tsp garlic powder

To serve

• 2 cups cooked white rice
• 1 bag LeaderBrand Ranchslaw
• ¼ LeaderBrand Iceberg Lettuce, shredded
• Spring onions, finely sliced
• Sesame seeds
• Lime wedges