Sticky Sweet Chilli Chicken Rice Bowl

Crispy Chicken

4 chicken breasts

25g panko breadcrumbs

Salt & cracked black pepper

1 tsp garlic powder

Sweet Chilli Sauce

2 tbsp sweet chilli sauce

1 tsp honey

1 tsp soy sauce

1 garlic clove, minced

1 tsp chilli power

½ lime, juice only

1 tsp white sesame seeds

50ml water

1 tbsp cornflour

To Serve

White rice

4 eggs

Spring onions

Chilli Flakes

Method

- Bring a saucepan of salted water to boil and cook the rice as required

- Place the panko breadcrumbs, parmesan, garlic powder and seasoning into a shallow dish and mix

- Add in the chicken breasts until all sides are coated

- Add a dash of olive oil in a frying pan on a medium-high heat and fry the chicken breasts until cooked through and crispy on the outside

- In the meantime, to make the sweet-chilli sauce, add the sweet chilli sauce, honey, soy sauce, minced garlic clove, chilli power, lime juice, sesame seeds and water into a saucepan

- On a medium heat, bring the sauce to the boil and then add in the cornflour to thicken, stirring consistently until smooth

- Serve the crispy chicken, along with salad, the jammy boiled egg, white rice and top with the sticky sweet chilli sauce, chilli flakes, spring onions and sesame seeds