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Sweet chilli fried chicken with sweet coconut rice & cucumber slaw meal planning

Sweet chilli fried chicken with sweet coconut rice & cucumber slaw

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Large pot or rice cooker
  • 1 Large bowl
  • 1 Small bowl
  • 1 Frypan

Ingredients

Rice

  • 1 cup jasmine rice
  • 400 ml coconut milk
  • 2 tbsp maple syrup

Sesame mayo

  • ¼ cup kewpie mayo
  • 1 tsp sesame oil

Slaw

  • 1 cucumber
  • 1 bunch mint leaves optional
  • 2 cups slaw

Prep chicken

  • ¼ cup flour or gluten-free flour
  • ¼ cup cornflour
  • 1 tsp chinese five spice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 600 g chicken thighs skinless, boneless

Cook chicken

  • 1 tbsp olive oil
  • ¼ cup sweet chilli sauce

To serve

  • 1 tbsp sesame seeds optional

Instructions

Cook rice

  • In a large pot over high heat combine 1 cup jasmine rice, 400 ml coconut milk and 2 tbsp maple syrup. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 12 minutes or until coconut milk is absorbed. Fluff rice with a fork.

Make sesame mayo

  • In a small bowl combine ¼ cup kewpie mayo and 1 tsp sesame oil.

Make slaw

  • Thinly slice 1 cucumber into rounds. Pick the leaves and roughly chop 1 bunch mint leaves. Add the cucumber, mint leaves, 2 cups slaw and 2 tbsp of sesame mayo to a large bowl and toss to combine. Set aside.

Prep chicken

  • Combine ¼ cup flour, ¼ cup cornflour, 1 tsp chinese five spice, 1 tsp garlic powder1 tsp onion powder in a large bowl. Thinly slice 600 g chicken thighs into strips, season with salt and pepper, add to the bowl and toss to coat well.

Cook chicken

  • Heat 1 tbsp olive oil in a large frypan over high heat. Add the chicken, shaking off the excess flour, and cook for 3-4 minutes or until golden and cooked through. Then add ¼ cup sweet chilli sauce and ¼ cup of water and cook for 1 minute, until the chicken is coated.
    Tip: Cook in batches if needed, don't overcrowd the pan or your chicken won't get crispy.

To serve

  • Divide the sweet coconut rice, cucumber slaw and sweet chilli fried chicken between plates. Top with 1 tbsp sesame seeds and serve the sesame mayo on the side for dipping.

Nutrition

Calories: 854kcal | Carbohydrates: 75g | Protein: 38g | Fat: 46g | Saturated Fat: 23g | Cholesterol: 143mg | Sodium: 419mg | Potassium: 894mg | Fiber: 4g | Sugar: 17g | Calcium: 124mg | Iron: 6mg