Sticky Gochujang Chicken Thighs

Ingredients

• 18 1/4 oz (520 g) chicken thighs
• 2 tbsp (36 g) gochujang
• 1 tbsp (21 g) date syrup
• 2 tbsp (30 ml) rice vinegar
• 4 cups (300 g) shredded cabbage
• 6 cups (400 g) broccoli
• 1 1/2 cups (300 g) cooked brown rice
• 2 tbsp (30 ml) toasted sesame oil
• 1 tbsp (9 g) sesame seeds
• 4 scallions (60 g)

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Method

1. Heat the oven to 425°F (220°C). Cut the thighs into 3 cm pieces, rub with half the sesame oil and roast on a half sheet pan 13 minutes, until the edges colour.
2. Mix the gochujang, date syrup and half the vinegar, brush it on and roast 10 minutes more, until the glaze is sticky and darkened.
3. Shred the cabbage as thin as your knife allows and toss it with the rest of the vinegar and sesame oil.
4. Roast the broccoli alongside the chicken for the last 10 minutes, until it chars at the tips. Serve on the rice with the slaw, the broccoli, toasted sesame seeds and scallion.