Sticky Sesame Chicken Lettuce Cups

• 700 gboneless, skinless chicken thighs, cut into thin strips
• 2 tbspcornflour
• 1 tbsptoasted sesame oil
• 2 tbspvegetable oil
• 1 tbsprice wine vinegar
• 3garlic cloves, finely grated
• 20 gfresh ginger, finely grated
• ½ tspdried chilli flakes
• 3 tbspsoy sauce
• 3 tbspclear honey
• 2 tbspsesame seeds
• 2 tbsprice wine vinegar
• 1cucumber, halved lengthways and thinly sliced
• 1 tspcaster sugar
• 4spring onions, finely sliced on the diagonal
• 1red chilli, finely sliced
• 1 tsptoasted sesame oil
• Fine salt and black pepper
• 2baby gem lettuces, leaves separated (optional)
• 1small bunch of fresh mint leaves (optional)
• 1lime, cut into wedges (optional)
• 300 gcooked rice (optional)
• 160 gquick pickled radishes (optional)
• 2 tbspsriracha (optional)

Method

1. 1Start 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. 2In 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. 3Whisk the honey, soy sauce, rice wine vinegar, grated garlic, ginger and chilli flakes together in a small bowl until smooth and glossy.
4. 4Tip 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. 5Heat 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. 6Reduce 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. 7Drizzle over the toasted sesame oil and scatter in the sesame seeds. Toss once more so every strip glistens.
8. 8Arrange 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. 9Tear 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.

Per serving

kcal

457

protein

37.9g

fibre

1.9g

carbs

25.8g

fat

22.8g