Crispy Chicken in Sweet Teriyaki Sauce

Instructions

1. 1

   Cook the rice

   Preheat your oven to 220°C / 200°C fan / gas mark 7. Rinse the rice to remove excess starch. Pour 300ml cold salted water into a medium pot with a tight-fitting lid. Stir in the rice and bring to the boil. Once boiling, lower the heat to medium, cover with the lid and cook for 12 minutes. Remove the pot from the heat and keep covered for another 12 minutes, or until ready to serve (the rice will continue to cook in its own steam).

2. 2

   Crumb the chicken

   In a bowl, mix the breadcrumbs with 2 tbsp oil and season with salt and pepper. Pop the chicken on a lined baking tray and season with salt and pepper. Spoon the mayo over the top of the chicken, then top with the crumb. Press down firmly with the back of a spoon. Wash hands and equipment after handling raw chicken.

3. 3

   Cook the chicken

   When the oven is hot, place the chicken on the top shelf. Bake until cooked through and golden on top, 25 to 30 minutes. Chicken is cooked when no longer pink in the middle.

4. 4

   Pan-fry the carrot

   Trim the carrot and chop into batons. Peel and grate the garlic (or use a garlic press). When the chicken has 10 minutes of cooking time left, place a pan over medium-high heat with a drizzle of oil. Once hot, fry the carrot until starting to char, 2 to 3 minutes. Stir in the garlic, lower the heat to medium and cook for 1 minute. Add a splash of water and cover with a lid or some foil. Cook until tender, 4 to 5 minutes. Remove from the pan, set aside and cover to keep warm.

5. 5

   Warm the sauce

   Return the pan to medium-high heat. Add the teriyaki sauce along with a splash of water. Cook, stirring, until warmed through, 1 minute. Remove from the heat and stir through the sweet chilli sauce.

6. 6

   Finish and serve

   Fluff up the rice with a fork and divide between plates. Serve the pan-fried carrot and crumbed chicken alongside. Drizzle the tangy teriyaki sauce over the chicken and rice.