Directions
- 1Flatten or butterfly the chicken breast.
- 2Season the chicken with 1 tsp paprika, 1 tsp garlic powder, and salt.
- 3Prepare three trays for breading: one with flour, one with beaten egg, and one with panko breadcrumbs.
- 4Dip the chicken slice in flour, then in the beaten egg, then coat in panko breadcrumbs.
- 5Add washed basmati rice (75g per person) and 150ml water to a heat-proof dish.
- 6Seal the dish tight with foil.
- 7Place the rice dish in the air fryer and cook for 30 minutes at 180°C.
- 8Place the breaded chicken in the air fryer or on a baking tray, spraying generously with oil.
- 9Cook the chicken at 180°C for 15-18 minutes in the air fryer or at 200°C for 20-22 minutes in the oven, flipping halfway and spraying again, until golden, crispy, and cooked through.
- 10Sauté 1 onion, 2 minced garlic cloves, 1 tsp minced ginger, and 1 grated carrot in a pan until softened.
- 11Stir in 2 tbsp curry powder.
- 12Add 1 tbsp soy sauce, 1 tsp honey, 1 tsp rice wine vinegar, and 250ml stock (chicken or vegetable), simmering for 10 minutes.
- 13Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) and cook until thickened.
- 14Blend the curry sauce until smooth.
- 15Pickle thinly sliced cabbage with 1 tbsp rice wine vinegar, 1 tbsp light soy, 1 tbsp kewpie mayo, 1 tsp honey, and sesame seeds per 2 servings.
- 16Slice the crispy chicken.
- 17Serve the sliced chicken with curry sauce, rice, pickled cabbage, sesame seeds, and spring onion.
Ingredients
- 1 chicken breast
- 1 tsp paprika
- 1 tsp garlic powder
- salt
- flour
- 1 beaten egg
- panko breadcrumbs
- oil spray
- 75 g washed basmati rice
- 150 ml water for rice
- 1 onion
- 2 minced garlic cloves
- 1 tsp minced ginger
- 1 grated carrot
- 2 tbsp curry powder
- 1 tbsp soy sauce
- 1 tsp honey
- 1 tsp rice wine vinegar
- 250 ml stock
- 1 tbsp cornstarch
- 1 tbsp water for cornstarch slurry
- thinly sliced cabbage
- 1 tbsp rice wine vinegar for cabbage
- 1 tbsp light soy for cabbage
- 1 tbsp kewpie mayo
- 1 tsp honey for cabbage
- sesame seeds
- spring onion
Equipment
platewooden spoonknifeforkmeat malletbaking papermetal traysglass dishaluminum foilair fryerpanspatulagarlic pressblender
Tips
- Cook chicken at 180°C for 15-18 minutes in the air fryer or at 200°C for 20-22 minutes in the oven, flipping halfway and spraying again, until golden, crispy, and cooked through.
- Air fry rice for 30 minutes at 180°C.
- Alternatively, boil the rice instead of air frying.
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