Ingredients
| 70g gochujang | |
| 1 teaspoon ginger | |
| 1 teaspoon garlic | |
| 30ml honey | |
| 50ml soy sauce | |
| 10ml sesame oil | |
| 4 whole bone-in chicken thighs | |
| SALAD | |
| 300g pad thai rice noodles | |
| juice of 3 limes | |
| 10ml soy sauce | |
| 5g brown sugar | |
| 15ml sesame oil | |
| 15g toasted sesame seeds | |
| 1 mango | |
| 2 Lunchbox cucumbers | |
| 15g picked mint | |
| 15g picked coriander | |
| 35g dry roasted peanuts | |
| 5 spring onions |
Instructions
| 1. | Mix the gochujang, ginger, garlic, honey, soy sauce and sesame oil into a paste. |
| 2. | Add the chicken thighs and mix, then cover and leave overnight. |
| 3. | Cook in the oven at 170°C fan for 35 minutes or until the chicken falls from the bone. |
| 4. | Cool, then tear the meat off the bone. |
| 5. | Cook the rice noodles according to the packet instructions. |
| 6. | Make a thin dressing by combining the lime juice, soy sauce, brown sugar and sesame oil. |
| 7. | Toss the noodles in the dressing and sprinkle with sesame seeds. |
| 8. | Slice the mango and cucumbers into ribbons using a vegetable peeler and set aside with the fresh herbs. |
| 9. | Start building your salad in a large bowl, putting in the noodles first, then the chicken in one corner, the mango and cucumbers in another corner, then the chopped peanuts and fresh herbs. |
| 10. | Finely chop the spring onions and sprinkle on the salad to serve. |