Spicy Korean chicken with cucumber salad

See if you can stand the heat with this flavoursome Korean chicken with a spicy twist. It's served with cooling cucumber salad to calm the palate.

• 3 green onions, roughly chopped plus 1, thinly sliced, for salad
• 2 garlic cloves, roughly chopped
• 2 tablespoons soy sauce
• 1/3 cup Korean hot pepper paste (see notes)
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 1 tablespoons sesame oil
• 2 tablespoons rice wine vinegar
• 500g Lilydale Free Range Chicken tenderloins
• 2 Lebanese cucumber, thinly sliced
• 1 long red chilli, deseeded, finely chopped
• 1 green onion, thinly sliced
• 1/4 cup coriander leaves, roughly chopped
• 1 teaspoon caster sugar
• Brown rice, to serve
• Butter lettuce leaves, to serve
• Green onions, thinly sliced, to serve
• 1 tablespoon sesame seeds, toasted, to serve

1. Step 1

   For the marinade, place the onions, garlic, soy, hot pepper paste, sugar, honey, oil and half the rice wine vinegar in a small food processor. Blend until combined. Season. Reserve 2 Tblsp marinade, to serve. Place the chicken in a large snaplock bag and pour over remaining marinade. Toss to coat and refrigerate for 20 minutes.

2. Step 2

   Meanwhile, place the cucumber, chilli, green onions and coriander in a medium bowl. Combine remaining rice wine vinegar with sugar and drizzle over vegetables, Toss to coat and set aside.

3. Step 3

   Remove chicken from marinade. Heat a lightly oiled char-grill pan over medium heat and cook chicken for 6 to 8 minutes, turning regularly, or until cooked through.

4. Step 4

   Serve chicken with cucumber salad, brown rice, lettuce and reserved marinade. Sprinkle chicken with sesame seeds and extra green onion, if desired.

Korean hot pepper paste (gochujang) is available at Asian grocers or substitute with 2 tablespoons chilli paste.