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For marinade, mix together soy sauce, cornflour, plain flour, chilli powder and egg in a bowl until fully combined. Add chicken thighs, rub marinade into chicken thighs and leave to sit for 30 mins.
In a separate bowl, mix together sauce ingredients, apart from cornflour, until fully combined (make sure honey is dissolved).
Heat coconut oil in a non-stick pan and add chicken thighs. Cook for 4 mins on each side, flipping once or twice, until chicken thighs are golden brown and crispy. Remove from pan and drain excess oil using kitchen towels. You can do this process in two batches if you wish.
Clean pan and heat remaining coconut oil until melted. Add pepper and onion and stir fry for 5 mins. Then, add sauce to pan and bring to a low simmer. Cook sauce for 2-3 mins before adding cornflour mixed with water. Continue to simmer for 3-4 mins until sauce thickens, then add crispy chicken thighs. Toss and coat in sauce then remove from heat.
Serve with basmati rice and spring onions.
Nutritional Info
Per serving (with 125g of basmati rice):
Cals – 530
Carbs – 43g
Protein – 35g
Fat – 22g
Ingredients
Serves Serves 3
For The Marinade
For The Sauce
The Rest
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