Hot Honey Poke Bowl

Rinse the rice under cold water until the water runs mostly clear. Cook in a rice cooker until it’s done, then fluff with a fork. 

While the rice cooks, toss the chicken breasts with the olive oil and 2 tablespoons of Hot Honey Garlic seasoning. Place in the air fryer at 190°C for 14–16 minutes, turning halfway, until cooked through and lightly caramelised at the edges. Rest for 5 minutes before slicing against the grain. 

Bring a small pan of water to the boil for the eggs. Lower them in and cook for 4-5 minutes for a soft to medium set yolk.

Transfer immediately to cold water, peel and halve. 

Steam or boil the tenderstem broccoli for 3–4 minutes in salty water until just tender but still bright green. Cook the edamame beans in boiling water for 3–4 minutes, then drain. 

For the quick pickled cucumber, stir together the apple cider vinegar, honey and sea salt until dissolved. Add the sliced cucumber and leave to pickle for at least 10 minutes while you assemble the rest of the bowl.  

To assemble, divide the rice between two bowls. Arrange the sliced Hot Honey Garlic chicken, broccoli, edamame, grated carrot, kimchi, radish and drained pickled cucumber over the top. Add the halved eggs and finish with a final sprinkle of Angus & Oink Hot Honey Garlic seasoning over the eggs and chicken for an extra hit of sweet heat. Serve straight away while the chicken is still warm.