Simon Rimmer Korean spiced chicken with crispy rice cakes recipe on Eat the Week with Iceland

Simon Rimmer served up Korean spiced chicken with crispy rice cakes for the Shorts family on Eat the Week with Iceland.

The ingredients are: 1.5 kg boneless, skinless, chicken thighs (cut in half for a bite size piece).

For the sauce: 70ml soy sauce, 70g Korean chilli paste, 30ml rice vinegar, 30g honey, 15ml sesame oil, 2 cloves of garlic (grated), 1” piece of ginger (grated) and Oil to deep fry.

For the Batter: 190g cornflour, 90g plain flour, 300ml water and 10g salt.

For Rice Cakes: 400g cooked jasmine rice and 50g sesame seeds.

To garnish: sliced red chilli, coriander and lime.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.

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