Garlic Ginger Chicken Rice Bowl

10 mins
Serves 1
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Directions

  1. 1Pickle the cucumber by thinly slicing it and adding rice wine vinegar.
  2. 2Pat the chicken thighs dry and season them with salt and pepper.
  3. 3Coat the chicken thighs in corn flour.
  4. 4Finely chop the garlic and ginger.
  5. 5Fry the chicken thighs in oil until golden and crunchy.
  6. 6Melt butter in the same pan and saute the garlic and ginger.
  7. 7Add soy sauce and sweet chilli sauce to the pan.
  8. 8Toss the cooked chicken thighs in the sauce until sticky and jammy.
  9. 9Serve the chicken thighs over rice, with pak choi, pickled cucumber, and a soft boiled egg.
  10. 10Garnish with cilantro and sweet chili sauce.

Ingredients

  • 1 cucumber
  • 2 tablespoons rice wine vinegar
  • 4 chicken thighs
  • 1 pinch salt
  • 1 pinch pepper
  • 1 cup corn flour
  • 4 cloves garlic
  • 1 thumb ginger
  • 1 tablespoon butter
  • 2 tablespoons soy sauce
  • 1 tablespoon sweet chilli sauce
  • 2 cups rice
  • 1 pak choi
  • 1 soft boiled egg
  • 1 handful cilantro

Equipment

knifecutting boardbowlfrying panspatulatongs