Ingredients

The following ingredients have 4 Servings
  • 4 chicken breast fillets small
  • 1/4 cup plain flour
  • 1 egg
  • 1/4 cup water
  • 1 1/2 cups panko breadcrumbs
  • 1 tbs vegetable oil
  • 1 brown onion finely chopped small
  • 2 tsp fresh ginger grated
  • 2 garlic cloves crushed
  • 3 tsp curry powder
  • 1 1/2 tbs plain flour
  • 1.5 cups Massel Chicken Style Liquid Stock
  • 1 1/2 tbs soy sauce
  • 3 tsp rice vinegar
  • 2 tsp honey
  • 2 tsp tomato paste
  • 1 vegetable oil for frying
  • 4 serves white rice *to serve
  • 1 carrot large shredded
  • 3 spring onions shredded
  • 2 tbs pickled pink ginger shredded
  • 1 pinch salt and pepper to taste

Instruction

  • Place flour on a plate. Season with salt and pepper. Whisk egg and water in a shallow bowl. Place breadcrumbs on a plate. Toss 1 piece of chicken in flour to coat. Dip in egg mixture, then toss in breadcrumbs, pressing to secure. Place onto a plate. Repeat with remaining chicken. Refrigerate for 10 minutes.
  • Meanwhile, heat 1 tablespoon vegetable oil in a small saucepan. Cook onion, stirring, for 3 minutes. Add fresh ginger, garlic and curry powder and cook for 1 minute. Add flour and cook for 1 minute. Gradually stir in chicken stock until smooth. Stir in soy sauce, vinegar, honey and tomato paste. Bring to the boil. Reduce heat and simmer for 8-10 minutes or until thickened slightly.
  • Add enough vegetable oil in a large frying pan to shallow fry. Heat over medium heat. Cook chicken for 5-6 minutes each side or until golden and cooked through. Transfer chicken to a board. Cool for 2 minutes. Thickly slice.
  • Divide steamed rice among serving plates. Arrange chicken alongside rice. Top with carrot, spring onions and pink ginger. Drizzle sauce on plate. Serve.