Ingredients

Sushi Rice

• 250 ml (1 Cup) sushi rice250 ml (1 Cup) sushi rice
• 375 ml (1½ Cups) water
• 30 ml (2 Tbsp) sugar
• 30 ml (2 Tbsp) rice vinegar
• 2.5 ml (½ tsp) salt
• Apricot Sauce
• 65 ml (4 Tbsp) Rhodes Quality Apricot Jam
• 1 x 50 g sachet Rhodes Quality Tomato Paste
• 15 ml (1 Tbsp) sesame oil
• 2 cloves garlic, crushed
• 15 ml (1 Tbsp) rice vinegar
• 65 ml (4 Tbsp) soya sauce

Chicken

• 4 chicken breasts, cubed
• 45 ml (3 Tbsp) cornflour
• 160 ml (⅔ Cup) cake flour
• salt and freshly cracked black pepper
• 5 ml (1 tsp) ground garlic powder
• 5 ml (1 tsp) ground paprika
• 2 eggs, whisked
• to serve: 3 spring onions, sliced

Method

1. To make the sushi rice, place the sushi rice in a bowl of cold water and stand for 15 minutes.
2. Drain and rinse until the water runs clear.
3. Leave the rice to stand for 20 minutes.
4. Place the washed rice into a small saucepan with the 375 ml (1½ Cups) water
5. and cover with a fitting lid.
6. Bring to the boil and cook at boiling for 3 minutes.
7. Reduce the heat and simmer for a further 10 minutes.
8. Remove from the heat, do not remove the lid, and stand for 10 minutes.
9. While the rice is standing, gently heat the sugar, vinegar and salt in a small saucepan until the sugar has dissolved.
10. Transfer the rice to a large bowl.
11. Fold a little of the vinegar mix into the rice at a time, stirring until the rice has absorbed it each time.
12. Continue folding gently until the rice has cooled and is shiny.
13. Set aside.
14. To make the apricot sauce, place the Rhodes Quality Apricot Jam, the Rhodes Quality Tomato Paste and the remaining ingredients together in a bowl and whisk well.
15. Set Aside.
16. Toss the chicken in the cornflour and dust off any excess.
17. Season the flour with the salt and pepper, garlic powder and paprika.
18. Dip the chicken in the beaten egg and then into the seasoned flour.
19. Heat the oil in a large wok or frying pan.
20. Cook the chicken, in batches, until golden and crispy. Set aside.
21. Wipe the pan clean with paper towel.
22. Bring the sauce to the boil in the pan.
23. Add the chicken back to the pan and stir to coat.
24. Serve the chicken over the rice and sprinkle with the spring onion.

Cooking Tip
Serve over white rice instead of sushi rice.