Serves 1
Directions
- 1Pickle your cucumbers.
- 2Coat your chicken thighs in cornflour to add a nice crispy exterior.
- 3When the chicken thighs are golden and crunchy, melt some butter.
- 4Sauté your garlic and ginger.
- 5Add the rest of the sauce ingredients.
- 6Toss your chicken thighs in with that sauce until they're sticky and jammy and beautiful.
- 7Serve it with your rice, pak choi, pickled cucumbers and soft boiled egg.
Ingredients
- 1 cucumber, thinly sliced
- 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, finely chopped
- 15 g ginger, finely chopped
- 1 tbsp groundnut oil
- 1 tbsp unsalted butter
- 2 tbsp mirin
- 2 tbsp sweet chilli sauce
- 250 g cooked jasmine rice, split between to portions
- 1 steamed pak choi, cut in half
- 1 soft boiled egg, cut in half
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