Ingredients 4-6 chicken thighs 2 tbsp cornflour Juice and zest of 2 oranges 2 tbsp fresh ginger, finely sliced 3 garlic cloves 2 tbsp maple syrup 2 tbsp rice vinegar 3 tbsp shaoxing rice wine 2 tbsp light soy sauce 2 tbsp sichuan chilli crisp Veg of your choice Rice to serve Get your chicken thighs into a hot pan with a spray of oil and a pinch of salt to season. Leave them to cook over a medium heat until the edges start cooking through. Don’t be tempted to move them until they’re ready! Turn thighs over, they should be crisp and golden. Leave to cook though for a further 6-8 minutes. Combine cornflour, orange juice, rice vinegar, shaoxing, soy sauce and maple syrup in a bowl or jug. Add ginger, garlic and whatever veg you’re using to an oiled pan, warm over a medium heat until fragrant. Pour orange juice mixture over the ginger and garlic and stir. Add orange zest. You may need a little water to loosen the sauce as the heat behinds to thicken it. Add sichuan chilli crisp to the pan! Give it all a good stir. Slice up your chicken thighs and layer them over boiled or fried rice, drizzle sichuan orange sauce over the top. Garnish with extra sichuan chilli crisp if you can handle the heat!
