Burmese-Style Fried Chicken Breast With Ginger Salad

Take your chicken out of the fridge, open the packet and let it air

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Peel and finely chop (or grate) your garlic

Cut your red chilli[es] in half lengthways, deeseed (scrape the seeds out with a teaspoon) and chop finely

Cut your lime[s] into quarters

Strip a few coriander leaves from their stalks and save for garnish

Chop the remaining coriander roughly, including the stalks

Combine half your ginger paste (you'll use the rest later!) and the juice of half your lime wedges in a large bowl

Add half your chopped chilli (can't handle the heat? Go easy!), 1 tsp [1 1/2 tsp] [2 tsp] sugar and a pinch of salt and stir it all together

Add your carrot, mooli slaw mix and chopped coriander (reserve the leaves for garnish) to the bowl

Give everything a good mix up – this is your ginger salad

Add 4 tbsp [6 tbsp] [8 tbsp] flour to a large bowl with your ground paprika, ground turmeric and a very generous pinch of salt

Mix until fully combined

Cover your chicken breast portion[s] in cling film and bash with a rolling pin until flattened to approx. 1cm thickness

Add the chicken breast portion[s] to the bowl with 4 tsp [6 tsp] [8 tsp] cold water

Give everything a good mix up and, using your hands, scrunch the flour onto the chicken so that it is well coated – this is your coated chicken

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the whole base of the pan) over a medium-high heat

Once hot, add your coated chicken to the pan and cook for 5-6 min on each side or until golden and cooked through (no pink meat!) – this is your Burmese-style fried chicken

Tip: Cooking for 5? You may need to do this in batches!

Meanwhile, combine your tamarind paste and soy sauce with your remaining ginger paste, the chopped garlic and remaining chopped chilli (not a fan of spice? just add a little!)

Add 1 tsp [1 1/2 tsp] [2 tsp] sugar, 2 tbsp [3 tbsp] [4 tbsp] cold water and a small squeeze of lime juice and mix it all together – this is your achin yay dipping sauce

Add your crispy onions to the ginger salad and give everything a good mix up