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
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