Firecracker chicken

• 600gChicken thigh fillets
• 4 tbspCornflour
• 4 tbspVegetable oil, for shallow frying
• 4 tbspSriracha
• 3 tbspClear honey
• 2 tbspSoy sauce
• 3 clovesGarlic, grated
• 300gBasmati rice
• 1 headBroccoli
• 4Spring onions
• 1 tbspSesame seeds

Plus salt, pepper and water.

Method

1. 1

   Bring a big pan of salted water to the boil. Rinse the rice and cook it for 12 minutes, adding the broccoli, cut into small florets, for the last 3. Drain the lot and put the lid back on.

   17 min, mostly hands-off

2. 2

   Meanwhile, cut the chicken into bite-sized pieces and pat it dry with kitchen paper. Toss it in a bowl with the cornflour and a good pinch of salt until every piece is dusted.

3. 3

   Grate the garlic and slice the spring onions, keeping the white and green parts apart. Stir the sriracha, honey and soy sauce together with 2 tbsp water.

4. 4

   Heat the oil in a large non-stick frying pan over a medium-high heat. Shake any loose cornflour off the chicken and fry it in two batches for 5 to 6 minutes each, turning, until golden, crisp and cooked through. Lift onto kitchen paper.

5. 5

   Carefully pour away all but a thin film of oil. Fry the garlic and spring onion whites for 30 seconds, then pour in the sauce and let it bubble for a minute until syrupy. Tip the chicken back in and toss until glossy.

6. 6

   Spoon the rice and broccoli into bowls, pile the chicken on top and scatter with the sesame seeds and spring onion greens.