Ingredients
Chicken
- 2 chicken breasts
Marinade
- 2 c. à s. sriracha sauce
- 2 c. à c. spices (paprika, garlic, salt, pepper)
- 2 eggs
- 50 ml milk
Breadcrumbs
- 150 g breadcrumbs
Creamy sauce
- 3 c. à s. fresh cream
- 1 c. à s. sriracha
- 2 c. à s. sweet and sour sauce
- 2 c. à s. mayonnaise
- 1 c. à s. sweet soy sauce
- 1 c. à s. fresh chopped parsley
Sets
- 30 g fried onions
Rice
- 200 g Thai rice
Instructions
- 1
Chicken marinade: In a bowl, combine the chicken with the Sriracha sauce, spices, eggs, and milk. Coat well and marinate in the refrigerator. (Can be used immediately if there is no time.)
- 2
Double breading: prepare two plates, one with beaten eggs and one with breadcrumbs mixed with spices. Bread each piece twice: egg → breadcrumbs → egg → breadcrumbs. This is what makes it crispy!
- 3
Creamy sriracha sauce: In a bowl, combine the heavy cream, sriracha, sweet and sour sauce, American mayonnaise, sweet soy sauce, and chopped fresh parsley. Mix well until the sauce is smooth. Set aside.
- 4
Cook the Thai rice: rinse the rice and cook in a saucepan according to the instructions (ratio 1:1.5 water). Keep warm.
- 5
Fry the chicken: heat the oil over medium heat. Fry the breaded chicken until golden brown. Drain on paper towels to remove as much fat as possible.
- 6
Assembling the bowl: place the rice in the bowl, cut the chicken and place it on top. Drizzle with creamy sauce and a dash of sweet and sour sauce. Finish with fried onions and chopped fresh parsley. Bon appétit!
