Crispy Coconut Rice Patty with Sticky Asian Fried Chicken

A crispy coconut rice patty topped with golden fried chicken glazed in a sweet, savoury and spicy Asian-inspired sauce.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the Rice Cakes Place the chilled coconut rice into a mixing bowl. Add the egg, garlic powder, salt, black pepper and cornflour. Mix thoroughly until evenly combined and the mixture holds together when pressed. Shape into evenly sized patties approximately 2 cm thick. Lightly coat each patty with cornflour and refrigerate for 20–30 minutes to firm up.

Step 2

Fry the Rice Cakes Heat a shallow layer of neutral oil in a large frying pan over medium heat. Carefully fry the rice cakes for 4–5 minutes per side until deeply golden and crisp. Transfer to a wire rack while preparing the chicken.

Step 3

Prepare the Chicken Season the chicken with the black pepper and white pepper. Sprinkle over the cornflour and toss until every piece is lightly coated. Heat fresh oil over medium-high heat. Fry the chicken until golden brown, crisp and cooked through. Drain briefly on a wire rack or paper towel.

Step 4

Make the Sauce While the chicken cooks, combine the soy sauce, oyster sauce, fish sauce (if using), rice vinegar, honey, chilli crisp and sesame oil in a small saucepan. Bring to a gentle simmer over medium heat for 1–2 minutes, stirring until the honey has dissolved and the sauce becomes glossy. Do not reduce excessively—the sauce should remain loose enough to coat the chicken evenly.

Step 5

Coat the Chicken Add the freshly fried chicken to a large bowl. Pour over the warm sauce and gently toss until every piece is evenly coated.

Step 6

6. Assemble Place a crispy coconut rice cake onto each serving plate. Pile the sticky chicken generously over the top of the rice cake. Finish with a generous sprinkle of toasted sesame seeds and a few cracks of black pepper. Serve immediately while the rice cake is crisp and the chicken is hot.