Filipino-Style Sticky Chicken Thigh With Egg Fried Rice

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat, once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a high heat

Once hot, add your chicken thighs and cook for 8-9 min, turning once halfway until browned

Whilst the chicken is cooking, peel and slice half your brown onion[s] into thin wedges

Dice the remaining brown onion finely

Peel and finely chop (or grate) your garlic

Combine your soy sauce and rice vinegar in a small bowl with your ketjap manis and 100ml [150ml] [200ml] cold water – this is your Filipino-style tocino sauce

Once the chicken has browned, add the onion wedges and cornflour to the pan with half the chopped garlic (you'll use the rest later!) and give everything a good mix up until the cornflour has been absorbed by any juices

Add the Filipino-style tocino sauce and bring to the boil over a high heat, once boiling, reduce the heat to medium and cook, covered, for 10 min or until the sauce has thickened to a syrup-like consistency and the chicken is cooked through (no pink meat!) – this is your Filipino-style sticky chicken

Meanwhile, heat a separate wide-based pan (preferably non-stick) with a drizzle of vegetable oil

Once hot, add the diced onion with a pinch of salt and cook for 3-4 min or until starting to soften

Once starting to soften, add the remaining chopped garlic to the pan with the cooked rice and garden veg mix

Stir it all together and cook for 2-3 min or until warmed through

Once warmed through, push the rice to one side of the pan and crack your egg[s] onto the other side

Stir the egg[s] with a wooden spoon to break the yolk[s] and cook for 1-2 min until it resembles scrambled egg, then mix it all through the rice – this is your garlic & egg fried rice