Salt and chilli chicken rice bowl recipe
 An easy midweek rice bowl with tasty, tender chicken pieces, quick-pickled cucumber and fluffy rice. ½ tsp sea salt flakes½ tsp caster sugar½ tsp rice vinegar½ cucumber, halved and sliced into semi-circles or cut into chunks1 tsp sesame seeds, black or white, toasted ½ tsp sea salt flakes ½ tsp caster sugar ½ tsp rice vinegar ½ cucumber, halved and sliced into semi-circles or cut into chunks 1 tsp sesame seeds, black or white, toasted 120g/4¼oz jasmine rice 120g/4¼oz jasmine rice 1 free-range egg white4 chicken thighs, boneless, skin removed, cut into roughly 3cm/1¼in bite-sized chunks3 tbsp cornflourolive oil½ tsp dried red chilli flakes½ tsp Chinese five-spice powder½ tsp sea salt flakes 1 red pepper, seeds removed, cut into small chunks1 red onion, cut into small chunks4 garlic cloves, finely chopped1 tbsp dark soy sauce1 tbsp Shaoxing rice wine (or dry sherry) 1 free-range egg white 4 chicken thighs, boneless, skin removed, cut into roughly 3cm/1¼in bite-sized chunks 3 tbsp cornflour olive oil ½ tsp dried red chilli flakes ½ tsp Chinese five-spice powder ½ tsp sea salt flakes 1 red pepper, seeds removed, cut into small chunks 1 red onion, cut into small chunks 4 garlic cloves, finely chopped 1 tbsp dark soy sauce 1 tbsp Shaoxing rice wine (or dry sherry) Method To make the quick pickled cucumber, in a small bowl whisk together the salt, sugar and vinegar, then stir in the cucumber pieces. Stir occasionally while you continue with the recipe.To make the rice, cook the jasmine rice as per the packet instructions. Meanwhile, to make the salt and chilli chicken, whisk the egg white in the bottom of a large bowl for a couple of minutes until very light and frothy. Dip the chicken pieces in the egg white to coat, then dredge in the cornflour, one piece at a time, to lightly coat the chicken.Heat just enough oil in a large non-stick frying pan to coat the bottom, then add the chicken and cook for 2–3 minutes on each side until cooked through, golden and crispy. You will need to work in batches. Transfer to a plate lined with kitchen paper to drain off excess oil.Drain any excess oil from the pan and wipe away any debris from the bottom. Add an extra half tablespoon of oil and return the cooked chicken along with the dried red chilli flakes, Chinese five-spice powder and sea salt. Toss to coat.Add the pepper, onion and garlic, constantly tossing the pan so they soften without burning. Once they’ve softened enough to not be raw, but still have some bite, stir in the soy sauce and Shaoxing. Cook for a further minute then remove from the heat.Serve with the jasmine rice and the drained quick pickled cucumber. Top with the toasted sesame seeds just before serving. To make the quick pickled cucumber, in a small bowl whisk together the salt, sugar and vinegar, then stir in the cucumber pieces. Stir occasionally while you continue with the recipe. To make the quick pickled cucumber, in a small bowl whisk together the salt, sugar and vinegar, then stir in the cucumber pieces. Stir occasionally while you continue with the recipe. To make the rice, cook the jasmine rice as per the packet instructions. To make the rice, cook the jasmine rice as per the packet instructions. Meanwhile, to make the salt and chilli chicken, whisk the egg white in the bottom of a large bowl for a couple of minutes until very light and frothy. Dip the chicken pieces in the egg white to coat, then dredge in the cornflour, one piece at a time, to lightly coat the chicken. Meanwhile, to make the salt and chilli chicken, whisk the egg white in the bottom of a large bowl for a couple of minutes until very light and frothy. Dip the chicken pieces in the egg white to coat, then dredge in the cornflour, one piece at a time, to lightly coat the chicken. Heat just enough oil in a large non-stick frying pan to coat the bottom, then add the chicken and cook for 2–3 minutes on each side until cooked through, golden and crispy. You will need to work in batches. Transfer to a plate lined with kitchen paper to drain off excess oil. Heat just enough oil in a large non-stick frying pan to coat the bottom, then add the chicken and cook for 2–3 minutes on each side until cooked through, golden and crispy. You will need to work in batches. Transfer to a plate lined with kitchen paper to drain off excess oil. Drain any excess oil from the pan and wipe away any debris from the bottom. Add an extra half tablespoon of oil and return the cooked chicken along with the dried red chilli flakes, Chinese five-spice powder and sea salt. Toss to coat. Drain any excess oil from the pan and wipe away any debris from the bottom. Add an extra half tablespoon of oil and return the cooked chicken along with the dried red chilli flakes, Chinese five-spice powder and sea salt. Toss to coat. Add the pepper, onion and garlic, constantly tossing the pan so they soften without burning. Once they’ve softened enough to not be raw, but still have some bite, stir in the soy sauce and Shaoxing. Cook for a further minute then remove from the heat. Add the pepper, onion and garlic, constantly tossing the pan so they soften without burning. Once they’ve softened enough to not be raw, but still have some bite, stir in the soy sauce and Shaoxing. Cook for a further minute then remove from the heat. Serve with the jasmine rice and the drained quick pickled cucumber. Top with the toasted sesame seeds just before serving. Serve with the jasmine rice and the drained quick pickled cucumber. Top with the toasted sesame seeds just before serving.