Crispy Asian Pepper Chicken

Crispy Asian Pepper Chicken

4.50rating out of 5

(4098 reviews from our customers)

Prep Time

30 min



Use within

3-4 days

Dusting your chicken in cornflour allows you to create a light crispy skin, seasoned with a peppery kick. Plated up with sugar snap peas, fluffy lemongrass-scented rice and a sticky hoisin sauce, this is a one-way ticket to flavourville!

Prep Time

30 min



Use within

3-4 days

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
British Chicken thigh fillets x4 2
4 British chicken thigh fillets
150g fragrant basmati rice
1 tbsp cornflour
2 garlic cloves
2 tbsp hoisin sauce †
1 honey pot (25g)
1 lemongrass stem
1 red chilli
1 tbsp rice vinegar
10g toasted sesame seeds †
2 shallots
80g sugar snap peas
You Will Need
Pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 320g British chicken thighs
  • 130g basmati rice
  • 1 tbsp cornflour
  • 1 garlic clove
  • 2 tbsp hoisin sauce<span class="strong">†</span>
  • 25g honey
  • 1 fresh lemongrass
  • 1 red chilli
  • 1 tbsp rice vinegar
  • 10g toasted sesame seeds<span class="strong">†</span>
  • 1 shallot
  • 80g sugar snap peas
Typical Values per 100g per serving
Energy 846 kJ
200 kcal
2885 kJ
684 kcal
of which saturates
5.1 g
1.3 g
17.5 g
4.4 g
of which sugars
24.7 g
5.6 g
84.2 g
19.1 g
Fibre 0.4 g 1.3 g
Protein 14.9 g 51 g
Salt 0.14 g 0.48 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
320g British chicken thighs
130g basmati rice
Basmati rice
1 tbsp cornflour
maize starch (100%).
1 garlic clove
2 tbsp hoisin sauce
water, sugar, SOYBEAN paste (8%) [water, SOYA beans, rice, salt], garlic puree (3.5%), modified maize starch, colour (plain caramel), white rice vinegar (1%), spice blend (1%) [fennel, black pepper, cinnamon, cloves, cumin, star anise], red chilli paste [red chilli peppers, salt,acidity regulator(acetic acid)], yeast extract paste [yeast extract,salt], salt, acidity regulator (citric acid).
25g honey
blossom honey
1 fresh lemongrass
1 red chilli
1 tbsp rice vinegar
rice, salt, water
10g toasted sesame seeds
1 shallot
80g sugar snap peas
  • Allergens highlighted by † (soybeans, sesame)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Crispy Asian Pepper Chicken

Boil a kettle

Bash the lemongrass with a rolling pin and cut the stem[s] down the middle lengthways

Remove the tough outer leaves (keep them for later!) and chop the softer inner stem[s] finely

2 Crispy Asian Pepper Chicken

Add the basmati rice, 350ml [700ml] water and the outer lemongrass leaves to a pot and bring it to a boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving 

3 Crispy Asian Pepper Chicken

Meanwhile, pat the chicken thigh fillets dry with kitchen paper

Slice them into strips

Add the strips to a bowl with the cornflour and 1-2 tsp pepper (freshly ground black is best), then toss to coat them evenly – this is your pepper chicken

4 Crispy Asian Pepper Chicken

Heat a large, wide-based pan (preferably non-stick) with 1-3 tbsp vegetable oil over a medium heat

Once hot, add the pepper chicken and cook for 5-7 min or until crispy and golden

Transfer the cooked chicken to kitchen paper, season with salt and set aside until serving

Wipe the pan clean and reserve it for later!

5 Crispy Asian Pepper Chicken

Cut the red chilli[es] in half lengthways, de-seed (scrape the seeds out with a teaspoon) and chop finely

Peel and finely chop (or grate) the garlic

Peel and slice the shallots finely

6 Crispy Asian Pepper Chicken

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Add the chopped lemongrass innards, garlic, shallot and chilli (can't handle the heat? Go easy!) and cook for 2-4 min or until starting to crisp, then add the sugar snaps and cook for a further 2-3 min 

Transfer the sugar snap peas to serving plates, reserving the pan for the next step

7 Crispy Asian Pepper Chicken

Combine the hoisin sauce, rice vinegar and honey in a bowl

Add the hoisin mixture to the pan over a medium heat

Cook for 1-2 min or until sticky – this is your sticky hoisin sauce 


Share Your Creations

Get social and share your best culinary Gousto creations on:

Serve the crispy pepper chicken with the sugar snap peas and rice to the side

Drizzle the sticky hoisin sauce over and sprinkle with the toasted sesame seeds


Share this recipe