STICKY CHICKEN SCHNITZEL & EGG FRIED RICE

This dish gives you crisp schnitzel with a glossy, sweet chilli glaze and a bowl of warm, fragrant egg fried rice. You get bold flavour, quick prep, and a plate that works for weeknights or relaxed entertaining.

By Hinds Spices

INGREDIENTS

For the coated chicken schnitzel:

• 6 chicken breasts
• 3 eggs, beaten or 125ml water
• 300g Hinds Southern Coating Original
• 300ml oil for frying

For the egg fried rice:

• 30ml sweet chilli sauce
• 15ml honey
• 5ml soy sauce
• juice of 1 lemon
• 10ml sesame seeds, toasted
• 15ml sesame oil
• 2 spring onions, finely chopped
• 2 carrots, finely diced
• 3 cups cooked basmati rice
• 1 egg, beaten
• 30ml chopped coriander
• a few sprigs of fresh coriander
• 1 lime, cut into wedges

METHOD

For the chicken schnitzel:

1. Butterfly the chicken breasts. Place each between two pieces of cling film and gently pound with a rolling pin to flatten.
2. Dip the chicken into the beaten egg or water, then coat in Hinds Southern Coating Original. Repeat for an extra layer.
3. Shallow-fry the coated chicken in oil for 3 minutes on each side, until golden, crisp, and cooked through.

For the sweet chilli sauce:

1. Place the sweet chilli sauce, honey, soy sauce, lemon juice, and toasted sesame seeds into a small pot.
2. Simmer gently for 5 minutes, then set aside to cool.

For the egg fried rice:

1. Heat the sesame oil in a frying pan over medium heat. Fry the spring onions and carrots for 2 minutes.
2. Add the cooked rice and toss to combine.
3. Pour in the beaten egg and stir continuously for 2 minutes, until fully incorporated.

To Serve:

1. Warm the chicken schnitzel slices and coat with the sweet chilli sauce.
2. Serve the chicken on top of the egg fried rice.
3. Garnish with fresh coriander and a wedge of lime.