Sticky Soy & Ginger Popcorn Chicken with Rice & Shaved Veggies

Name: Sticky Soy & Ginger Popcorn Chicken with Rice & Shaved Veggies
Total time: 60 min
Ingredients: 4 skinless chicken breasts (cut into bite sized pieces); 2 cm fresh ginger (peeled and grated); 2 cloves garlic (grated); 2 tbsp rice wine (shaoxing); 1 tbsp light soy sauce; 75 g cornflakes (crushed); 60 g cornflour; 1 tsp Chinese five spice; olive oil; 250 g basmati rice; fresh coriander (to garnish); 50 g unsalted butter; 4 tbsp sriracha; 2 tbsp dark brown sugar; 2 cm fresh ginger (peeled and grated); 1 clove garlic (grated); 2 tbsp dark soy sauce; 2 large carrots; ½ medium cucumber; ¼ red cabbage; 1 red chilli (finely chopped); 2 tbsp rice wine vinegar; 1 tbsp light soy sauce; 1 tsp sesame oil; 1 tbsp toasted sesame seeds

60 mins

521 cals per serving

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.

Equipment

Knife

Grater

Rolling pin

Zip-lock bag

Baking tray

Peeler

Saucepan

Mixing bowl

Method

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

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.

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.

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.

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.

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.