Korean fried chicken bowls

Method

1. In a large bowl, mix the buttermilk with a generous pinch of salt and ground black pepper. Add the chicken and marinate for at least 30 minutes. Set aside.
2. Pour the cornflakes into the freezer bag and, with a rolling pin, crush them to a coarse powder. Add the flour, chilli and garlic to the bag with some seasoning, then seal the bag and shake it until all the ingredients are well combined.
3. Pour the dry mixture into a large, wide shallow bowl. Using tongs, lift the chicken pieces out of the buttermilk marinade one by one (shaking off any excess), then toss gently in the dry mixture until coated on all sides.
4. Heat the oven to 200°C/180°C fan/gas 6. Arrange the chicken on the prepared baking sheet and lightly spritz with sunflower oil. Cook in the oven for 30 minutes or until the chicken is cooked and crispy, turning halfway through to make sure the pieces are golden on all sides.
5. While the chicken cooks, prepare the sauce. Put all the ingredients in a saucepan and whisk together, then bring to a low simmer over a medium heat, cooking until the sugar has just dissolved – about 3 minutes. Set aside.
6. When the chicken is cooked, brush the pieces with the sauce, then assemble in serving bowls with the sticky rice, cabbage, radishes, spring onions, sesame seeds and plenty of coriander leaves. Drizzle over more of the spicy sauce and serve the remainder alongside.