Japanese Fried Chicken and Brown Rice

Nutrition per serve

Ingredients

• 125g brown rice
• 1pcs Lebanese cucumber
• 1pcs carrot
• 40g radish
• 1pcs ginger
• 1clove garlic
• 300g free-range chicken tenderloins
• 30g cornflour
• 50g sweet chilli sauce
• 50g aioli mayonnaise
• 1bunch coriander
• 5g toasted sesame seeds
• 15ml white vinegar
• 10ml sugar
• 5ml soy sauce
• 1pcs neutral-flavoured oil, for shallow frying

Method

1. Step 1 — Cook rice
   BROWN RICE OPTION Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain.
2. Step 2 — Pickle vegetables
   Meanwhile, thinly slice the cucumber and carrot on an angle. Thinly slice the radish. Combine 1 tbs white vinegar and 2 tsp sugar in a large bowl. Add the vegetables and toss to combine. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Marinate chicken
   Peel and finely grate half the ginger*. Crush or finely chop the garlic. Combine the ginger, garlic, 1 tsp soy sauce and 2 tsp oil in a large bowl and season with salt and pepper. Add the chicken and turn to coat.
4. Step 4 — Cook chicken
   Heat 1cm oil in a medium frypan over medium-high heat. Add the cornflour to the chicken mixture and stir to coat. Cook the chicken for 2-3 mins each side until golden and cooked through. Remove from the pan and drain on paper towel.
5. Step 5 — Make sweet chilli mayo
   While the chicken is cooking, combine the sweet chilli sauce and aioli in a bowl.
6. Step 6 — Get ready to serve
   Pick the coriander leaves, discarding the stems. Drain the vegetables, discarding the pickling liquid. Fluff the rice with a fork. Divide the rice, chicken and pickled vegetables among plates. Scatter over the sesame seeds and coriander and serve with the sweet chilli mayo.

Allergens

Soy, Sulphites, Egg, Sesame