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Wok Roasted Chili Chicken

Ching He Huang's wok recipe for chicken thighs with chili bean sauce and Chinese five spice.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Chinese
Servings 2

Ingredients
  

Chicken

  • 4 bone-in skin-on chicken thighs
  • 2 pinches sea salt
  • 2 pinches ground white pepper
  • 2 pinches Chinese five spice powder
  • 1 tbsp chili bean sauce
  • 2 tbsp rapeseed oil
  • 1 tsp cornflour
  • 2 tbsp Shaoxing rice wine
  • 1 tbsp low-sodium light soy sauce
  • 1 tsp golden syrup
  • 1 pinch of dried chilli flakes

Vegetables

  • 7 oz (200 g) long-stem broccoli sliced into 1 in (2.5 cm) pieces
  • 2 spring onions trimmed and sliced into 2.5 cm 1 in (2.5 cm) pieces
  • 1 tbsp rapeseed oil
  • 1 tbsp low-sodium light soy sauce
  • 1 handful cashew nuts

To Serve

  • 1 lime sliced in half
  • cooked jasmine rice

Instructions
 

  • Place the chicken thighs in a bowl, season with the salt, ground white pepper, Chinese five spice and the chili bean sauce. 
Rub the seasoning all over the chicken well and let it marinate 
for 5 to 10 minutes.
  • Heat a wok or pan to a medium-high heat. Add the rapeseed oil and give it a swirl. Dust the chicken pieces with the cornflour and, using tongs, lift into the wok or pan, skin-side down. Let it cook for 15 seconds, to settle and brown, then flip to the other side. Reduce the heat to medium and cook and sizzle for 10 to 12 minutes.
  • Season with the Shaoxing rice wine, then cook for another
1 minute, checking the chicken is cooked through. Finally season with the light soy sauce, then remove from the pan and set aside.
  • Add the broccoli and spring onion to the wok with the rapeseed oil, season with light soy sauce, then toss in the cashew nuts. Cook in the chicken juices and oil for 1 to 2 minutes until the veggies are tender and the nuts are toasted.
  • Brush the golden syrup over the chicken and sprinkle over the dried chili flakes.
  • Serve 2 chicken thighs alongside the broccoli, spring onions and cashew nuts, with the lime halves and jasmine rice on the side. Carve the remaining 2 chicken thighs, reserving the bones, and store in an airtight container in the refrigerator for Roast Chili Chicken Fried Rice.