Sweet Chilli Glazed Crispy Chicken with Sticky White Rice Recipe

Name: Sweet Chilli Glazed Crispy Chicken with Sticky White Rice
Total time: 75 min
Yield: 4
Cuisine: Japanese, Chinese
Ingredients: 250 g White rice; 500 g Chicken pieces; 1 tsp Salt; 0.5 tsp Pepper; 2 tbsp Cornstarch; 100 ml Sweet chilli sauce; 50 ml Soy sauce; 3 tbsp Honey; 1 tbsp Toasted sesame seeds; 1 tsp Nigella seeds; 2 Spring onions, finely chopped; 15 g Fresh parsley; 1 tsp Chilli flakes; 1 tbsp Carrot, finely grated; 1 tsp Dried edible flowers

This delightful dish with succulently glazed chicken served with sticky white rice, topped with a colourful and flavourful garnish.

medium

01:15

METHOD

Step 1.
Start by washing the rice under cold water until the water runs clear. Soak rice in ample water for 20 minutes, then drain.
Step 2.
Add the soaked rice to a saucepan with water (use double water to rice ratio). Bring to a boil, then reduce heat to the lowest setting. Cover and cook for 10 minutes. Turn off the heat and let it stand covered for another 10 minutes.
Step 3.
Preheat your oven to 200°C (392°F). Line a baking tray with parchment paper.
Step 4.
In a bowl, toss the chicken pieces with salt, pepper, and cornstarch until evenly coated.
Step 5.
Place the chicken pieces on the prepared baking tray. Bake in the preheated oven for 20 minutes until crisp, turning once midway through cooking.
Step 6.
For the glaze, combine sweet chilli sauce, soy sauce, and honey in a small saucepan. Cook over medium heat until the mixture starts to bubble. Set aside.
Step 7.
Once the chicken is crispy, take it out of the oven and brush generously with the prepared glaze.
Step 8.
Fluff the cooked rice with a fork and serve it in a bowl.
Step 9.
Top the sticky rice with the glazed crispy chicken.
Step 10.
Garnish with a sprinkle of sesame seeds, nigella seeds, chilli flakes, spring onions, grated carrot and fresh parsley leaves. Optionally add some dried edible flowers for pop of colour.
Step 11.
Serve immediately while hot.