Crispy Chinese chicken
- Preparation and cooking time
- Total time
- Easy
- Serves 3
Skip to ingredients
- 6 skin-on chicken thighsbones removed
- a large thumb-sized piece gingergrated
- 3 cloves garliccrushed
- ½ red chillifinely 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
Nutrition: per serving
- kcal405
- fat24.5g
- saturates6.6g
- carbs13g
- sugars2g
- fibre0.3g
- protein33g
- salt1.6g
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.
