A tried and tested recipe for a flavour explosion! The combo of JUX Ginger, Carrot, Garlic and Parsley creates a sweet flavour with a fiery kick that'll have your taste buds dancing. Although slightly fiddly to prepare, it's absolutely worth it!
Ready in 20-25 minutes
Serves 2 people
Ingredients
● Two chicken breasts
● 1 egg
● 1 tsp soy sauce
● 4 tbsp corn flour
● 1.5 tsp five spice
● 1 tsp JUX parsley
● Rapeseed oil
● Sesame seeds
● White rice
Sauce
● 1 tsp JUX ginger
● 1.5 tsp JUX garlic
● 2 tsp JUX carrot
● 1 tbsp sesame oil
● 1.5 tbsp soy sauce
● 1 tsp maple syrup
● 2 tsp sriracha
● 1 tsp ketchup
● 1 tsp rice wine vinegar
Preparation
1. Start by chopping your chicken breast into similar sized chunks and put the side.
2. In a bowl, whisk one egg with a tsp of soy. In a second bowl, combine the cornflour, five spice, 1 tsp of JUX parsley and seasoning.
3. Coat each chunk of chicken in the egg wash, and then into the cornflour to coat evenly.
4. Add 1cm of rapeseed oil to a non-stick pan and heat for 2-3 mins. While you're doing this, prepare the rice as per cooking instructions on the packet.
5. Gently add the chicken to the oil, you can test if it's ready if your chicken instantly sizzles.
6. Cook your chicken until golden and crispy, around 8-10 minutes.
7. While this cooks, combine your sauce ingredients in a bowl.
8. Once the chicken is cooked, remove from the oil and place on a paper towel to soak up any excess.
9. Drain the oil from the pan and add your sauce, cook for 2-3 minutes until it starts to get sticky.
10. Add your crispy chicken back to the pan and coat in the sticky sauce.
11. Serve over white rice and top with sesame seeds, spring onions and JUX Parsley.
