Sticky Korean chicken

Step 1

Preheat oven to 220 C. Line a baking tray (30 x 40 cm) with aluminium foil and set aside.

Step 2

Place garlic and ginger into mixing bowl and chop 3 sec/speed Scrape down sides of mixing bowl with spatula then chop for a further 3 sec/speed 5.

Step 3

Add cornflour, baking powder, salt and pepper and mix 5 sec/speed 3.

Step 4

Add chicken and mix with aid of spatula to coat. Transfer onto prepared baking tray, in a single layer and set aside.

Step 5

Bake for 10 minutes (220 C), continue with recipe while chicken is cooking.

Step 6

Place garlic and ginger into mixing bowl and chop 3 sec/speed Scrape down sides of mixing bowl with spatula then chop for a further 3 sec/speed 5.

Step 7

Add sugar, vinegar, chilli paste, tomato sauce, dark soy, sesame oil, chicken stock and 200 g of the water and cook 10 min/120C/speed 1, placing simmering instead of measuring cup onto mixing bowl lid.

Step 8

Pour half of the sauce over chicken and stir to coat, then continue to cook 10 minutes (220 C). Transfer remaining sauce into a bowl and set aside. Continue with recipe.

Step 9

Place simmering basket into mixing bowl and weigh rice into it. Remove rice and rinse until water runs clear. Add remaining 1000 g water and salt into mixing bowl. Insert simmering basket and cook 14 min/100C/speed 4.

Step 10

Pour remaining sauce over chicken and stir to coat, then cook for a further 5 minutes (220C) or until chicken is cooked through.

Step 11

Garnish with chilli and spring onion before serving with rice.