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Clare Smyth's charred chilli chicken
Serves 4 Starters and mains
Ingredients
- 8 skinless, boneless chicken thighs, diced
- 300g jasmine rice
- 250ml vegetable oil
- 4 red chillies, halved lengthways
- 80g fresh ginger, peeled and finely diced
- 80ml good-quality chicken stock
- 240ml light soy sauce
- 4 spring onions, sliced
- 40g coriander, leaves and stems chopped
- 120g peanuts, toasted and chopped
For the marinade
- 350ml light soy sauce
- 350ml rice wine vinegar
- 60g cornflour
Method
To make the marinade, mix the ingredients together in a bowl. Add the diced chicken, turn to coat and set aside in the fridge to marinate for 1 hour.
Place the jasmine rice in a pan with 600ml water and cook according to the packet instructions. Once the rice is cooked, drain, if necessary, cover and keep warm.
Heat the oil in a large, deep frying pan or a wok over a medium– high heat. Add the chillies and cook until they start to blacken. Remove using a slotted spoon and set aside.
Remove the chicken from the marinade. Add the pieces to the hot oil and fry until golden. Add the ginger and cook for 2 minutes, then add the stock, soy sauce and rice wine vinegar. Bring the liquid to the boil and cook for a further 2 minutes, until the chicken is cooked through.
Transfer the chicken to a big bowl. Top with the spring onions, coriander, nuts and finally the charred chillies. Serve with the jasmine rice alongside.
This recipe featured in the May/June 2021 issue of Food and Travel. To subscribe, click here.
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