Ingredients
Crispy Chicken
4 chicken breasts
1 tsp soy sauce
1 tsp rice vinegar
2 tsp garlic mince
¼ tsp sesame oil
Salt & pepper
½ cup flour
2 eggs
1 ½ cup panko bread crumbs
4 tbsp avocado oil
jasmine rice
Red Curry Sauce
2 tbsp neutral oil
¼ red onion
4 tbsp Thai red curry paste
2 cloves garlic
½ tsp curry powder
1 can coconut milk
2 tsp brown sugar
1 tsp oyster sauce
1 Juice lime
Salt & pepper
Tools
baking sheet
parchment paper
Directions
Crispy Chicken
Step 1
Slice your chicken breasts in half so that the thickness is even on each side.
4 chicken breasts
Step 2
Marinate your chicken with the ingredients below. Let sit for at least 15 mins.
4 chicken breasts
1 tsp soy sauce
1 tsp rice vinegar
2 tsp garlic mince
¼ tsp sesame oil
Salt & pepper
Step 3
Meanwhile, begin cooking your jasmine rice.
jasmine rice
Step 4
Add some oil to your panko breadcrumbs to help them crisp up in the oven.
1 ½ cup panko bread crumbs
4 tbsp avocado oil
Step 5
Dip your chicken in flour, then egg wash and then the panko breadcrumbs before placing it on a baking sheet lined with parchment paper.
4 chicken breasts
½ cup flour
2 eggs
1 ½ cup panko bread crumbs
baking sheet
parchment paper
Step 6
Bake at 430F for 25-35 mins, flipping halfway through.
Step 7
Broil for 2-3 minutes to get extra crispy.
Step 8
Prepare your curry sauce then assemble your bowl with crispy chicken and curry sauce served over a bed of jasmine rice.
jasmine rice
Red Curry Sauce
Step 1
For the curry sauce, cook down red onions (finely chopped) in neutral oil.
2 tbsp neutral oil
¼ red onion
Step 1
Add in your Thai red curry paste, garlic cloves, curry powder, coconut milk, brown sugar and oyster sauce. Bring it to a boil, then reduce heat, cover and let simmer for 20 mins on low.
4 tbsp Thai red curry paste
2 cloves garlic
½ tsp curry powder
1 can coconut milk
2 tsp brown sugar
1 tsp oyster sauce
Step 2
Add in fresh lime juice, salt and pepper and that's your sauce!
1 Juice lime
Salt & pepper
