Gochujang Chicken Rice Bowl

• 350g chicken thighs, boneless skinless
• 160g jasmine rice
• 2 large eggs
• 100g baby spinach
• 2 tbsp gochujang paste
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 garlic cloves, grated
• 1 tsp sesame oil
• 1 tsp sesame seeds
• 2 spring onions, sliced

1. 1

   Cook the rice: rinse until clear, add to a pan with 320ml water and a pinch of salt. Bring to a boil, cover, lowest heat for 12 min, then steam off heat for 5 min.

2. 2

   Mix the gochujang, soy sauce, honey, rice vinegar, grated garlic, and sesame oil in a bowl. Add the chicken thighs and toss well to coat all over.

3. 3

   Heat a non-stick pan over medium-high heat with a little oil. Cook the chicken thighs smooth-side down for 6–7 min until deeply golden and the marinade has caramelised. Flip and cook another 5–6 min until cooked through. The sauce will thicken and go sticky — watch the heat so it doesn't burn.

4. 4

   Rest the chicken 2 min, then slice into thick strips. While it rests, wilt the spinach in the same pan with any residual sauce for 30 seconds.

5. 5

   Fry the eggs in a separate small pan with a little oil — sunny side up, 2–3 min, until the whites are set but the yolk is still runny.

6. 6

   Divide rice between bowls. Add the spinach, then the sliced chicken with any pan juices. Top each bowl with a fried egg, spring onion, and sesame seeds.