Salt your chicken, set aside
Toast your rice with the sesame oil and set aside to cool
Whilst the rice is cooling, cook the chicken thighs skin side down until it is golden and crispy
Flip the chicken over and cook for a good heat, set it over a medium heat
About 10 mins (depending on your hob) when you update water it should bleed
Once it releases from the pan, move it about a bit so that it doesn't stay on the same spot
Keep cooking until the skin is golden and crispy, this should take about 15-20 mins to get that golden colour
Flip, and on a 1 or 2 mins. Turn the heat down to medium and add your sauce. Let this braise the thighs for 10 mins and it will reduce. Spoon over the chicken and serve
Whilst your chicken is cooking, fry the rice in a separate pan with the dressing ingredients and shake
Whilst your chicken is cooking, fry the rice in a separate pan with the dressing ingredients and shake
Assemble your salad with all the bang bang sauce ingredients. These can both be made ahead of time
Assemble your salad with all the bang bang sauce ingredients together and serve. Top with peanuts and crispy onions (optional)
