Crispy Honey Sesame Chicken & Rice
Directions
- 1Add the chicken to a bowl with the egg white, salt, pepper and paprika. Mix well until fully coated.
- 2Dip each piece of chicken individually into the cornflour so it’s lightly coated.
- 3Air fry at 200°C for 10-12 minutes, shaking halfway through, until lightly golden and cooked through. Or cook the chicken in a pan with a little oil over medium-high heat.
- 4Mix together the soy sauce, oyster sauce, honey, sweet chilli sauce, sesame oil, water and cornflour slurry in a bowl until smooth.
- 5Pour the sauce into a hot pan and bring to a simmer, stirring continuously as it thickens.
- 6Add the cooked chicken to the pan and toss quickly just enough to coat it while keeping a slight crisp on the outside. Remove from the heat.
- 7Cook the rice according to the packet instructions then fluff with a fork.
- 8Divide the rice between bowls, top with the chicken and spoon over any extra sauce. Finish with sliced spring onion and sesame seeds.
Ingredients
- 300 g chicken breast, cut into bite sized pieces
- Salt
- Black pepper
- 0.5 tsp paprika
- 35 g cornflour
- 1 medium medium egg white
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tbsp honey
- 1 tbsp reduced sugar sweet chilli sauce
- 1 tsp sesame oil
- 100 ml water
- 1 tsp cornflour (mixed with a splash of water)
- 250 g microwave long grain rice
- 1 spring onion, sliced
- 1 tsp sesame seeds
Equipment
bowlair fryerpanfork
Tips
- Give chicken a light spray of oil before cooking to help it crisp up.
- Toss chicken quickly in sauce to maintain crispness.
- Fluff rice with a fork.
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