Garlic Ginger Chicken Rice Bowl

Serves 1
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Directions

  1. 1Thinly slice the cucumber using a mandoline slicer.
  2. 2Add rice wine vinegar to the sliced cucumbers.
  3. 3Pat dry the chicken thighs with a paper towel.
  4. 4Season the chicken thighs with salt and pepper.
  5. 5Coat the chicken thighs in cornflour.
  6. 6Finely chop the garlic.
  7. 7Finely chop the ginger.
  8. 8Add oil to a pan and place the cornflour-coated chicken thighs in it.
  9. 9Fry the chicken thighs until golden and crispy.
  10. 10Remove the chicken thighs from the pan and set aside.
  11. 11Melt butter in the same pan.
  12. 12Sauté the chopped garlic and ginger in the butter.
  13. 13Add soy sauce to the pan.
  14. 14Add sweet chilli sauce to the pan.
  15. 15Mix the sauce ingredients.
  16. 16Toss the cooked chicken thighs in the sauce until they are sticky and jammy.
  17. 17Serve the chicken thighs on a bed of rice.
  18. 18Add pak choi to the bowl.
  19. 19Add a soft-boiled egg to the bowl.
  20. 20Add pickled cucumbers to the bowl.
  21. 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.