for 4 person

Rice

250 g	jasmine rice
4 dl	salted water

Crumb coating

3 tbsp	Maizena cornflour
2	eggs, beaten
4	chicken breasts
½ tsp	salt
a little	pepper

Chicken breasts

clarified butter for frying

Sauce

1 tsp	Maizena cornflour
½ dl	water
5 tbsp	soy sauce
3 tbsp	liquid honey
½ tbsp	coarse cane sugar
1 ½ tbsp	mirin (rice wine)
2 tbsp	sesame oil
½ tbsp	sambal oelek
1 cm	ginger, finely grated
1	garlic clove, squeezed

To serve

1 tbsp	sesame seeds
2 tbsp	coriander, leaves torn off

How it's done

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Place the water and rice in a pan, bring to the boil, leave covered on a switched-off hob for approx. 20 mins. until fully absorbed; do not remove the lid. Separate the rice with a fork.

Crumb coating

Empty the cornflour into a dish, beat the eggs in a deep dish. Season the chicken breasts, toss the meat in the cornflour and then dip in the egg.

Chicken breasts

Heat the clarified butter in a wide, non-stick frying pan. Fry the chicken for approx. 5 mins. on each side.

Sauce

Mix the cornflour with the water. Stir in the soy sauce along with all the other ingredients up to and including the garlic. Pour the sauce in with the chicken breasts, continue to simmer for approx. 5 mins., occasionally turning the chicken breasts.

To serve

Plate up the chicken breasts with the sauce, sprinkle with the sesame seeds and coriander. Serve with the rice.

Show complete recipe