To start, prepare your chicken by slicing the two breasts the long way into thin slips, aim for about 4-5 per breast. Next, set out three bowls: one holding the flour, a second with the egg wash mixture of three eggs and a bit of milk, and a third with the panko breadcrumbs mixed with sesame seeds. First coat the chicken in the flour, then in the egg wash, and finally in the breadcrumbs. Complete this process twice to ensure a complete coating and then place the chicken aside.
Next, preheat your air fryer to 200 degrees Celsius. Lay the breaded chicken pieces in the air fryer and mist over them with vegetable oil spray. They should cook for a total of 12 minutes, make sure to flip the pieces once after 6 minutes.
While the chicken cooks, you can meanwhile make the sauce it will be coated in. Over heat in a small pot, combine the sriracha, sweet chilli sauce, honey, and sesame oil. Separately initially, mix the cornflour with the water and thereafter add to the mixture in the pot. Bring the sauce to a boil while stirring regularly, after which reduce to a low heat and continue to cook while stirring for an additional minute. At this point, the sauce can be removed from the heat.
Now what you’ve made is a tantalising recipe of chicken in breadcrumb coating garnished with a sweet and savoury sauce. Enjoy!
Initiate with chopping off the bok choy head’s end, separate the leaves and cleanse them well (retain the petite leaves in their original size, while dividing the larger ones into two or three portions). Set a wok on the flame and pour in vegetable oil. Toss in chilli and garlic to cook them for a minute, paying attention not to char the garlic, then infuse the bok choy to the simmering mixture and further cook for a minute. Shift the veggies towards the edge of the pan and introduce the egg in the centre, fragmenting it using a culinary spatula or a wooden spoon whilst cooking it for a minute. Subsequently, blend in the remaining rice and peas with a minute of cooking, intermixing them with the vegetable and egg ensemble.
As a concluding step, pour in soy and fish sauce, continuing to cook for another minute whilst ensuring that the sauce permeates through the rice and veggies. Once done, take off the concoction from the heat. Post the chicken’s cooking process, extricate the portions from the air fryer and transfer them into a sizeable bowl. Drizzle the sauce over the chicken and with a gentle toss, ensure the pieces are uniformly glazed with the sauce.
Assemble the chicken pieces over a serving dish, accentuated with a sprinkling of additional sesame seeds and finely chopped coriander to garnish. Ladle the stir-fried rice into bowls, garnished with slices of spring onions, coriander leaves, and sesame seeds. Serve the embellished bowl of rice along with the decorated chicken plate.