with sticky soy and sesame rice
- 1½ cups (300g) sushi rice, rinsed and drained
- 3 cups (750ml) water
- 1 tablespoon sesame oil
- 2 eggs, lightly beaten
- 2 cloves garlic, crushed
- ¼ cup (60ml) soy sauce
- 2 cups (140g) panko (Japanese) breadcrumbs
- 4 x 160g chicken thighs, bone-in
- vegetable oil, for shallow-frying
- ¼ cup (90g) honey
- 1 tablespoon lemon juice
- steamed white stem bok choy, to serve
- pickled ginger, chilli oil and sesame seeds, to serve
- Preheat oven to 200°C (400°F). Place the rice, water and 2 teaspoons of the sesame oil in a medium saucepan over high heat. Bring to the boil, reduce heat to medium, cover with a lid and cook for 12 minutes. Remove from the heat and set aside, covered, for 5 minutes.
- While the rice is cooking, place the egg, garlic and 1 tablespoon of the soy sauce in a shallow bowl. Place the breadcrumbs in a separate shallow bowl. Toss the chicken in the egg mixture and press into the crumbs to coat. Heat 2cm of vegetable oil in a large frying pan over high heat. Add the chicken and cook for 3 minutes each side or until light golden. Transfer to an oven tray and cook for 10 minutes or until golden brown and cooked through.
- Drain off the oil, wipe the pan clean and return to high heat. Add the honey, lemon juice, remaining sesame oil and soy sauce to the pan and cook for 6 minutes or until sticky. Serve the chicken with the sesame rice, steamed bok choy, pickled ginger, chilli oil and sesame seeds. Serves 4.
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