Build Your Own: Asian Style Crispy Chicken & Rice
Put together individually and enjoy together!
- Wheat
- Cereals containing gluten
- Egg
- Mustard
- Sesame
- Pecan Nuts
- Almonds
- Walnuts
- Peanut
- Pistachio nuts
- Brazil nuts
- Hazelnuts
- Macadamia Nuts
- Cashew nuts
- Nuts
- May contain traces of allergens
This one's for everyone! With our Build Your Own recipes, each are written to give you the option of what toppings, sides and garnishes to add so each person at the table can enjoy the dish the way they want to. Our Asian Style Crispy Chicken & Rice comes with optional pickled cucumber, slaw, apple slices, sambal and sesame seeds.
Ingredients
2 unit(s)
Garlic Clove
150 grams
Jasmine Rice
1 unit(s)
Baby Cucumber
15 milliliter(s)
Rice Vinegar
1 unit(s)
Apple
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
120 grams
Sliced Carrot and Cabbage Mix
50 grams
Aioli
(Contains: Egg, Mustard)
15 grams
Sambal Paste
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Pecan Nuts, Almonds, Walnuts, Peanut, Pistachio nuts, Brazil nuts, Hazelnuts, Macadamia Nuts, Cashew nuts, Nuts)
Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Pickle
1 unit(s)
Egg
¼ tsp
Salt
Nutrition Values
Utensils
Cooking Steps
Peel and grate the garlic (or use a garlic press).
Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt the butter (see pantry for amount).
When hot, add the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min.
Add ¼ tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim the cucumber, then halve lengthways. Thinly slice widthways.
In a medium bowl, combine the rice vinegar and sugar for the pickle (see pantry for amount). Season with salt and pepper, then add the cucumber. Mix together well, then set aside to pickle.
Quarter, core and thinly slice the apple (no need to peel).
Sandwich each chicken breast between two pieces of baking paper or cling film. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl and season with salt (see pantry for amount) and pepper.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden brown and cooked through, 8-10 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, transfer the chicken to a plate lined with kitchen paper.
When everything is ready, in a medium bowl, combine the sliced carrot and cabbage mix with the aioli. Season with salt and pepper.
Build your own: Bring everything to the table and everyone can add the toppings they like best to the garlic butter rice - fried chicken, pickled cucumber, coleslaw, apple slices, sambal drizzle and sesame seeds.
