Crispy spicy chicken bowls

This version uses oven-baked crumbed chicken, so you get a crispy coating without deep-frying. Flavour tip: season the flour and crumbs, not just the sauce. The coating is what makes the chicken tasty even before you add the sauce. For leftovers: keep chicken separate from the rice, vegetables and sauce. Refrigerate promptly and use within 2–3 days. The chicken is best reheated in an oven or air fryer to restore crispness.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C conventional or 200°C fan bake. Line a baking tray with baking paper and lightly oil it, or use an air fryer.

Step 2

Cook the rice.

Step 3

Mix the paprika, garlic powder, onion powder, cumin, chilli, salt and pepper.

Step 4

Put the flour in one bowl, beaten egg in a second, and breadcrumbs mixed with half the spice mix in a third. Mix the remaining spice mix into the flour.

Step 5

Coat each chicken piece in seasoned flour, dip in egg, then press into the breadcrumbs.

Step 6

Arrange on the tray with space between the pieces. Lightly spray or drizzle with oil.

Step 7

Bake for 15–20 minutes, turning halfway, until golden and the chicken reaches 75°C internally. Larger pieces may need longer. In an air fryer, cook at around 200°C for 10–15 minutes, turning halfway, checking doneness.

Step 8

Mix the yoghurt, sriracha, lime, garlic powder and salt to make the sauce.

Step 9

Divide rice and vegetables between four bowls. Add crispy chicken and drizzle with sauce just before serving.