Fakeaway Salt and Chili Chicken with Fried Rice
- 31 - 60 Minutes
- Serves 2
- 120g Tilda Basmati Rice
- 1 tbsp soy sauce
- 1 egg
- 1 scallion
- 1/4 tsp ginger
- Salt & Chilli Chicken:
- 2 large chicken breasts
- Half a red and green pepper
- 1 red chilli
- 1 onion
- 50g cornflour
- Chicken marinade:
- 1 tbsp Soy sauce
- 1/2 tsp Sesame oil
- 2 crushed cloves of garlic
- Spice mix:
- 1/2 tsp Salt
- 1/2 tsp Black pepper powder
- 1/4 tsp Chinese five spices
- 1/2 tsp all purpose seasoning
Marinate the chicken in the marinate ingredients above. Set aside for 15 minutes before adding the cornflour.
Spray with oil spray and add to the air fryer for 15 minutes on 180° Celsius.
-For the fried rice, first you want to rinse your Tilda basmati rice well until the water runs clear.
Then add it to a pot of 360ml of water. Stir, cover and cook the rice for 10-12 minutes over a low heat.
Remove from the heat, keep covered and leave to stand for 3 minutes.
-Fluff lightly with a fork and let cool down. (Once everything is cooked, this will have cooled.)
Add your egg to a pan and let it scramble. Set aside.
In the same pan, add your chopped scallion, ginger. Fry for a minute or two.
Add the rice in the pan, the egg and the soy sauce.
Stir and let it heat through and voila!
In a pan add oil spray, fry off the sliced peppers, onion for a few minutes. Then add the finely chopped chillies. Add the cooked crispy chicken.
Add the spice mix, stir and voila!