Crispy Chicken Banh Mi Bowl

• Jasmine Rice(250 g)
• Chicken breast(600 g)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Garlic powder(1 tsp)
• Panko(80 g)
• Rapeseed Oil(2 tbsp)
• Carrot(2)
• Daikon(1)
• Rice Vinegar(3 tbsp)
• White sugar(1 tbsp)
• Cucumber(1)
• Coriander(15 g)
• Mayonnaise(4 tbsp)
• Sriracha(1 tbsp)
• Lime(1)

Method

1. 1

   Rinse {Jasmine Rice}. Add to a saucepan with 500ml water and a pinch of salt. Bring to a boil, cover, and cook until tender.

   ~12 min

2. 2

   Slice {Chicken breast} into bite-size pieces. Season with {Salt}, {Black pepper}, and {Garlic powder}, then coat all over with {Panko Breadcrumbs}.

   ~6 min

3. 3

   Julienne {Carrot} and {Daikon}. Toss with {Rice Vinegar} and {White sugar}, plus a pinch of salt, and leave to lightly pickle while everything else cooks. Slice {Cucumber}, roughly chop {Fresh cilantro}, and stir together {Mayonnaise} and {Sriracha}. Cut {Lime} into wedges.

   ~6 min

4. 4

   Heat {Vegetable oil} in a large frying pan over medium-high heat. Cook the chicken for 6–8 minutes, turning a few times, until golden and crisp on the outside and cooked through.

   ~8 min

5. 5

   Fluff the rice and divide between bowls. Top with the crispy chicken, pickled vegetables, {Cucumber}, and {Fresh cilantro}. Spoon over the spicy mayo and serve with {Lime} wedges for squeezing over.

   ~4 min