Great Britain
Cooking time - 40 mins
Serves - 2
Difficulty - easy peasy
Ingredients
- 2 tsp chilli flakes
- 1 shallot
- 320g/11.3oz skinless chicken thighs
- 15g/0.5oz fresh ginger
- 30ml/1fl. oz mayonnaise
- 160g/5.6oz blanched edamame beans
- 150g/5.3oz cooked sushi rice
- 15ml/0.5fl oz. red wine vinegar
- 8ml/0.3fl oz. sriracha hot chilli sauce
- 1 canned sliced pineapple
- 15ml/0.5fl oz. tamari soy sauce
- 3 garlic cloves
- Salt, to taste
- Sugar, to taste
Method
- Peel and thinly slice the shallot. Mix it with the red wine vinegar and a pinch of sugar. Let it sit for at least 30 mins to make your pickled shallot.
- Make the Huli Huli sauce by combining chopped garlic, chopped ginger, tamari soy sauce, pineapple juice, 1 tsp of sugar and half the sriracha sauce.
- Heat up your Whatever Pan with a drizzle of oil over high heat. Once hot, add the chicken thighs and cook on one side for 4 minutes or until golden brown.
- Turn the thighs to the other side, pour on your Huli Huli sauce and give it a mix ensuring the chicken has been coated with the sauce.
- Cook for another 4-5 minutes until the sauce thickens into a syrup.
- Place the chicken in some tin foil, add any remaining sauce and grill under high heat until the chicken is cooked through.
- Cook 2 pineapple slices on your Whatever Pan for 2 mins each side to char them. Chop up the remaining pineapple and set it aside.
- Pour boiled water over the blanched edamame bean, then mix it with the mayonnaise and remaining sriracha sauce.
- Place the cooked sushi rice in a bowl and assemble everything together.
- Lastly, sprinkle some chilli flakes and enjoy.
