These bitesized pieces of chicken, cooked until golden brown and served with a bright, tangy sauce are a real crowd-pleaser. It’s a great way of using up any leftover rice you have lurking around too.
Serves 2 
40mins For the chicken:
4 chicken thighs, boneless, skinless and cut into bite size pieces
1 ½ tsp baking powder
½ tsp salt
Sesame seeds, to garnish
2 spring onions, to garnish
For the sauce:
1 cup orange juice
1 tbsp dark soy sauce
2 tsp dark brown sugar
2 tsp rice wine vinegar
1 tsp sesame oil
1 clove garlic, finely grated
1 thumb sized piece of ginger, finely grated
1 small red chilli
1 tsp cornflour
For the rice:
1 tbsp sunflower oil
3 spring onions, thinly sliced
1 tsp sesame oil
1 tbsp soy sauce
150g leftover cooked rice, cold
1 large free-range eggs, whisked
For the chicken:
4 chicken thighs, boneless, skinless and cut into bite size pieces
1 ½ tsp baking powder
½ tsp salt sesame seeds, to garnish
2 spring onions, to garnish
For the sauce:
200ml orange juice
1 tbsp dark soy sauce
2 tsp dark brown sugar
2 tsp rice wine vinegar
1 tsp sesame oil
1 clove garlic, finely grated
1 thumb sized piece of ginger, finely grated
1 small red chilli
1 tsp cornflour
For the rice:
1 tbsp sunflower oil
3 spring onions, thinly sliced
1 tsp sesame oil
1 tbsp soy sauce
150g leftover cooked rice, cold
1 large free-range eggs, whisked
Mixing bowl
Wire rack
Roasting tin
Small sauce pan
Large frying pan
Chopping board
Make this spice mix in larger amounts and store it in a jar and you’ll never be too far away from a fresh, sizzling plate of chicken wings. If there are any leftovers (unlikely!) then pop them in a lunch box or pack them up for a picnic – they’re just as good cold as they are hot. Click here for more recipes from Schwartz.
