Crispy Cantonese Hot Honey Chicken

Get your rice on following pack instructions.

Chuck the chicken thighs into a bowl with two thirds of the soy sauce, sugar, black pepper and salt. Sprinkle over the cornflour and toss until fully coated and dry to the touch. Give everything a mix and let it sit for 5 mins while you sort the rest.

Heat a small frying pan over a medium-high heat with a generous lug of vegetable oil. Once hot, carefully add the chicken and cook for 3-4 mins on each side, or until crisp and golden. Remove and set aside to rest.

Crack the egg into the same pan and fry for 3 mins until the whites are set and the edges are golden, but the yolk is still runny. Season with a pinch of salt. Remove and set aside.

Pour away most of the oil, leaving about 1 tsp behind. Finely grate the garlic and chuck it into the pan over a medium heat. Let it cook for about 30 secs, then add the the remaining soy sauce, hot honey and chicken stock. Let it bubble for 1-2 mins until thickened. Turn off the heat, return the chicken to the pan and flip it to coat in that sticky sauce. Slice it up.

Finely slice the spring onion and chop the coriander and chives.

Spoon the rice into a bowl. Top with the fried egg and the sliced chicken, drizzling over any leftover sauce from the pan. Finish with the your chopped herbs and sesame seeds. Dig in!