Crispy Soy Chicken Breast With Sushi Rice Balls And Edamame

Rinse the sushi rice until the water runs mostly clear. Cut the chicken breast into bite-size pieces, slice the spring onions and cut the lime into wedges. Measure the soy sauce, honey, rice vinegar, sesame oil, sesame seeds and cornflour.

Cook the sushi rice in a covered saucepan according to the packet instructions until tender. Remove from the heat, rest for 5 minutes, then fold through the rice vinegar and sesame oil. Leave until cool enough to handle.

Season the chicken lightly with black pepper and toss with the cornflour until evenly coated. Heat the cooking oil in a large non-stick frying pan over medium-high heat. Fry the chicken for 6–8 minutes, turning regularly, until golden, crisp and cooked through.

Mix 3 tablespoons of the soy sauce with the honey. Reduce the heat, pour the mixture over the cooked chicken and toss for 1–2 minutes until glossy and sticky. Sprinkle over half the sesame seeds and half the sliced spring onions.

Wet your hands and shape the warm seasoned rice into 8–12 compact balls. Cook the edamame in boiling water for 3–4 minutes, or according to the packet instructions, then drain well and season lightly.

Arrange the crispy soy chicken with the sushi rice balls and edamame. Scatter over the remaining spring onions and sesame seeds. Mix the remaining soy sauce with a squeeze of lime for dipping and serve with the remaining lime wedges.