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.