Thai Crispy pepper chicken in sweet chilli sauce with mango salad and rice

Step 1: Rice

Always wash rice before cooking, drain off excess water with sieve.

Gas Hob (100g rice with 150g water)

• Bring to boil on medium to high heat. (Take off the lid if the water starts to overspill.)
• Turn down to low, cover with lid and cook until water is fully absorbed. (approximately 10 minutes)
• Turn the gas off and rest for 10 to 15 minutes.

Microwave (100g rice with 200g water)

• Microwave on high for 10 to 15 minutes with no lid
• Take out of the microwave, cover with lid and let it rest for 10 to 15 minutes.

Step 2: Chicken and Sauce (while the rice is resting)

• Add a little oil to a frying pan and cook onions over medium heat until they are soft, then set aside.
• Add some oil to the same pan over high heat, dust chicken with a little flour (any kind), add chicken to the pan and cook until almost done (golden brown outside and still a little soft in the middle)

  (you can also cook chicken in a traditional fryer at 180 degrees C until they are crispy and golden brown or follow the instructions on an air fryer to achieve the same result.)

Step 3: Salad

• Season with a pinch of salt and drizzle with a little olive oil and sprinkle cashew nuts on top.