Sticky Sesame Chicken Lettuce Cups

Ingredients

• 700g boneless, skinless chicken thighs, cut into thin strips
• 2 tbsp cornflour
• 1 tbsp toasted sesame oil
• 2 tbsp vegetable oil
• 1 tbsp rice wine vinegar
• 3 garlic cloves, finely grated
• 20g fresh ginger, finely grated
• ½ tsp dried chilli flakes
• 3 tbsp soy sauce
• 3 tbsp clear honey
• 2 tbsp sesame seeds
• 2 tbsp rice wine vinegar
• 1 cucumber, halved lengthways and thinly sliced
• 1 tsp caster sugar
• 4 spring onions, finely sliced on the diagonal
• 1 red chilli, finely sliced
• 1 tsp toasted sesame oil
• 2 baby gem lettuces, leaves separated, to serve
• 1 small bunch of fresh mint leaves, to serve
• 1 lime, cut into wedges, to serve
• Steamed jasmine rice, to serve
• Quick pickled radishes, to serve
• Sriracha or chilli dipping sauce, to serve

Method

1. Start with the pickled cucumber. Toss the sliced cucumber with the rice wine vinegar, caster sugar and a pinch of salt, then set aside for at least 15 minutes until softened and lightly tangy.
2. In a small bowl, combine the spring onions and red chilli with the toasted sesame oil. Set aside so the flavours mingle while you cook.
3. Whisk the honey, soy sauce, rice wine vinegar, grated garlic, ginger and chilli flakes together in a small bowl until smooth and glossy.
4. Tip the chicken strips into a bowl with the cornflour and a generous pinch of salt and pepper. Toss until every piece is lightly, evenly coated — this is what gives the glaze something to cling to.
5. Heat the vegetable oil in a large frying pan or wok over a high heat until shimmering and just beginning to smoke. Add the chicken in a single layer and leave it undisturbed for 2 minutes to catch a deep golden crust, then turn and fry for another 3–4 minutes until cooked through and crisp at the edges.
6. Reduce the heat to medium and pour in the glaze. Toss constantly for 2–3 minutes until the sauce bubbles, thickens and clings to the chicken in a sticky, lacquered coat.
7. Drizzle over the toasted sesame oil and scatter in the sesame seeds. Toss once more so every strip glistens.
8. Arrange the baby gem leaves on a large platter. Spoon the sticky chicken generously into each cup, then top with pickled cucumber and a tangle of the spring onion slaw.
9. Tear over the mint leaves, tuck the lime wedges alongside for squeezing, and serve straight away with steamed jasmine rice, pickled radishes and sriracha for dunking.