Sesame Chicken Crispy Rice

• Jasmine Rice(300 g)
• Chicken breast(600 g)
• Cornflour(2 tbsp)
• Soy sauce(4 tbsp)
• Honey(2 tbsp)
• Rice Vinegar(1 tbsp)
• Sesame oil(2 tbsp)
• Gochujang paste(1 tbsp)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Onion(1)
• Carrot(1)
• Green Onions(4)
• Sesame seeds(2 tbsp)
• Rapeseed Oil(3 tbsp)
• Salt(1 tsp)
• Black pepper(1 tsp)

Method

1. 1

   Cook {Jasmine Rice} in plenty of water until just tender, about 12 minutes. Drain well, spread it out on a tray or large plate, and let the steam escape so the grains dry slightly.

   ~12 min

2. 2

   While the rice cooks, slice the {Chicken breast} into bite-size pieces. Toss with {Cornstarch}, {Salt}, and {Black pepper}. Finely chop the {Garlic} and {Scallions}, grate the {Ginger}, thinly slice the {Onion}, and cut the {Carrot} into thin matchsticks.

   ~12 min

3. 3

   In a small bowl, stir together {Soy sauce}, {Honey}, {Rice Vinegar}, {Sesame oil}, and {Gochujang paste}.

   ~2 min

4. 4

   Heat 1 tablespoon of {Vegetable oil} in a large nonstick skillet or wok over medium-high heat. Add the chicken and cook until golden and cooked through, 5 to 6 minutes. Transfer to a plate.

   ~6 min

5. 5

   Add another 1 tablespoon of {Vegetable oil} to the pan. Add the rice in an even layer and press it down lightly. Cook without stirring for 4 minutes so the bottom turns crisp and golden. Break it up, toss, then cook for 2 minutes more.

   ~6 min

6. 6

   Add the remaining 1 tablespoon of {Vegetable oil}, then stir in the {Onion}, {Carrot}, {Garlic}, and {Ginger}. Cook for 2 minutes. Return the chicken to the pan, pour in the sauce, and toss everything together for 2 minutes until glossy and lightly sticky. Finish with {Scallions} and {Sesame seeds}.

   ~4 min