Crispy Chicken with Rice & Creamy Sauce
Equipment
Ingredients
Chicken
chicken breast (raw)
1 piece
paprika powder
1.5 tsp
black pepper
0.5 tsp
salt
0.5 tsp
chili flakes
0.25 tsp
flour
100 g
cornflakes (unsweetened)
100 g
egg
2 piece
Creamy Sauce
honey
3 tsp
oil
1 tsp
water
15 ml
chili flakes
1 pinch
cooking cream
200 ml
cream cheese
2 tbsp
dried parsley
3 tbsp
black pepper
0.25 tsp
vegeta
1 tsp
salt
0.25 tsp
paprika powder
1 tsp
Rice
rice
2 cup
water (boiling)
750 ml
butter
2 tsp
vegeta
1 tsp
Instructions
Prepare and season chicken
Cut chicken breast into 2 slices and season with paprika, pepper, salt, and chili flakes.
Bread the chicken
Roll chicken slices in flour, then beaten egg, and finally ground cornflakes. Repeat flour and cornflakes layers for extra crispiness.
Bake the chicken
Bake breaded chicken at 180°C for 35 minutes, turning halfway through for even browning.
Prepare honey-chili glaze
Mix honey, oil, water, and chili flakes until well combined.
Apply glaze to chicken
Brush honey-chili glaze over the baked chicken pieces.
Prepare creamy sauce
Mix cooking cream, cream cheese, dried parsley, pepper, vegeta, salt, and paprika powder until smooth.
Simmer the sauce
Simmer the creamy sauce for 5-8 minutes until thickened.
Cook the rice
Add 2 cups boiling water to rice with butter and vegeta. Boil at medium heat for 5-8 minutes, then add remaining water and cook for another 5-8 minutes.
Original recipe
Storage
Store components separately for best texture. Reheat chicken in oven to maintain crispiness.
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