1. In a large mixing bowl, add the chicken pieces, soy sauce, two teaspoons of garlic & ginger paste, bicarbonate of soda, and two teaspoons of the Thompson’s Garden Sesame Oil. Mix well to combine, cover with plastic wrap and marinade in the fridge for 15 minutes, or overnight if prepping ahead.

2. Add the eggs to the bowl of chicken and mix until combined. Prepare a dredging station by adding the cornflour to a large plate or tray.

3. Add about three cups of vegetable oil to a deep, wide frying pan over medium heat. In two separate batches, add the chicken to the cornflour and coat well. Fry for 2-3 minutes until golden brown and drain on a plate lined with paper towel. Set the fried chicken aside while making the sauce.

4. In a separate, large frying pan, on medium-high heat, add two tablespoons of oil and the remaining two teaspoons of garlic & ginger paste, and sauté for a few seconds until fragrant. Add the Sempio Vegan Gochujang Hot Pepper Paste, tomato sauce, honey, vinegar, ⅓ cup water and the remaining two teaspoons of sesame oil. Mix and simmer the sauce for 2-3 minutes on high heat until thickened slightly.

5. Add the fried chicken to the pan of sauce and mix until each chicken piece is well coated. Garnish with toasted sesame seeds, chilli flakes and sliced spring onion.

6. Serve with rice balls made with FN Banaba Protein Hyeomi Konjak Rice and ENJOY! *Chef’s Tip: Follow the instant rice package instructions to create homemade Korean rice balls!