A delicious and flavorful dish featuring crispy chicken and sticky rice, enhanced with a savory sauce and fresh vegetables.
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Place sushi rice in a medium pot and run water over it. Wash the rice by rubbing it between your hands. Rinse the rice until the water runs clear.
Add the same amount of water to the pot as rice. Bring the pot to a boil, then turn down the heat to the lowest setting. Cover the pot with a lid and cook for 15 minutes.
Turn off the heat and keep the lid on the pot for 10 minutes. Add the apple cider vinegar, sugar, and salt to the rice. Mix the rice with a fork, ensuring the vinegar distributes through the batch.
Coat the chicken cubes in the flour. Deep fry the floured cubes until golden brown.
Heat a pan and add the sesame oil. Flash fry the peppers, then remove them from the pan.
In the same pan, add the soy sauce, oyster sauce, Shaoxing wine, honey, ginger, and garlic. Add about 1/2 cup of water to the sauce. Mix well and turn the heat down to a simmer.
Add the chicken and cover the pan with a lid. Cook until the chicken is cooked through, then add the peppers and half of the spring onions. Simmer until the sauce coats all the chicken and peppers.
Heat a pan on medium heat, add the sesame seeds, and lightly dry toast them until golden brown.
Get your bowls ready. Place the sticky rice at the bottom, then top with the Hong Kong chicken and equally divide the sauce between the bowls. Garnish with the rest of the spring onions and toasted sesame seeds.
Ensure the oil is hot enough before deep frying the chicken to achieve a crispy texture.
You can adjust the amount of chili to suit your spice preference.
What is the best way to store leftover Hong Kong Chicken & Sticky Rice?
To store leftover Hong Kong Chicken & Sticky Rice, place it in an airtight container and refrigerate. It should stay fresh for up to 3 days. When reheating, add a splash of water to the rice to prevent it from drying out.
Can I make Hong Kong Chicken & Sticky Rice gluten-free?
Yes, you can make this dish gluten-free by substituting the light soy sauce and oyster sauce with gluten-free alternatives. Additionally, ensure that the all-purpose flour used for coating the chicken is also gluten-free.
What can I substitute for Shaoxing rice wine in this recipe?
If you don't have Shaoxing rice wine, you can substitute it with dry sherry or a mixture of white wine and a splash of rice vinegar. These alternatives will provide a similar flavor profile to the dish.
What vegetables pair well with Hong Kong Chicken & Sticky Rice?
In addition to red and yellow peppers, you can add vegetables like snap peas, broccoli, or bok choy to enhance the dish. These vegetables will add more color and nutrients while complementing the flavors of the chicken and sauce.
How can I ensure my sticky rice turns out perfectly cooked?
To ensure your sticky rice is perfectly cooked, rinse it thoroughly until the water runs clear to remove excess starch. Use the same amount of water as rice when cooking, and let it sit covered after cooking for 10 minutes to allow it to steam and become fluffy.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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