STICKY CHICKEN SCHNITZEL & EGG FRIED RICE

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 while cooking until the egg is 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.