Korean Sticky Rice Bowl with Oven-Crisped Chicken, Sweet-Spicy Gochujang Sauce & Radish Pickles

Method

For the Sticky Rice:

Rinse rice until water runs mostly clear.
Cook with slightly less water than standard for a firm, glossy mound.
Cover and keep warm.

For the Oven-Crisped Chicken:

Heat oven to 220°C / 430°F (fan 200°C).
Place a wire rack over a baking tray and lightly oil the rack.
Cut chicken into large chunks. Season well with salt, pepper, garlic, and ginger.
Whisk egg with milk in a bowl.
In another bowl, mix flour, cornstarch, and baking powder.
Dip chicken lightly in egg, then gently coat in flour (don’t pack it on).
Place chicken on the wire rack with space between pieces.
Lightly spray or brush tops with oil.
Bake 20–25 minutes, turning once halfway, until golden and crisp.
Optional: finish under grill for 2–3 minutes for extra colour.

For the Sweet-Spicy Korean Sauce:

Combine all ingredients in a saucepan.
Simmer over medium-low heat 5–7 minutes, stirring, until thick, glossy, and deep red.
Finish with sesame oil if using.

For the Mooli & Korean Radish Pickles:

Mix vinegar, sugar, and salt until dissolved.
Add radish slices and toss well.
Leave to marinade for 20–30 minutes (or refrigerate up to 3 days).
Drain before serving.

Vegetables:

Sauté mushrooms until golden and finish with a splash of soy sauce + ½ tsp sesame oil.
Blanch the greens briefly in salted water and drain well.

To Serve

Toss hot chicken gently in sauce just before serving (or spoon over for max crunch).
Spoon sticky rice into the center of the bowl.
Place the sauced chicken to one side.
Arrange mushrooms, broccolini, cucumber, and mooli + Korean radish pickles around the rice.
Drizzle extra sauce over chicken and rice.
Optional finish: sesame seeds or chili flakes.