Sweet Chilli Chicken Bowl- just like takeaway For the cucumber salad: - 2 Lebanese cucumbers - 1 tbsp salt - 2 tbsp soy sauce - 1 tbsp rice wine vinegar - 1 tsp sesame oil - 1 garlic clove, grated - 2 tbsp chilli crisp - 1 tbsp sesame seeds For the chicken: - 2 chicken breasts, diced into bite-sized pieces - Pinch of MSG (optional) - 1 tsp sweet paprika - 1 tsp garlic powder - 1 tsp white pepper - Pinch of salt - 2 tbsp corn flour - Neutral oil, for shallow frying For the sweet chilli glaze: - 1 garlic clove, grated - 1 tsp grated ginger - 1 tbsp soy sauce - 1 Thai red chilli, finely diced (adjust to taste) - 1 tbsp honey To serve: - Steamed white rice - Kimchi - Soft-boiled eggs (6½ minutes in simmering water, then chilled and peeled. 1. Gently smash the cucumbers with the flat side of a knife, trim the ends, and cut into bite-sized chunks. Sprinkle with 1 tbsp salt, mix well, and let sit for 10 minutes to draw out moisture. Rinse the cucumbers thoroughly, drain, and pat dry with p...