Simon Rimmer served up tasty chilli chicken thighs with honey and Korean gochujang paste on Sunday Brunch.
The ingredients are: 12 x skinless, boneless chicken thighs, cut into chunks, 50g of honey, 75ml of light soy, 50g of gochujang paste, 1 teaspoon of garlic powder, 25mm piece of ginger, grated, 1 tablespoon of sesame oil and 1 tablespoon of cornflour, mixed with 50ml water.
Garnish with sesame seeds, spring onions and chilli.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes