Crispy Chinese chicken
- Preparation and cooking time
- Total time
- Easy
- Serves 3
Ingredients
- 6 skin-on chicken thighs, bones removed
- a large thumb-sized piece ginger, grated
- 3 cloves garlic, crushed
- ½ red chilli, finely diced
- 2 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp rice wine vinegar
- to serve cooked rice
- steamed, to serve pak choy and long-stemmed broccoli
Method
- STEP 1
Season the chicken thighs and leave at room temperature for 20 minutes. Heat a frying pan and add the chicken skin-side down.
- STEP 2
Cook for 10-15 minutes until the skin is very crisp, and the chicken is starting to cook all the way through. Add the ginger, garlic and chilli, and cook for 1 minute.
- STEP 3
Whisk together the soy sauce, mirin, vinegar, and 50ml of water. Flip the chicken thighs and pour in the sauce. Lower the heat and simmer gently for 5 -10 minutes, until the chicken is cooked through and the sauce has reduced slightly.
- STEP 4
Serve the chicken and sauce with rice and the steamed pak choy and long-stemmed broccoli.
