Japanese Fried Chicken and Rice

Nutrition per serve

Ingredients

• 150g Japanese 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
• 1pcs neutral-flavoured oil, for shallow frying
• 5ml soy sauce

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
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, 2 tsp oil and 1 tsp soy sauce 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