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Cover - Sticky Soy & Ginger Popcorn Chicken with Rice & Shaved Veggies

Sticky Soy & Ginger Popcorn Chicken with Rice & Shaved Veggies

60 mins
521 cals per serving
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Donal's Notes

The Sticky Soy & Ginger Popcorn Chicken with Rice & Veggies is a winner with our two little boys. All the elements can be prepared in advance and we can assemble it as per the demands of toddlers.

Ingredients

skinless chicken breasts
skinless chicken breasts
fresh ginger
fresh ginger
garlic
garlic
rice wine
rice wine
light soy sauce
light soy sauce
cornflakes
cornflakes
cornflour
cornflour
Chinese five spice
Chinese five spice
olive oil
olive oil
basmati rice
basmati rice
fresh coriander
fresh coriander
unsalted butter
unsalted butter
sriracha
sriracha
dark brown sugar
dark brown sugar
dark soy sauce
dark soy sauce
carrots
carrots
cucumber
cucumber
red cabbage
red cabbage
red chilli
red chilli
rice wine vinegar
rice wine vinegar
sesame oil
sesame oil
toasted sesame seeds
toasted sesame seeds

Equipment

Knife
Knife
Grater
Grater
Rolling pin
Rolling pin
Zip-lock bag
Zip-lock bag
Baking tray
Baking tray
Peeler
Peeler
Saucepan
Saucepan
Mixing bowl
Mixing bowl

Method

1

Put the chicken in a dish with the ginger, garlic, rice wine and soy sauce and marinate for at least 30 minutes.

2

Crush the cornflakes by putting them in a freezer bag and bashing with a rolling pin. When they are a fine crumb, add the cornflour and five spice and plenty of seasoning. Give everything a good shake in the bag.

3

Heat the oven to 190° fan. Take the chicken out of the marinade and shake off any excess and put into the bag and toss to coat all over. Drizzle a baking tray with oil and transfer the pieces of chicken onto it. Drizzle with more oil and bake for 30-40 minutes, turning midway through cooking, until golden and crunchy.

4

Meanwhile, put all the glaze ingredients into a pan and bubble together for a minute or two then set aside: the unsalted butter, sriracha, dark brown sugar, grated ginger, grated garlic and dark soy sauce.

5

Put the rice into a pan and cover with 500ml of cold water. Season with salt and cover and bring to the boil. Simmer gently for 10 minutes, then remove from the heat and stand with the lid on to steam for 2-3 more minutes. Fluff up with a fork.

6

Use a potato peeler to finely shave the carrot and cucumber and put into a bowl. Very finely slice the cabbage and add to the bowl. Finely chop the chili and add to the bowl along with the rice vinegar, soy sauce and sesame oil.

7

Once the chicken is golden and crispy, drizzle all over with the glaze and toss to coat.

8

Serve with the rice and salad. Garnish with the coriander leaves.

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Some of our members testimonials

Hi Victoria, this should be working, it may be your internet speed.

Jasmine, 04/04/22

Looks delicious but the videos won't load, am I the only person having trouble with this?

Victoria Luke, 04/04/22

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