Chicken thighs (or drumsticks) are perfect for this dish, but you could use wings, especially if you like eating with your fingers. The Korean-inspired sauce would go well with any meat or fish, as well as vegetable and noodle stir-fries. Look out for Korean chilli powder, if you can, and be sure to make the topping – you’ll be sprinkling it on everything! Serve these with a simple green salad or with my Herb & Pak Choi Salad, Vegetable Rice and Sesame Carrot & Courgette Noodles (all recipes in the book).