Fried Chicken in Sticky Sesame-Soy Sauce

• Weigh the rice and transfer to the pot, along with the white part of the scallions.
• Boil the rice for 12 minutes, then add the broccoli rice and cook for 3 more minutes. Drain and set aside.
• Pat the chicken dry with kitchen paper and cut into 5cm chunks. Season with salt and pepper.
• In a large bowl, combine the Korean-style spices with the water and the flour (see pantry for amounts).

If you don't have an air fryer, go to step 4!

• Coat the chicken with the batter and then carefully transfer to the air fryer basket, placing it in a single layer.
• Air-fry the chicken for 10 - 15 minutes at 190°C, turning halfway (see Tip).

Tip: cooking time may vary according to your air fryer model.

You can now skip ahead to step 5!

• Heat the sunflower oil in a frying pan over medium-high heat.
• Check if the oil is hot enough by adding a drop of the batter. If it immediately starts bubbling, it's hot enough to fry the chicken. 
• Coat the chicken with the batter and then carefully transfer to the pan.
• Fry the chicken for 5 - 6 minutes until golden-brown, turning carefully halfway.

• Crush or mince the garlic.
• Melt the butter in a frying pan over medium-high heat and fry the garlic for 1 minute.
• Add the soy sauce and the honey, along with the rest of the sugar and the water for the sauce (see pantry for amounts).
• Lower the heat and mix well, then allow to reduce. The sauce is done when it sticks to the back of a spoon.