• Place a pot over medium-high heat.
• Stir in the rice and 300ml cold water (double for 4p). Bring to the boil. 
• Once boiling, lower heat to medium, cover with the lid and cook for 12 mins.
• Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam). 
• Once ready, add ¼ tsp salt, 1 tsp sugar (double both for 4p) and half the apple cider vinegar. Mix well to combine.

• Meanwhile, roughly chop the mushrooms. 
• Trim and thinly slice the scallion.
• Deseed the chilli and finely chop.
• Place a large pan over medium-high heat with a drizzle of oil.
• Fry the mushrooms with the white of the scallion for 5-6 mins. Stir in the ketjap manis. Remove from the pan and cover to keep warm (give the pan a wipe, you'll be using it later).

• Meanwhile, trim and halve the cucumber lengthways. Scoop out the seeds. Chop widthways into small pieces. 
• In a bowl, mix remaining vinegar, ¼ tsp salt and 1 tsp sugar (double both for 4p).
• Add cucumber and set aside. Toss occasionally.
• Mix aioli with sweet chilli sauce.
• Add gochujang to aioli a little at a time, tasting as you go—it's spicy!

TIP: If you don't like spice simply leave out the gochujang. It will still taste delicious without!

• In a bowl, carefully beat one egg (double for 4p). Season with salt and pepper.
• To another bowl, add breadcrumbs and season with salt and pepper.
• Toss the chicken first in the egg and then in the breadcrumbs. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don't worry! This is normal due to packaging used to keep it fresh!

• Return the pan to high heat with enough oil to completely coat the bottom. 
• Once the oil is hot, carefully add the crumbed chicken to the pan.
• Fry until golden, 5-8 mins. Turn every 2-3 mins and adjust the heat if needed. IMPORTANT: Chicken is cooked when no longer pink in the middle.

TIP: You want the oil to be hot so the chicken fries properly. Heat for 2-3 mins before adding the chicken.

• Fluff up the rice with a fork and divide between bowls.
• Serve the cucumber, fried mushrooms and crispy chicken on top.
• Drizzle over the aioli.
• Garnish with a scattering of green scallion and as much chopped chilli as you like (use less if cooking for kids or if you don't like spice).