Easy and delicious dinner. This is a favorite in our household! Saucy, crispy, juicy chicken with a small kick then served over white basmati rice. Makes for 2 large servings or 3-4 smaller servings.
What you’ll need
- 2 large boneless skinless chicken breasts
- 1.5 cups of white basmati rice
- 1 jar of general tao sauce, you can choose which brand you like. (We prefer VH)
- 1.5 cups of white all purpose flour
- 1/4 cup of cornstarch
- 1/4 cup of panko
- salt and pepper to taste
- 3-6 stocks of green onion
- 1 tbsp of seseme seeds
- vegetable oil for deep frying
Step 1: Cut your boneless skinless chickens breasts into cubes, bite sized pieces.
Step 2: Prepare your basmati rice. Follow instructions that are listed on your rice. Make sure it is very well rinsed. I rinse several times with warm water. Once the water appears clear, I pour that out as well then add fresh water for cooking. (We use Gelda Gold Basmati Rice)
Step 3: While your rice is cooking, prep your chicken. Add 1/2 cup of flour, cornstarch, salt and pepper and panko. Mix together, then add the remaining cup of flour with 1 tbsp of water. The chicken should be heavily coated before adding it to the deep fryer.
Step 4: Deep fry your chicken. Check part way through to make sure the chicken is not sticking together. You will know the chicken is done when it is golden brown and floating. I cook mine a little longer to be on the safe side, plus I love the crispiness.
Step 5: Once the chicken is finished cooking, pour the entire jar of general tao sauce over it. Mix well to make sure all the chicken is covered.
Step 6: Once the rice is finishe cooking, add 1 tbsp of butter then fluff up the rice.
You are now ready to enjoy! Add the price into bowls, add the chicken on top of the rice, top with green onion and seseme seeds.
