Crispy Chicken and Rice Salad

Ingredients

• 2 eggs, beaten
• ½ cup flour
• 1 tsp garlic powder
• ½ tsp chilli flakes
• 4–6 chicken thighs, sliced in half lengthways
• Vegetable oil spray
• ½ cup cooked brown rice, chilled
• 1 tbsp sesame oil
• 1 tsp chilli oil
• 1 tbsp soy sauce
• 1 cup red cabbage, chopped
• 1 cup cucumber, diced
• 1 cup edamame
• 2 spring onions, chopped
• Handful fresh coriander, chopped
• Juice of 1 lemon
• 2 tbsp Greek yoghurt
• 1 tbsp sriracha

Instructions

1. 1

   Prepare the chicken - In a shallow dish, combine the flour, garlic powder, and chilli flakes. Dip the chicken pieces into the beaten egg, then coat lightly in the flour mixture.

2. 2

   Cook the chicken - Spray the coated chicken with vegetable oil and cook in the air fryer at 200°C for 15–18 minutes, until golden and cooked through. Set aside.

3. 3

   Prepare the salad base - In a large bowl, combine the red cabbage, cucumber, edamame, spring onions, and coriander.

4. 4

   Crisp the rice - Place the chilled rice in a silicone or air fryer–safe tray. Stir through the sesame oil, chilli oil, and soy sauce. Air fry at 200°C for 15 minutes, stirring once halfway, until crispy.

5. 5

   Make the dressing - In a small jug or bowl, mix the Greek yoghurt, lemon juice, and sriracha until smooth.

6. 6

   Assemble - Mix the salad, crispy rice, and dressing together. Spoon into serving bowls and top each with 3–4 pieces of crispy chicken.