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Ingredients
- 3 TBSP Lee Kim Kee Premium Soy Sauce
- 2 TBSP Chinkiang Vinegar
- 2 TBSP Sesame Oil
- 1 TSP Chiu Chow Style Chilli Oil for Flavour
- 3 Cloves Crushed Garlic
- 2 TBSP Crushed Ginger
- 1 TBSP Lee Kim Kee Oyster Sauce
- 1 TBSP Tomato Sauce
- 500g Whole Chicken Breast or Chicken Tenderloin
- 1 Egg
- 1/2 Cup White Flour
- 1 Cup Panko Crumb
- 2 TBSP Olive Oil
- Chopped Shallots for Garnish
- Side of Pickled Ginger for Garnish
- Kewpie Mayo for Garnish
- 1/2 Cup Mixed Chopped Cabbage, Bok Choy and Thinly Sliced Carrot
- 2 TBSP White Vinegar
- Cracked Pepper
- 2 Cups White Rice
- 2 Cups Water for Rice
Method
- To cook the rice, place 2 cups of White Rice in a rice bowl. Wash thoroughly with running water and stir, tipping out any starchy water. Repeat until the water is clear. Place rinsed rice into rice cooker alongside 2 cups of Water. Set rice cooker to cook. It will take about 20 minutes.
- To marinade the chicken, place chicken breast or tenderloin into a bowl and combine with 2 TBSP Lee Kim Kee Premium Soy Sauce, 2 TBSP Chinkiang Vinegar, 1 TBSP Sesame Oil, 1 TSP Chiu Chow Style Chilli Oil, 3 Crushed Garlic, 2 TBSP Ginger Paste and cracked pepper to taste. Coat well and set aside.
- To make the mixed pickled cabbage, place mixed cabbage, bok choy and sliced carrot into a bowl. Pour 1 TBSP sesame oil, 1 TBSP Lee Kim Kee Premium Soy Sauce and 2 TBSP of White Vinegar into the bowl. Mix well and set aside.
- To make sauce dressing, mix 1 TBSP Lee Kim Kee Oyster Sauce, 1 TBSP Lee Kum Kee Premium Soy Sauce and 1 TBSP Tomato Sauce. Set aside.
- Whisk 1 egg into a bowl. On a separate plate, evenly place 1/2 Cup of White Flour. On another separate plate, evenly place 1 cup Panko Crumbs. Grab marinated chicken and coat each chicken piece into the egg bowl. Shake off excess egg on the chicken and lightly dust the chicken on both sides with flour. Place dusted chicken onto panko crumb plate, ensuring both sides of the chicken are pressed firmly and evenly into the Panko Crumb. Repeat until all chicken pieces are coated and set aside.
- Heat TBSP Olive Oil in a medium pan on medium to high heat. After 2 mins, place Panko Chicken into hot pan, laying it away from you so you don’t get burnt. Cook each side for 4 mins until golden brown and the pink is cooked through.
- Grab a serving bowl and fill 1/2 the bowl with rice, arranging the mixed pickled cabbage on the other side. Slice cooked chicken across about 1 cm wide on a chopping board and place chicken onto rice. Garnish with a drizzle of the prepared sauce dressing, a drizzle of kewpie mayo, chopped spring onion and pickled ginger. Serve and enjoy!
Product used in recipe
- KEWPIE - KEWPIE MAYONNAISE 500G
- LEE KUM KEE - LKK PANDA OYSTER SAUCE 255G
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 500ML
- LEE KUM KEE - LKK CHILLI OIL CHIU CHOW 205G