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Recipe Card
ingredients
- 2 boneless skinless chicken breasts
- Kosher salt and freshly ground pepper, to taste
- 1 1/4 cups (about 2.6 ounces) cornflakes, crushed
- 1 large egg, beaten
- 1 1/2 tablespoons honey
- 1 tablespoon light soy sauce
- 1 tablespoon rice wine vinegar
- 2 garlic cloves, finely chopped
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 1/3 cup jasmine rice, rinsed and cooked according to the package instructions
- 1 spring onion, thinly sliced
- Sesame seeds, for garnish
- Sriracha mayonnaise, for serving
Method
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Season chicken breast with salt and pepper.
Step 3
Dip each piece of chicken into the beaten egg, then coat it with the crushed cornflakes, pressing the crumbs onto the chicken to adhere.
Step 4
Place the coated chicken pieces on a baking sheet lined with parchment paper.
Step 5
Bake in the preheated oven for about 20-25 minutes or until the chicken is golden and crispy.
Step 6
In a small saucepan, combine the runny honey, light soy sauce, rice wine vinegar, and finely chopped garlic.
Step 7
Cook over low heat, stirring constantly, until the sauce thickens slightly. Stir in the cornstarch-water mixture to thicken the sauce further if needed.
Step 8
Divide the cooked jasmine rice into bowls, top the rice with the crispy baked chicken pieces, and drizzle with the garlic honey sauce.
Step 9
Garnish with thinly sliced spring onions, sesame seeds, and sriracha mayonnaise.