Name: Crispy Chicken with Thai Coconut Brothy Rice
Cook time: 49 min
Yield: 1 recipe
Cuisine: Thai
Ingredients: 2 chicken breasts (approx. 175g/6oz each); 2 tbsp plain (all purpose) flour; ¼ tsp salt; ¼ tsp pepper; 40 g (3/4 cup) panko breadcrumbs; ¼ tsp cayenne pepper; ¼ tsp paprika; ½ tsp garlic powder; 1 small egg; spray oil; 1 tsp oil; 2 cloves garlic peeled and minced; 1 tsp ginger paste; 2 tbsp red Thai curry paste; 1 tbsp peanut butter; 120 ml (1/2 cup) chicken stock; 400 ml (14 oz) tin reduced fat coconut milk; 2 tsp fish sauce; 1 tbsp lime juice; 1 tbsp light brown sugar; 1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water; boiled rice long grain or jasmine (around 200g/3.5oz cooked rice per person); 2 spring onions (scallions) sliced; 2 tbsp chopped coriander (cilantro); 1 small red chilli sliced; 1 tsp sesame seeds; lime slices

Method

15 steps

Preheat oven to 200C/400F if baking the chicken.
Place a chicken breast between two pieces of parchment and flatten slightly with a rolling pin to even out thickness.
Repeat with the second chicken breast.
Place two new pieces of parchment on work surface. On the first, add flour, salt, and pepper; mix. On the second, add panko, cayenne, paprika, and garlic powder; mix.
Dredge each chicken breast in the flour mixture on both sides.
Crack the egg over the chicken, squish to coat evenly.
Transfer chicken to panko mixture and coat both sides thoroughly.
Cook the chicken: in an air fryer, place in basket, spray with oil, and air fry for 14-16 minutes, turning once; or bake on a sheet for 20-22 minutes, or pan-fry in 3 tbsp oil for 5-6 minutes per side until golden and cooked through.
While chicken cooks, make the sauce: heat 1 tsp oil in a saucepan over medium heat.
Add garlic and ginger, fry for 30 seconds, stirring constantly.
Add curry paste and peanut butter, stir to loosen.
Add chicken stock, coconut milk, fish sauce, lime juice, and brown sugar; stir and simmer gently for 5 minutes.
Stir in the cornflour slurry to thicken if desired.
Turn off heat. Serve rice in bowls, spoon sauce around, slice chicken and place on top.
Garnish with spring onions, coriander, sliced chili, sesame seeds, and lime slices, then serve.