You'll coat chicken thighs in cornflour and fry until golden, then for extra flavour you'll toss in ginger, garlic and chilli before serving over a speedy egg fried rice – winner, winner chicken dinner!
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
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
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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