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Donal Skehan
Sheet Pan Sticky Soy & Ginger Popcorn Chicken with Rice & Shaved Veggies | DonalSkehan.com
  • main-meals

Sheet Pan Sticky Soy & Ginger Popcorn Chicken with Rice & Shaved Veggies

February 15

The Sheet Pan Sticky Soy & Ginger Popcorn Chicken with Rice & Veggies is a winner with our two little boys. All the elements can be prepared in advance and we can assemble it as per the demands of toddlers.

  • time 60mins
  • serves Serves 4
Method
  1. Put the chicken in a dish with the ginger, garlic, rice wine and soy sauce and marinate for at least 30 minutes.
  2. Preheat the oven to 210°c/ fan 190°c. Crush the cornflakes by putting them in a freezer bag and bashing with a rolling pin. Add the cornflour, five spice and plenty of seasoning.
  3. Take the chicken out of the marinade, shake off any excess, add into the freezer bag and toss to coat all over.
  4. Drizzle a baking tray with oil and transfer the pieces of chicken onto it. Drizzle with more oil and bake for 30-40 minutes, turning in the middle, until golden and crunchy.
  5. Meanwhile, put all the glaze ingredients into a pan over a medium heat and bubble together for a minute or two then set aside.
  6. Use a potato peeler to finely shave the carrot and cucumber and put into a bowl. Very finely slice the cabbage and add to the bowl. Add the chilli, rice vinegar, soy sauce and sesame oil.
  7. Put the rice into a pan and cover with 500ml of cold water. Season with salt, cover and bring to the boil then simmer gently for 10 minutes. Remove from the heat and stand with the lid on to steam for 2-3 more minutes. Fluff up with a fork.
  8. Once the chicken is golden and crispy, place on a warm serving platter, drizzle all over with the glaze and serve with the rice and salad.

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Ingredients

4 small chicken breast, cut into bite sized pieces

2cm piece fresh ginger, peeled and grated

2 cloves garlic, grated

2 tbsp shaoxing rice wine

1 tbsp soy sauce

2.5oz cornflakes, crushed

5tbsp cornflour

1 tsp Chinese 5 spice

Olive oil, to drizzle

9oz basmati rice, rinsed 

Sea salt & freshly ground black pepper

 

For the glaze:

4tbsp unsalted butter

4 tbsp sriracha

2 tbsp dark brown sugar

2cm piece fresh ginger, peeled and grated

1 clove garlic, grated

2 tbsp dark soy sauce

 

For the shaved veggies:

2 large carrots

½ medium cucumber

1 red chilli, finely chopped

2 tbsp rice vinegar

1 tbsp soy sauce

1 tsp sesame oil

1 tbsp sesame seeds, toasted

4 small chicken breast, cut into bite sized pieces

2cm piece fresh ginger, peeled and grated

2 cloves garlic, grated

2 tbsp shaoxing rice wine

1 tbsp soy sauce

75g cornflakes, crushed

60g cornflour

1 tsp Chinese 5 spice

Olive oil, to drizzle

250g basmati rice, rinsed 

Sea salt & freshly ground black pepper

 

For the glaze:

50g unsalted butter

4 tbsp sriracha

2 tbsp dark brown sugar

2cm piece fresh ginger, peeled and grated

1 clove garlic, grated

2 tbsp dark soy sauce

 

For the shaved veggies:

2 large carrots

½ medium cucumber

1 red chilli, finely chopped

2 tbsp rice vinegar

1 tbsp soy sauce

1 tsp sesame oil

1 tbsp sesame seeds, toasted

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