Serves 1
Directions
- 1Coat your chicken in corn flour.
- 2Mix together the chili lime sauce.
- 3Fry your chicken until golden and crispy all over.
- 4Add the shallot, red chili and chili lime sauce.
- 5Cook it until it's sticky and jammy and wonderful.
- 6Layer the cabbage on top of the rice.
- 7Serve with some sriracha mayo and a soft boiled egg.
Ingredients
- 300 g chicken breast diced
- 1 Tbsp dark soy sauce
- 1 egg white
- 75 g cornflour
- 1 Tbsp groundnut oil
- 1 shallot thinly sliced lengthways
- 1 red chillies deseeded and finely chopped
- 1 egg white
- 0.25 white cabbage shredded
- 0.5 red cabbage shredded
- 50 g edamame beans
- 125 g sticky jasmine rice per serving
- lime zest to garnish
- 1 Tbsp dark soy sauce
- 1 Tbsp runny honey
- 0.5 tbsp chilli paste (can be gochujang or any other chilli paste)
- 1 Tsp garlic granules
- 1 Juice and zest of lime
- 0.5 tbsp cornflour
- Sriracha mayo
- soft boiled egg
Related recipes
Pipikaula
Japanese · Soup
Crunchy Crab Rice Paper Snacks
Japanese · Soup
Ramen Balls
Japanese · Soup
Dietitian's Instant Ramen
Japanese · Soup
Viral Ramen Recipe
Japanese · Soup
Easy Crockpot Dinner
Japanese · Soup2h 15m
Honey Soy Chicken Bowl
Japanese · Soup15m
Miso Chicken Ramen
Japanese · Soup
Ramen Eggs
Japanese · Soup
Curry Udon
Japanese · Soup
20-minute ramen
Japanese · Soup20m
Coconut Chili Ramen with Crispy Pork
Japanese · Soup30m