Lemongrass Chicken Thighs With Crispy Rice Salad and bang bang Mayo
  1. Salt your chicken, set aside

  2. Toast your rice with the sesame oil and set aside to cool

  3. Whilst the rice is cooling, cook the chicken thighs skin side down until it is golden and crispy

  4. Flip the chicken over and cook for a good heat, set it over a medium heat

  5. About 10 mins (depending on your hob) when you update water it should bleed

  6. Once it releases from the pan, move it about a bit so that it doesn't stay on the same spot

  7. Keep cooking until the skin is golden and crispy, this should take about 15-20 mins to get that golden colour

  8. 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

  9. Whilst your chicken is cooking, fry the rice in a separate pan with the dressing ingredients and shake

  10. Whilst your chicken is cooking, fry the rice in a separate pan with the dressing ingredients and shake

  11. Assemble your salad with all the bang bang sauce ingredients. These can both be made ahead of time

  12. Assemble your salad with all the bang bang sauce ingredients together and serve. Top with peanuts and crispy onions (optional)

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

CuisineAsian

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

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