Main Ingredients:
Chicken breast: 1 piece; Egg: 1; Baby bok choy: appropriate amount; Bread crumbs: appropriate amount; Starch: appropriate amount; Thai sweet chili sauce: appropriate amount.
Seasonings:
White pepper powder: a little; Five spice powder: a little; Cooking wine: 1 tablespoon; Soy sauce: 2 tablespoons.
Taste: Salty and fresh; Cooking method: Fried; Time required: Half an hour; Difficulty: Ordinary.
Steps for cooking Crispy Chicken Rice
Wash the chicken breast.
Cut the chicken breast horizontally into two pieces.
Use a meat hammer or the back of a knife to tenderize the chicken breast.
Add 1 tablespoon of cooking wine.
Marinate the chicken breast with 2 tablespoons of soy sauce, a little white pepper powder, and a little five spice powder for 15 minutes.
During this time, wash the baby bok choy, blanch it in boiling water, and then cool it down and drain the water. Prepare starch, bread crumbs, and beat an egg.
Coat the marinated chicken breast with starch on both sides, then dip it in the beaten egg on both sides, and finally coat it with bread crumbs.
Pour plenty of oil into the pan and heat it to 80% hot. Put the coated chicken breast into the pan and fry it over medium heat, turning it over occasionally. Fry until both sides are golden brown, then remove and drain the oil.
Tear the fried chicken breast into small pieces and put it on the cooked rice, being careful not to burn your hands.
Add the blanched baby bok choy or your favorite vegetables, and drizzle with Lee Kum Kee sweet chili sauce. It’s super delicious.
