Directions
- 1Get 600g of raw diced chicken breast.
- 2Season the chicken with one tablespoon of soy sauce.
- 3Add one tablespoon of garlic powder.
- 4Add 30g of cornflour to make it crispy.
- 5Mix and coat the chicken well.
- 6Add 20g of olive oil to a pan.
- 7Cook the chicken for 10-15 minutes on high heat until golden brown and crunchy.
- 8Set the cooked chicken aside.
- 9Add 30g of light butter to the pan.
- 10Add a tablespoon of garlic.
- 11Add 40g of tomato paste.
- 12Add Sriracha sauce.
- 13Add 100ml of light soy sauce.
- 14Add 10g of honey.
- 15Add the cooked chicken to the sauce.
- 16Stir and let it simmer until thick and sticky.
- 17Add sesame seeds to finish it off.
- 18Boil 200g of uncooked rice.
- 19Add roughly 125g of cooked white rice to each container.
Ingredients
- 600 g Raw chicken
- 1 tablespoon Soy sauce
- 1 tablespoon Garlic powder
- 30 g Cornflour
- 20 g Olive oil
- 30 g Light butter
- 1 tablespoon Garlic
- 40 g Tomato paste
- Sriracha sauce
- 100 ml Light soy sauce
- 10 g Honey
- 200 g Uncooked rice
- Sesame Seeds
Equipment
pantongscutting boardbowl
Tips
- Add water to the sauce if you want more volume.
- Fridge up to 3 days or freeze up to 3 months.
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