Method

  1. Bring a large saucepan of water to the boil and cook the jasmine rice according to the packet instructions.

  2. Pat the chicken thighs dry using a kitchen towel, season with salt and pepper, then coat in the cornflour.

  3. Heat the oil in a large pan and cook the chicken thighs, over a medium heat, for 5-10 minutes on each side until cooked through and golden and crispy on the outside. Remove the chicken thighs from the pan and set aside.

  4. Reduce the heat to low under the large pan and sauté the garlic and ginger for 2-4 minutes, stirring constantly, until they just begin to turn a darker colour. Add the soy sauce, rice wine vinegar and sweet chilli sauce, along with the water. Bring the sauce to a low simmer and cook for 2 minutes. Add the chicken thighs back to the pan and continue to cook for 2-3 minutes, tossing continuously until coated in the sauce.

  5. Arrange the chicken thighs on the jasmine rice, spooning remaining sauce over the chicken. Serve with pak choi, cucumbers and soft-boiled egg.