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.