Crispy Chicken in Sweet Teriyaki Sauce
with Rice and Pan-fried Carrot
Step-by-step instructions
Cook the rice
Heat the oven to 220°C (200°C fan). Rinse the rice until the water runs clear. Tip it into a pot with 300ml cold salted water and a tight lid, and bring to the boil. Lower to a medium heat, cover, and cook for 12 minutes, then take it off the heat and leave it covered, lid on, for another 12 minutes to finish in its own steam.
Crumb the chicken
Mix the breadcrumbs with 2 tbsp oil and a little salt and pepper. Sit the chicken on a lined tray and season it, then spread the mayo over the top. Pack the crumbs on, pressing down with the back of a spoon so they hold. Wash your hands and anything that touched the raw chicken.
Cook the chicken
Bake the chicken on the top shelf until golden and cooked through, 25 to 30 minutes. It is ready when there is no pink left in the middle.
Pan-fry the carrot
Cut the carrots into batons and grate the garlic. With about 10 minutes left on the chicken, get a pan hot with a little oil and fry the carrots until they start to char, 2 to 3 minutes. Stir in the garlic, drop to a medium heat for a minute, then add a splash of water and cover with a lid or foil. Cook until tender, 4 to 5 minutes, then set aside somewhere warm.
Warm the sauce
Wipe the pan back to medium-high heat. Add the teriyaki sauce with a splash of water and stir for a minute until warm, then take it off the heat and mix in the sweet chilli sauce.
Finish and serve
Fluff the rice with a fork and divide between plates. Add the carrots and the crumbed chicken, then pour the teriyaki sauce over the top.
No breadcrumbs in? Blitz a slice of stale bread, or crush a handful of cornflakes for an even crunchier crust.
Step-by-step instructions
Cook the rice
Heat the oven to 220°C (200°C fan). Rinse the rice until the water runs clear. Tip it into a pot with 300ml cold salted water and a tight lid, and bring to the boil. Lower to a medium heat, cover, and cook for 12 minutes, then take it off the heat and leave it covered, lid on, for another 12 minutes to finish in its own steam.
Crumb the chicken
Mix the breadcrumbs with 2 tbsp oil and a little salt and pepper. Sit the chicken on a lined tray and season it, then spread the mayo over the top. Pack the crumbs on, pressing down with the back of a spoon so they hold. Wash your hands and anything that touched the raw chicken.
Cook the chicken
Bake the chicken on the top shelf until golden and cooked through, 25 to 30 minutes. It is ready when there is no pink left in the middle.
Pan-fry the carrot
Cut the carrots into batons and grate the garlic. With about 10 minutes left on the chicken, get a pan hot with a little oil and fry the carrots until they start to char, 2 to 3 minutes. Stir in the garlic, drop to a medium heat for a minute, then add a splash of water and cover with a lid or foil. Cook until tender, 4 to 5 minutes, then set aside somewhere warm.
Warm the sauce
Wipe the pan back to medium-high heat. Add the teriyaki sauce with a splash of water and stir for a minute until warm, then take it off the heat and mix in the sweet chilli sauce.
Finish and serve
Fluff the rice with a fork and divide between plates. Add the carrots and the crumbed chicken, then pour the teriyaki sauce over the top.
No breadcrumbs in? Blitz a slice of stale bread, or crush a handful of cornflakes for an even crunchier crust.