Hong Kong Chicken & Sticky Rice

Place sushi rice in a medium pot and run water over it. Wash the rice by rubbing it between your hands. Rinse the rice until the water runs clear.

Add the same amount of water to the pot as rice. Bring the pot to a boil, then turn down the heat to the lowest setting. Cover the pot with a lid and cook for 15 minutes.

Turn off the heat and keep the lid on the pot for 10 minutes. Add the apple cider vinegar, sugar, and salt to the rice. Mix the rice with a fork, ensuring the vinegar distributes through the batch.

Coat the chicken cubes in the flour. Deep fry the floured cubes until golden brown.

Heat a pan and add the sesame oil. Flash fry the peppers, then remove them from the pan.

In the same pan, add the soy sauce, oyster sauce, Shaoxing wine, honey, ginger, and garlic. Add about 1/2 cup of water to the sauce. Mix well and turn the heat down to a simmer.

Add the chicken and cover the pan with a lid. Cook until the chicken is cooked through, then add the peppers and half of the spring onions. Simmer until the sauce coats all the chicken and peppers.

Heat a pan on medium heat, add the sesame seeds, and lightly dry toast them until golden brown.

Get your bowls ready. Place the sticky rice at the bottom, then top with the Hong Kong chicken and equally divide the sauce between the bowls. Garnish with the rest of the spring onions and toasted sesame seeds.