Ginger Szechuan Boneless Chicken Thighs

The recent addition of Red Boat Fish Sauce - the purest fish sauce around, with no cheap additives - to our kitchen has freed us up to start experimenting with some classic flavors from Chinese cuisine. Szechuan cooking, known for its characteristic use of garlic and chili peppers, has been near the top of our wishlist in that department for a long time. Well - the wait is over! This is a mildly spicy boneless chicken thigh (made with our cage-free chicken thighs) that is balanced nicely by just the right amount of ginger. A delicious first foray into the world of Chinese cooking. Roasted to juicy perfection by our chefs, you just heat and eat! Reheating Instruction: For best results remove the bag from the freezer and let it thaw in the fridge overnight. If you're in a rush you can place the bag under running water for about 30 minutes to 1 hour until thawed. Microwave Remove the thighs from the bag and place them on a microwave-proof plate, or cut a slit on the bag and place it in the microwave. Heat on medium-high for 2 - 3 minutes, until heated through. Oven Preheat the oven to 160c. Remove the meat from the bag and place them on an oven-proof dish or tray. Place the thighs in the middle rack for 10 - 15 minutes till heated through. For extra crispy thighs, place under the broiler for 3 - 5 minutes. Airfryer Place the thighs into the air fryer a few pieces at a time (don't crowd the pan) and fry it at 165c for 6 - 8 minutes. Ingredients: Cage-free chicken thigh, ginger, garlic, onion, white sesame seeds, Red Boat Fish Sauce, Szechuan peppers, star anise, dried chili, fennel seeds, cinnamon, black pepper, fleur de sel.