Sticky Lovely Legs

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17 Ingredients

Number of servings

4

2 cloves garlic, crushed
450grams long grain white rice
1tablespoons cornflour
1teaspoons ginger, grated
250grams stir-fry vegetables
2 spring onions, sliced
1tablespoons balsamic vinegar
1/4 cup mirin
1 pinch pepper (for seasoning)
1tablespoons white sesame seeds, toasted
1/4 cup soy sauce
3tablespoons rice flour
2 eggs, lightly whisked
1/4 cup brown sugar
1L vegetable oil (for deep frying)
8 chicken legs
1 pinch sea salt ground (to taste)

Method

Step 1 of 6

Combine sugar, soy sauce, mirin, ginger and garlic in a small saucepan. Stir over medium heat until sugar dissolves. Simmer for 5 minutes until the liquid thickens to a syrupy glaze. Add balsamic vinegar and set aside.

Step 2 of 6

Meanwhile place the rice flour and cornflour into a snap-lock bag. Add the chicken and season with salt and pepper. Toss to coat the chicken.

Step 3 of 6

Heat rice in microwave as per packet instructions

Step 4 of 6

Heat a wok over medium-high heat. Add 1 tbs of the oil used for deep-frying. Add egg and cook, breaking up with a spoon until scrambled. Add cooked rice and cook, tossing often, for 2 minutes. Add vegetables and soy sauce. Reduce heat to medium and cook, tossing, for 1 minute.

Step 5 of 6

Heat oil in a deep saucepan. Deep-fry chicken, in batches, for 10 minutes until coating is golden and crisp. Lift out and dip into glaze to coat. Transfer to a plate.

Step 6 of 6

Divide rice between serving bowls, top with chicken and garnish with spring onions and sesame seeds. Serve.