Sticky Rice with Fried Chicken

Method

1. 1 Soak glutinous rice for 6 hours, then drain and mix with salt.
2. 2 Steam the sticky rice for 35 minutes with pandan leaves placed on top, opening the lid and stirring once at the 20th minute.
3. 3 Marinate the chicken with soy sauce and pepper, then coat with cornstarch and fry at 170 degrees for 8 minutes.
4. 4 Press the hot sticky rice into a flat layer 2 cm thick, then let it cool completely so that the rice sticks together.
5. 5 Sticky rice must be cool before it can be cut into square pieces without falling apart; hot sticky rice will crumble when fried.
6. 6 Fry the sticky rice at 180 degrees for 3 minutes until crispy, then serve with chicken, fried onions, and cucumber.

With an appliance

• Air fryer 1 hr

  Replace steps 3 and 6: spray with oil, then set the steamer to 195 degrees, cook the chicken for 18 minutes and the sticky rice for 10 minutes.