Sticky Chilli Crisp Chicken Thighs

• Chicken thigh(800 g)
• Jasmine Rice(300 g)
• Bok Choy(4)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Chili Crisp(3 tbsp)
• Soy sauce(3 tbsp)
• Honey(2 tbsp)
• Rice Vinegar(1 tbsp)
• Sesame oil(1 tbsp)
• Cornflour(1 tbsp)
• Rapeseed Oil(2 tbsp)
• Salt(1 tsp)
• Black pepper(1 tsp)
• Green Onions(3)
• Sesame seeds(2 tsp)optional

Method

1. 1

   Pat the {Chicken thigh} dry and season all over with {Salt} and {Black pepper}. Finely chop the {Garlic}, grate the {Ginger}, trim the {Bok Choy}, and thinly slice the {Scallions}.

   ~12 min

2. 2

   Rinse the {Jasmine Rice}. Add it to a saucepan with 600ml water, bring to a boil, cover, and cook on low for 12 minutes. Remove from the heat and rest, covered, for 5 minutes.

   ~12 min

3. 3

   While the rice cooks, whisk together the {Chilli Crisp}, {Soy sauce}, {Honey}, {Rice Vinegar}, {Sesame oil}, {Cornstarch}, half the {Garlic}, and the {Ginger} until smooth.

   ~3 min

4. 4

   Heat {Vegetable oil} in a large frying pan over medium-high heat. Add the {Chicken thigh} smooth-side down and cook for 6 minutes until golden underneath. Flip and cook for 5 minutes more until nearly cooked through.

   ~11 min

5. 5

   Pour in the sauce mixture around the {Chicken thigh}. Turn the thighs to coat and cook for 3 to 4 minutes, basting often, until the sauce turns glossy and sticky. The chicken should reach 74°C internally.

   ~4 min

6. 6

   Push the {Chicken thigh} to one side of the pan. Add the remaining {Garlic} and the {Bok Choy}, then cook for 2 minutes until bright green and just tender, turning them through the pan juices.

   ~2 min

7. 7

   Fluff the rice and divide it among plates. Top with the sticky {Chicken thigh}, spoon over any extra glaze, add the {Bok Choy}, and finish with {Scallions} and {Sesame seeds}.

   ~2 min