Soy honey sesame chicken

Preheat the oven to 200ºC, gas mark 6. Combine the soy sauce, honey, sesame oil and gochujang paste in a small saucepan and bring to the boil. Allow the sauce to bubble for 5 minutes, or until glossy and thick, then stir in the sesame seeds and remove from the heat.

Chop the chicken into 3cm bitesized chunks and put into a small roasting tin (about 26x22cm). Pour over the honey sauce, then toss until the chicken is well coated. Bake for 25-30 minutes, turning halfway for an even colouring, ensuring the chicken is thoroughly cooked with no pink meat and the juices run clear.

While the chicken is cooking, cook the rice according to pack instructions. Remove the chicken from the oven and allow to stand for a few minutes for the sauce to thicken. Serve with the rice, sprinkled with the salad onions.