Korean Chicken & Egg Fried Rice
Serves 1
Directions
- 1Cut the chicken into small pieces and coat with seasoning.
- 2Dip each piece in whisked egg, then breadcrumbs, and repeat until all chicken is coated.
- 3Cook in airfryer for 12-15 mins at 180.
- 4Add the sauce ingredients to the pan.
- 5Once the sauce reduces slightly and looks sticky, reduce the heat and simmer.
- 6Add the chicken to the pan with the sauce.
- 7I boil the rice, then let this drain off and leave to one side.
- 8Add the veggies to a wok, once soft mode to one side.
- 9Add in the egg and use a spoon to scramble this, once the egg has cooked add the cooked rice.
- 10Stir and mix everything, then add the soy sauce and sesame oil!
Ingredients
- 2 chicken breast
- 30 g panko breadcrumbs
- 1 tsp paprika
- 1 tsp onion granules
- 1 tsp garlic granules
- salt
- pepper
- 50 g egg whites or whisked egg
- 1 tbsp sesame oil
- 2 tbsp honey
- 3 tbsp soy sauce
- 2 tbsp gochujang paste
- 1 tsp sriracha
- 1 tbsp rice vinegar
- sesame seeds
- spring onion
- 120 g dry rice
- 50 g frozen peas
- 0.25 diced onion
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 egg whisked
- 1 tsp gochujang paste
Equipment
bowlspoonair fryerpanwok
Tips
- Coat chicken pieces in seasoning, then dip in whisked egg and breadcrumbs.
- Cook chicken in air fryer for 12-15 minutes at 180.
- Add sauce ingredients to pan and simmer until sticky.
- Boil rice, drain, and cool completely before frying.
- Cook veggies in a wok until soft, then add scrambled egg and cooked rice.
- Stir in soy sauce and sesame oil.
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