SWEET & SPICY CHICKEN WITH COCONUT RICE

Crispy seasoned chicken thigh pieces tossed with peppers and onions in a glossy garlic, honey and chilli sauce, served over fragrant coconut rice. Sweet, spicy, savoury and packed with flavour.

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Step 1

Rinse the rice until the water runs mostly clear.

Step 2

Add the rice, coconut milk, water and a pinch of salt to a saucepan. Bring to a gentle boil, then immediately reduce to the lowest heat and cover.

Step 3

Cook for around 12–15 minutes or according to your rice packet, until the liquid has absorbed. Turn the heat off and leave covered for another 5–10 minutes.

Step 4

Cut that thigh into bite-sized pieces. Season with paprika, garlic, onion, Cajun seasoning, pepper and salt.

Step 5

Massage everything into the chicken.

Step 6

Mix the flour and cornflour together, then coat each piece thoroughly. Shake off any excess.

Step 7

Heat a shallow layer of oil over medium-high heat. Add the chicken without overcrowding the pan and fry until deep golden, crunchy and completely cooked through, around 4–6 minutes depending on size, turning as needed. Transfer onto a wire rack or kitchen paper. don’t sauce it yet. We want to preserve that crunch.

Step 8

Add your bell pepper and red onion and stir-fry over high heat for 1–2 minutes. We want them slightly charred but still with some bite. Add the garlic for the final 30 seconds.

Step 9

Lower the heat slightly. Add honey, sweet chilli sauce, ketchup, brown sugar, soy sauce, lemon juice, chilli and 1 tablespoon of water. Let it bubble for 1–2 minutes until it turns thick, glossy and syrupy.

Step 10

Taste it. Too sweet → little more lemon. Not spicy enough → more chilli. Too thick → tiny splash of water.

Step 11

NOW add your crispy chicken. Toss quickly for around 30–45 seconds, just until every piece has that shiny sweet-and-spicy coating. Don’t leave it simmering in the sauce or we’ll lose the crispiness!

Step 12

Pack the coconut rice into a small bowl and flip it onto your plate for that neat dome. Spoon the crispy sweet & spicy chicken, peppers and onions alongside/partially over the rice. Finish with chilli flakes and spring onion/sesame seeds if you’ve got them.