Serves 1
Directions
- 1Thinly slice the cucumber using a mandoline slicer.
- 2Add rice wine vinegar to the sliced cucumbers.
- 3Pat dry the chicken thighs with a paper towel.
- 4Season the chicken thighs with salt and pepper.
- 5Coat the chicken thighs in cornflour.
- 6Finely chop the garlic.
- 7Finely chop the ginger.
- 8Add oil to a pan and place the cornflour-coated chicken thighs in it.
- 9Fry the chicken thighs until golden and crispy.
- 10Remove the chicken thighs from the pan and set aside.
- 11Melt butter in the same pan.
- 12Sauté the chopped garlic and ginger in the butter.
- 13Add soy sauce to the pan.
- 14Add sweet chilli sauce to the pan.
- 15Mix the sauce ingredients.
- 16Toss the cooked chicken thighs in the sauce until they are sticky and jammy.
- 17Serve the chicken thighs on a bed of rice.
- 18Add pak choi to the bowl.
- 19Add a soft-boiled egg to the bowl.
- 20Add pickled cucumbers to the bowl.
- 21Drizzle sriracha over the bowl.
Ingredients
- 1 cucumber
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 1 tsp granulated sugar
- 400 g boneless, skinless chicken thighs
- to taste salt and pepper seasoning
- 2 tbsp cornflour
- 3 cloves garlic
- 15 g ginger
- 1 tbsp groundnut oil
- 1 tbsp unsalted butter
- 2 tbsp mirin
- 2 tbsp sweet chilli sauce
- 250 g cooked jasmine rice
- 1 steamed pak choi
- 1 soft-boiled egg
Equipment
mandoline slicerbowlbaking traypantongsknifechopping boardspoonfork
Tips
- Coating chicken thighs in cornflour adds a nice crispy exterior.
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