Chicken

Fried chicken with ginger rice

Name: Fried chicken with ginger rice recipe
Yield: 4
Ingredients: 125g baby cucumbers, quartered lengthways; 2 tbs rice wine vinegar; 2 cups (400g) long-grain rice; 2 tbs sunflower or vegetable oil; 1 tbs sesame oil; 1 tbs finely grated ginger; 3 large garlic cloves, finely chopped; 2 cups (500ml) chicken stock; Toasted black sesame seeds to serve; Red vein sorrel to serve; Chilli to serve; Wasabi to serve; Lime wedges to serve; 1/2 cup (125ml) buttermilk or yoghurt; 2 tsp garlic powder; 2 tsp onion powder; 2 tsp ground ginger; 4 small chicken breast fillets, lightly beaten to flatten; 2 cups (100g) panko breadcrumbs; 1/2 cup (75g) cornflour; Vegetable oil, to shallow fry

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by Warren Mendes

delicious. team

Jun 06, 2022

Warren Mendes makes a fragrant and flavour-packed fried chicken and rice dish, sure to dazzle with its different textures.

125g baby cucumbers, quartered lengthways
2 tbs rice wine vinegar
2 cups (400g) long-grain rice
2 tbs sunflower or vegetable oil
1 tbs sesame oil
1 tbs finely grated ginger
3 large garlic cloves, finely chopped
2 cups (500ml) chicken stock
Toasted black sesame seeds to serve
Red vein sorrel to serve
Chilli to serve
Wasabi to serve
Lime wedges to serve

Fried chicken

1/2 cup (125ml) buttermilk or yoghurt
2 tsp garlic powder
2 tsp onion powder
2 tsp ground ginger
4 small chicken breast fillets, lightly beaten to flatten
2 cups (100g) panko breadcrumbs
1/2 cup (75g) cornflour
Vegetable oil, to shallow fry

Method

1.

For the fried chicken, combine buttermilk, garlic powder, onion powder, ground ginger and 1 tsp salt flakes in a bowl.
2.

Add the chicken and turn to coat. Marinate in the fridge for at least 2 hours.
3.

Meanwhile, toss baby cucumber, vinegar and a pinch of salt flakes together in a bowl and set aside to lightly pickle.
4.

Rinse rice well under cold water until the water runs clear. Drain. Heat both oils in a saucepan over medium heat. Add ginger and garlic and cook for 30-40 seconds for the flavours to infuse, being careful not to burn the garlic. Add rice, stir to coat, then cook for 2 minutes to toast slightly. Add stock, season with salt flakes and bring to a simmer. Cover, reduce heat to low and cook for 15 minutes or until all liquid has absorbed. Remove from heat and stand, covered, while you cook the chicken.
5.

Combine breadcrumbs and cornflour in a bowl and season with salt flakes.
6.

Working with one piece at a time, remove chicken from marinade, ensuring it still has a good coating on it, and place in the breadcrumb mixture. Turn to coat and press down to make sure the coating is compact. Transfer to a plate or tray. Repeat with remaining chicken.
7.

Heat 1cm oil in a frypan over medium-high heat. Cook chicken, in batches, for 4-5 minutes on each side or until golden then transfer to a wire rack to drain.
8.

Divide rice among plates. Top with chicken and scatter with sesame seeds and sorrel. Serve with pickled cucumber, chilli condiment and lime wedges alongside.