Ingredients
- 2 chicken breasts
- 100g plain flour
- 3 eggs, mixed with a splash of milk for egg wash
- 150g panko breadcrumbs
- 2 tbsp sesame seeds
- Vegetable oil spray
- 80g sriracha sauce
- 80g sweet chilli sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp cornflour
- 30ml water
- 1 head bok choi
- 2 tbsp vegetable oil
- 1 red chilli, sliced
- 2 garlic cloves, sliced
- 200g leftover, cooked rice
- 50g peas
- 1 egg, mixed with a fork
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- Coriander leaves, to garnish
- 1 spring onion, sliced
- sesame seeds, to garnish
- Start by prepping the chicken. Place the chicken breasts on a chopping board and slice lengthways into thin strips (around 4-5 strips per chicken breast). Next, set up three bowls: one with the flour in it, one with the egg wash, and one with the panko breadcrumbs. Add the sesame seeds to the breadcrumbs and mix through. Dip the chicken in the flour, followed by the egg wash, followed by the breadcrumbs. Repeat the process to make sure they are fully coated then set aside.
- Heat the air fryer to 200c. Place the breadcrumbed chicken in the air fryer and spray lightly with the oil. Cook for 12 minutes at 200c, turning the chicken after 6 minutes.
- When the chicken goes into to the air fryer, make the sauce that will coat the chicken. Place the sriracha, sweet chilli sauce, honey and sesame oil in a small pot and place on the heat. Mix the cornflour with the water and add to the pot. Bring the mix to the boil, stirring regularly, then turn the heat to low and cook for 1 minute while stirring. Then remove from the heat.
- Slice the end of the bok choy head and separate and clean the leaves (keep the small leaves whole and cut the bigger leaves into 2 or 3 pieces). Heat a wok and add the vegetable oil. Add the chilli and garlic and cook for 1 minute, being careful not to burn the garlic, then add the bok choy and cook for 1 minute. Move the veg to the side of the pan and add the egg, breaking it up with a spatula or wooden spoon as it cooks and cook for one minute. Next, add the leftover rice and the peas and cook for another minute, stirring them through the veg and egg. Finally, add the soy sauce and fish sauce and cook for another minute, stirring the sauce through the rice and veg. Then remove from the heat.
- When the chicken is cooked, remove the pieces from the air fryer and place in a large bowl. Spoon the sauce over the chicken and mix gently until the chicken is evenly coated in the sauce.
- Stack the chicken pieces on to a serving plate and garnish with some more sesame seeds and chopped coriander. Spoon the fried rice into a bowls and garnish with some sliced spring onions, coriander leaves, and sesame seeds and serve alongside the chicken.
