Cooking chicken that ... crispy texture of fried chicken while cutting out the excess oil. The trick is in the coating. Using panko breadcrumbs — a light and airy type of Japanese breadcrumb ...
stirring regularly until the rice is piping hot. Stir in the chilli flakes, soy sauce and most of the spring onions. Divide the fried rice between four shallow bowls. Wipe out the frying pan with ...