Salt and chilli chicken rice bowl

Method

1. To make the quick pickled cucumber, in a small bowl whisk together the salt, sugar and vinegar, then stir in the cucumber pieces. Stir occasionally while you continue with the recipe.

2. To make the rice, cook the jasmine rice as per the packet instructions.

3. Meanwhile, to make the salt and chilli chicken, whisk the egg white in the bottom of a large bowl for a couple of minutes until very light and frothy. Add the chicken, stir to coat, then toss in the cornflour, spoonful by spoonful, to coat the chicken.

4. Heat just enough oil in a large non-stick frying pan to coat the bottom, then add the chicken and cook for 2–3 minutes on each side until cooked through, golden and crispy. You might need to work in batches. Transfer to a plate lined with kitchen paper to drain off excess oil.

5. Drain any excess oil from the pan and wipe away any debris from the bottom. Add an extra half tablespoon of oil and return the cooked chicken along with the dried red chilli flakes, Chinese five-spice powder and sea salt. Toss to coat.

6. Add the pepper, onion and garlic, constantly tossing the pan so they soften without burning. Once they’ve softened enough to not be raw, but still have some bite, stir in the soy sauce and Shaoxing. Cook for a further minute then remove from the heat.

7. Serve with the jasmine rice and the drained quick pickled cucumber. Top with the toasted sesame seeds just before serving.