Soy & Ginger Popcorn Chicken
Donal Skehan
Donal Skehan
Recipe - Beacon Court
Soy & Ginger Popcorn Chicken
Prep Time10 Minutes
Servings4
Cook Time50 Minutes
Ingredients
4 small chicken breast, cut into bite sized pieces
2cm piece fresh ginger, peeled and grated for the chicken and another 2cm for the glaze
2 cloves garlic, grated for the chicken and 1 clove, grated for the glaze
2 tbsp shaoxing rice wine
1 tbsp soy sauce and 1 tbsp for the shaved veggies
75g cornflakes, crushed
60g cornflour
1 tsp Chinese 5 spice
2 tbsp olive oil
250g basmati rice, rinsed
Sea salt
Freshly ground black pepper
50g unsalted butter
2 tbsp dark brown sugar
4 tbsp sriracha
2 tbsp dark soy sauce for the glaze
2 large carrots
½ medium cucumber
¼ white cabbage
1 red chilli, finely chopped
2 tbsp rice vinegar
1 tsp sesame oil
1 tbsp sesame seeds, toasted
Directions
INGREDIENTS
- 4 small chicken breast, cut into bite sized pieces
- 2cm piece fresh ginger, peeled and grated
- 2 cloves garlic, grated
- 2 tbsp shaoxing rice wine
- 1 tbsp soy sauce
- 75g cornflakes, crushed
- 60g cornflour
- 1 tsp Chinese 5 spice
- 2 tbsp olive oil
- 250g basmati rice, rinsed
- Sea salt
- Freshly ground black pepper
For the glaze:
- 50g unsalted butter
- 1 clove garlic, grated
- 2 tbsp dark brown sugar
- 4 tbsp sriracha
- 2 tbsp dark soy sauce
For the shaved veggies:
- 2 large carrots
- ½ medium cucumber
- ¼ white cabbage
- 1 red chilli, finely chopped
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp sesame seeds, toasted
METHOD
- Put the chicken in a dish with the ginger, garlic, rice wine and soy sauce and marinate for at least 30 minutes.
- Preheat the oven to 210°C/ fan 190°C/ 410°F/ Gas Mark 7. Crush the cornflakes by putting them in a freezer bag and bashing with a rolling pin. Add the cornflour, five spice and plenty of seasoning.
- Take the chicken out of the marinade, shake off any excess, add into the freezer bag and toss to coat all over.
- Drizzle a baking tray with olive oil and transfer the pieces of chicken onto it. Drizzle with more oil and bake for 30-40 minutes, turning in the middle, until golden and crunchy.
- Meanwhile, put all the glaze ingredients into a pan over a medium heat and bubble together for a minute or two until thickened & combined then set aside.
- 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. Add the chilli, rice vinegar, soy sauce and sesame oil.
- Put the rice into a pan and cover with 500ml of cold water. Season with salt, cover and bring to the boil then simmer gently for 10 minutes. Remove from the heat and stand with the lid on to steam for 2-3 more minutes. Fluff up with a fork.
- Once the chicken is golden and crispy, place on a warm serving platter, drizzle all over with the glaze and serve with the rice and salad.
10 minutes
Prep Time
50 minutes
Cook Time
4
Servings
Recipe
INGREDIENTS
- 4 small chicken breast, cut into bite sized pieces
- 2cm piece fresh ginger, peeled and grated
- 2 cloves garlic, grated
- 2 tbsp shaoxing rice wine
- 1 tbsp soy sauce
- 75g cornflakes, crushed
- 60g cornflour
- 1 tsp Chinese 5 spice
- 2 tbsp olive oil
- 250g basmati rice, rinsed
- Sea salt
- Freshly ground black pepper
For the glaze:
- 50g unsalted butter
- 1 clove garlic, grated
- 2 tbsp dark brown sugar
- 4 tbsp sriracha
- 2 tbsp dark soy sauce
For the shaved veggies:
- 2 large carrots
- ½ medium cucumber
- ¼ white cabbage
- 1 red chilli, finely chopped
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp sesame seeds, toasted
METHOD
- Put the chicken in a dish with the ginger, garlic, rice wine and soy sauce and marinate for at least 30 minutes.
- Preheat the oven to 210°C/ fan 190°C/ 410°F/ Gas Mark 7. Crush the cornflakes by putting them in a freezer bag and bashing with a rolling pin. Add the cornflour, five spice and plenty of seasoning.
- Take the chicken out of the marinade, shake off any excess, add into the freezer bag and toss to coat all over.
- Drizzle a baking tray with olive oil and transfer the pieces of chicken onto it. Drizzle with more oil and bake for 30-40 minutes, turning in the middle, until golden and crunchy.
- Meanwhile, put all the glaze ingredients into a pan over a medium heat and bubble together for a minute or two until thickened & combined then set aside.
- 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. Add the chilli, rice vinegar, soy sauce and sesame oil.
- Put the rice into a pan and cover with 500ml of cold water. Season with salt, cover and bring to the boil then simmer gently for 10 minutes. Remove from the heat and stand with the lid on to steam for 2-3 more minutes. Fluff up with a fork.
- Once the chicken is golden and crispy, place on a warm serving platter, drizzle all over with the glaze and serve with the rice and salad.