Crispy Asian Chicken
Serves 1
Directions
- 1Prepare your rice using Hainanese chicken rice paste by adding rice, water and the Hainanese chicken rice paste to a pot.
- 2Prepare your rice using Hainanese chicken rice paste by adding rice, water and the Hainanese chicken rice paste to a pot.
- 3Prepare your rice using Hainanese chicken rice paste by adding rice, water and the Hainanese chicken rice paste to a pot.
- 4Stir the rice, water and Hainanese chicken rice paste until well combined.
- 5Stir the rice, water and Hainanese chicken rice paste until well combined.
- 6Stir the rice, water and Hainanese chicken rice paste until well combined.
- 7Cover the pot with a lid and cook the rice on the stove.
- 8Cover the pot with a lid and cook the rice on the stove.
- 9Cover the pot with a lid and cook the rice on the stove.
- 10Chop the Thai chilies and add them to a bowl.
- 11Chop the Thai chilies and add them to a bowl.
- 12Chop the Thai chilies and add them to a bowl.
- 13Add chili peppers, garlic, ginger, salt, sugar, rice wine vinegar and chicken broth to the bowl with the Thai chilies to create the first sauce.
- 14Add chili peppers, garlic, ginger, salt, sugar, rice wine vinegar and chicken broth to the bowl with the Thai chilies to create the first sauce.
- 15Add chili peppers, garlic, ginger, salt, sugar, rice wine vinegar and chicken broth to the bowl with the Thai chilies to create the first sauce.
- 16Chop the scallions and add them to a bowl with ginger, sesame oil and salt.
- 17Chop the scallions and add them to a bowl with ginger, sesame oil and salt.
- 18Chop the scallions and add them to a bowl with ginger, sesame oil and salt.
- 19Pour hot oil on top of the ginger and scallion mixture to create the second sauce.
- 20Pour hot oil on top of the ginger and scallion mixture to create the second sauce.
- 21Pour hot oil on top of the ginger and scallion mixture to create the second sauce.
- 22Generously salt both sides of the chicken thighs.
- 23Generously salt both sides of the chicken thighs.
- 24Generously salt both sides of the chicken thighs.
- 25Add a meat thermometer to the chicken thighs.
- 26Add a meat thermometer to the chicken thighs.
- 27Add a meat thermometer to the chicken thighs.
- 28Roast the chicken thighs at 450 degrees Fahrenheit in the oven.
- 29Roast the chicken thighs at 450 degrees Fahrenheit in the oven.
- 30Roast the chicken thighs at 450 degrees Fahrenheit in the oven.
- 31Remove the cooked chicken thighs from the oven.
- 32Remove the cooked chicken thighs from the oven.
- 33Remove the cooked chicken thighs from the oven.
- 34Slice the chicken thighs into smaller pieces.
- 35Slice the chicken thighs into smaller pieces.
- 36Slice the chicken thighs into smaller pieces.
- 37Plate the rice, chicken thighs and plain blanched bok choy.
- 38Plate the rice, chicken thighs and plain blanched bok choy.
- 39Plate the rice, chicken thighs and plain blanched bok choy.
- 40Drizzle the ginger scallion sauce on top of the chicken and rice.
- 41Drizzle the ginger scallion sauce on top of the chicken and rice.
- 42Drizzle the ginger scallion sauce on top of the chicken and rice.
Ingredients
- chicken rice paste
- chicken rice paste
- chicken rice paste
- rice
- rice
- rice
- water
- water
- water
- chicken broth
- chicken broth
- chicken broth
- spicy Thai chilies
- spicy Thai chilies
- spicy Thai chilies
- chili peppers
- chili peppers
- chili peppers
- garlic
- garlic
- garlic
- ginger
- ginger
- ginger
- salt
- salt
- salt
- sugar
- sugar
- sugar
- rice wine vinegar
- rice wine vinegar
- rice wine vinegar
- chicken broth
- chicken broth
- chicken broth
- ginger
- ginger
- ginger
- scallion
- scallion
- scallion
- sesame oil
- sesame oil
- sesame oil
- salt
- salt
- salt
- hot oil
- hot oil
- hot oil
- 4 chicken thighs
- 4 chicken thighs
- 4 chicken thighs
- salt
- salt
- salt
- bok choy
- bok choy
- bok choy
Equipment
knifecutting boardpotlidstovebowlscaleovenmeat thermometertongssheet panchopsticks
Tips
- High heat is the key to crispy skin.