Crispy fried chicken thighs tossed in a fragrant chili crisp sauce with garlic and ginger, served over rice.
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| prepPat chicken dry with paper towels | |||||
| 3 tablespoons chili crisp | Whisk chili crisp sauce, set aside | Simmer chili crisp sauce 1–2 min | Toss chicken in sauce, heat through 1 min | Serve over rice, top with garnish | |
| 2 tablespoons soy sauce | |||||
| 1 tablespoon rice vinegar | |||||
| 1 tablespoon honey | |||||
| 1 teaspoon sesame oil | |||||
| 680 g boneless skinless chicken thighs, cut into bite-size pieces | Coat chicken with cornstarch & spices | Fry chicken 2–3 min per side until golden | |||
| 3 tablespoons cornstarch | |||||
| ½ teaspoon salt | |||||
| ½ teaspoon black pepper | |||||
| ½ teaspoon garlic powder | |||||
| 3 cloves garlic, minced | Cook garlic & ginger 30 sec until fragrant | ||||
| 1 teaspoon fresh ginger, minced | |||||
| Sliced green onions, toasted sesame seeds, extra chili crisp for finishing | |||||
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