Teriyaki Chicken Rice, Made with Monk Fruit Sweetener

Method

1. Wash the chicken, rinse it several times in clean water to take away any smell, then drain.
2. Leave the chicken in a colander to drain and pat the surface dry with paper towel so it does not turn soggy in the pan.
3. Roll the chicken through 150g potato flour several times until it is evenly coated.
4. Set a pan over the heat with 100ml cooking oil, deep enough to reach halfway to two thirds up each piece. Heat the oil, then fry the chicken over medium heat, turning now and then for even color.
5. Lift the chicken onto paper towel to drain off the excess oil.
6. Return the pan to the heat with 1 tablespoon teriyaki sauce, 1 teaspoon vinegar, 1 teaspoon minced ginger and 1 teaspoon kOBE Monk Fruit Blend, and stir until combined.
7. Add the chicken piece by piece, turning gently to coat, and cook over medium heat until the sauce reduces and the pieces turn glossy, then turn off the heat.
8. Lift the chicken onto a plate, let it cool, then cut into bite sized pieces. Shred the cabbage into a bowl, lay the chicken on top and serve with hot rice.

Tips

• Patting the chicken completely dry before the flour gives a crisp crust and less spitting oil.
• Medium heat is right, and a few seconds on high just before lifting the pieces out pushes some of the oil back out.
• Oil coming halfway up the chicken is enough, because full submersion peels the potato starch coating off in sheets.
• The glaze moves fast, so once the sauce reduces and the chicken turns glossy the heat goes off.
• Letting the chicken cool a little before cutting keeps the coating from peeling away.