Directions
- 1Cut the chicken breast into bite-sized pieces using scissors.
- 2Season the chicken with salt and pepper.
- 3Add 2 teaspoons of cornflour per chicken breast to the chicken.
- 4Mix the chicken until it is nicely coated with cornflour.
- 5Add rice to a saucepan.
- 6Rinse the rice a few times until the water is clear or nearly clear.
- 7Add water to the rice, up to your first knuckle.
- 8Bring the rice to a light simmer.
- 9Add honey to a jar for the sauce.
- 10Add soy sauce to the jar.
- 11Add a bit of vinegar to the jar.
- 12Add sesame oil to the jar.
- 13Add powdered garlic to the jar.
- 14Add powdered ginger to the jar.
- 15Squeeze half a lemon into the jar.
- 16Shake the jar to mix the sauce.
- 17Place the rice on a low simmer for 10-15 minutes.
- 18Heat a pan on high heat with plenty of neutral oil (peanut oil is preferred).
- 19Add the chicken in batches to the hot oil, ensuring not to overcrowd the pan.
- 20Fry the chicken for a few minutes until crispy.
- 21Chop peppers and the ends of spring onions for the veggies.
- 22Steam the rice off the heat.
- 23Pour off some of the oil from the pan.
- 24Add the chopped veggies to the pan.
- 25Pour the prepared sauce into the pan with the veggies.
- 26Add a cornflour slurry to thicken the sauce.
- 27Add the crispy chicken back into the pan.
- 28Coat the chicken and veggies with the sauce.
- 29Serve the fluffy rice in a small bowl, shaping it nicely.
- 30Plate the chicken and veggies next to the rice.
- 31Garnish with the green bits of spring onions.
- 32Finish with a mix of sesame seeds.
Ingredients
- chicken breast
- salt
- pepper
- 2 tsp cornflour
- rice
- honey
- soy sauce
- vinegar
- sesame oil
- powdered garlic
- powdered ginger
- 0.5 lemon
- peanut oil
- peppers
- spring onion ends
- cornflour slurry
- green bits of spring onion
- mixed sesame seeds
Equipment
bowlsaucepansinkstovejarlemon squeezerfrying pantongschopping boardknifesmall bowlplates
Tips
- Use cornflour for crispy takeaway-style chicken.
- Rinse rice until the water is clear (or nearly).
- Don't overcrowd the pan when frying chicken.
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