For this takeaway classic, you'll coat chicken thighs in cornflour and fry until golden. Finish cooking it with ginger, garlic and chilli for extra flavour, and serve over speedy egg fried rice.
Prep Time
30 min
Cuisine
Chinese
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*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 red chilli
red chilli
1 British free-range egg
egg
1 garlic clove
garlic
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1 spring onion
spring onion
320g British chicken thighs
chicken thigh meat (100%)
1 tsp five-spice mix
Star anise, cinnamon, fennel seed, black pepper, clove
4 tbsp cornflour
maize starch (100%)
130g basmati rice
basmati rice (100%)
1 toasted sesame oil sachet (15ml)
sesame seed (100%). Produced in a factory that handles nuts, peanuts, soya, mustard, celery and fish.
Allergens highlighted by † (egg, sesame, gluten, soya)
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
Add the basmati rice and 250ml [500ml]cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is almost cooked with a slight bite
Once done, transfer the rice to a plate and spread it out flat to help it cool down
2
While the rice is cooking, slice the chicken thighs into strips
Add the cornflour to a bowl along with 1 tsp [2 tsp]sugar, 1 tsp [2 tsp]salt, 1/2 [all] of the five-spice mix and a generous grind of black pepper and mix it all together
Add the chicken strips to the bowl and give everything a good mix up until all the chicken is coated
3
Heat a large, wide-based pan (preferably non-stick) with a very large drizzle of vegetable oil over a medium-high heat
Once the pan is very hot, add the coated chicken strips and cook for 5-6 min on each side until golden and crispy and the chicken is cooked through (no pink meat!) - this is your crispy chicken
4
While the chicken is cooking, trim, then roughly chop the spring onions into batons
Peel and finely chop (or grate) the garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Finely slice the red chilli[es] into rounds
5
Once the chicken is crispy, add the spring onion batons, chilli rounds (can't handle the heat? Go easy!), garlic and ginger to the pan and cook for 2-3 min until fragrant
Once done, transfer everything to a plate (save the pan!) and set aside until serving – this is your salt & pepper chicken
6
Return the reserved pan to a medium-high heat with a drizzle of vegetable oil
Once hot, add the cooled rice, blanched peas, toasted sesame oil and soy sauce and cook for 2-3 min until everything is combined
7
Once combined, push the rice to one side of the pan and crack the egg[s] into the other side
Stir the egg[s] with a wooden spoon to break the yolk[s] and cook for 1-2 min until it resembles scrambled egg, then mix it all through the rice – this is your egg fried rice
8
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