Chinese Crispy Chicken

Charmaine Lu -

  • 6 chicken thighs, skin on, bone removed
  • Thumb-sized piece of ginger, grated
  • 3 crushed garlic cloves
  • ½ diced red chilli
  • 2 tbsp soy sauce
  • 3 tbsp mirin
  • 1 tbsp rice wine vinegar
  • Cooked rice, to serve
  • Season the chicken thighs and fry in a splash of oil, skin-side down for 10-15 mins or until the skin is very crisp and the meat is starting to cook through. Add the garlic, chilli and ginger and cook for 1 minute.
  • Add the soy sauce, vinegar, mirin and 50ml of cold water to a jug and whisk well. Turn over the chicken thighs and pour in the sauce, then reduce the heat and simmer for 10 mins or until the chicken is cooked through and the sauce is thickened and glossy. Serve immediately with rice and your choice of Asian greens.
1 hr
3 serving