Chilli crisp is the cult food product of the 2020s. But what if we told you that it's possible to DIY with our fast homemade version? Hold on, because lives are about to be changed. Win friends with this snappy, spicy condiment that's incredible drizzled over golden chicken and soba noodles. We just give you the recipe, where you choose to go with it is entirely up to you.
Bring a saucepan of water to the boil (this is in preparation to cook the soba in step 4). Peel and crush garlic. Grate ginger. Roughly chop peanuts. Chop bok choy into bite-size pieces.
Place 30ml (1½ tablespoons) vegetable oil, ginger, garlic and chilli flakes in a frypan over medium heat until sizzling. Cook, stirring constantly, for a further 30 seconds or until ginger and garlic is light golden. Carefully transfer to a heatproof bowl and add sesame seeds and chopped peanuts. Wipe out frypan.
Slice chicken horizontally to yield 2 thinner pieces. Heat remaining vegetable oil in a frypan and season chicken with salt and pepper. Cook for 3 minutes each side or until caramelised and cooked through.
Cook soba in boiling water for 3 minutes. Add bok choy and cook for a further 30 seconds. Drain.
Finely slice spring onion. Add spring onion, soy sauce and rice wine vinegar to chilli crisp base. Stir to combine.
Slice chicken and avocado. Divide noodles between bowls and top with chicken, avocado and chilli crisp to serve.