Double Asian Popcorn Chicken & Garlic Rice

If you've doubled your chicken thigh, flavour in a large bowl.

------------------------------CCM TEXT------------------------------- • Meanwhile, cut chicken thigh into 2cm chunks. • In a large bowl, combine sweet soy seasoning, the remaining garlic and a drizzle of olive oil. Add chicken and toss to combine.

Cook chicken in batches for best results.

--------------------------------CCM TEXT----------------------------- • When the rice has 10 minutes remaining, add cornflour and the plain flour to the bowl of chicken. Toss to coat. • Heat a large frying pan over medium-high heat with enough olive oil to cover the base. When oil is hot, dust off any excess flour from chicken and cook, turning occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.

TIP: Chicken is cooked through when it's

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook carrot and ginger paste until tender and fragrant, 3-4 minutes.

TIP: Cover the pan with a lid if the ginger paste starts to spatter!

• Remove pan from heat, then add Asian greens, oyster sauce, the vinegar, sesame oil and a splash of water. Season with salt and pepper and stir to combine.