Bang bang chicken with salad, jasmine rice & Japanese chilli mayo
Appliance/Function:
Ingredients
- 1 cup Jasmine rice
- 310 mls Water
- 500 grams Chicken breast skinless, boneless
- 125 grams Greek yoghurt
- ½ cup Flour
- ¼ cup Cornflour
- 2 tbsp Hot Sauce first (optional)
- 1 Egg free range
- 1 cup Panko breadcrumbs
- 60 mls Olive oil
- ½ Iceberg lettuce
- 1 Cucumber
- 1 Carrot
- 100 grams Mung bean sprouts
- 50 grams Kewpie mayonnaise or mayonnaise
- 2 tbsps Sweet chilli sauce
- 2 tsps Hot sauce second (optional)
- 1 tsp Sesame seeds
Instructions
COOK RICE
- In a large pot over high heat add rice and the first measure of water. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 12 mins or until water is absorbed. Fluff rice with a fork.
MAKE BATTER
- Dice chicken into bite-sized pieces. In a large bowl, whisk together yoghurt, flour, cornflour, first measure of hot sauce (if using), egg and salt and pepper to taste. Add a splash of water if the mixture is too thick. Add panko crumbs to a wide, shallow bowl.
BATTER & COOK CHICKEN
- Working one at a time, dip chicken into the batter, then dip in the panko, pressing to coat. Heat oil in a large pot or frypan over medium heat. Working in batches, add chicken to the pot and cook until evenly golden and crispy, about 2-3 mins. Transfer to a paper towel-lined plate.
MAKE SALAD
- Finely slice the lettuce. Julienne or finely slice the cucumber and carrot. Add the lettuce, cucumber, carrot and mung beans (if using) to a large bowl and toss to combine.
MAKE SWEET CHILLI MAYO
- In a small bowl whisk together mayonnaise, sweet chilli sauce and hot sauce (if using).
TO SERVE
- Divide salad and jasmine rice between plates, top with the bang bang chicken, drizzle over the Japanese chilli mayo and sprinkle with sesame seeds.
Nutrition
Calories: 764kcal | Carbohydrates: 78g | Protein: 41g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 123mg | Sodium: 697mg | Potassium: 897mg | Fiber: 5g | Sugar: 11g | Calcium: 137mg | Iron: 3mg