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Crispy Asian Pepper Chicken

Crispy Asian Pepper Chicken

4.5rating out of 5

(7267 reviews from our customers)

Prep Time

30 min



Coating chicken in cornflour creates a crispy light skin and adds a peppery kick. As the chicken bakes, you'll prep your veg, lemongrass rice and hoisin sauce for a delicious Asian-inspired supper!

Prep Time

30 min



What is Gousto all about?

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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!

For 2 people (double for 4)
2 shallots
1 red chilli
2 garlic cloves
1 fresh lemongrass
British Chicken thigh fillets x4 2
4 British chicken thigh fillets
80g sugar snap peas
1 honey pot (25g)
130g basmati rice
1 hoisin sauce sachet (40g) †
1 rice vinegar sachet (15ml)
1 toasted sesame seed sachet (5g) †
3g cornflour
You Will Need
Pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 red chilli
  • 1 garlic clove
  • 1 fresh lemongrass
  • 320g British chicken thighs
  • 80g sugar snap peas
  • 1 pot of honey (25g)
  • 130g basmati rice
  • 1 hoisin sauce sachet (40g)<span class="strong">†</span>
  • 1 rice vinegar sachet (15ml)
  • 1 toasted sesame seed sachet (5g)<span class="strong">†</span>
  • 3g cornflour
Typical Values per 100g per serving
Energy 759 kJ
180 kcal
2542 kJ
601 kcal
of which saturates
4.5 g
1.1 g
15.2 g
3.7 g
of which sugars
22.6 g
5.7 g
75.8 g
19.3 g
Fibre 0.3 g 1 g
Protein 12.2 g 40.8 g
Salt 0.19 g 0.63 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
1 shallot
1 red chilli
red chilli
1 garlic clove
1 fresh lemongrass
fresh lemongrass
320g British chicken thighs
chicken thigh meat (100%)
80g sugar snap peas
sugar snap peas
1 pot of honey (25g)
blossom honey
130g basmati rice
basmati rice (100%)
1 hoisin sauce sachet (40g)
water, sugar, white miso paste (soya), cornflour, garlic puree, caramelised sugar syrup, 5 spice, rice vinegar, chilli puree, yeast extract , salt, citric acid
1 rice vinegar sachet (15ml)
rice vinegar, salt
1 toasted sesame seed sachet (5g)
whole hulled sesame seeds (100%), . Produced in a factory that handles nuts, soya, mustard, celery and fish.
3g cornflour
maize starch (100%)
  • Allergens highlighted by † (soya, 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 layers (keep them for later!) and chop the softer inner core[s] finely

2 Crispy Asian Pepper Chicken

Add the basmati rice, 300ml [600ml] cold water and the outer lemongrass layers 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

While the rice is cooking, pat the chicken thigh fillets dry with kitchen paper and slice them into strips

Add the chicken strips to a bowl with the cornflour and 1-2 tsp pepper (freshly ground 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 a generous drizzle of vegetable oil (with enough to coat the base of the pan) over a medium-high heat

Once hot, add the pepper chicken and cook for 5-7 min or until crispy and golden and cooked through (no pink meat!)

Transfer the cooked chicken to kitchen paper, season with salt and set aside until serving - this is your crispy pepper chicken

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 inner stem[s], 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 and reserve 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 reserved pan over a medium heat

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


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

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


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