Malaysian-Style Crispy Chicken with Sriracha Mayo

Steps

1. Bring a kettle to the boil. Bring a pot of salted water to the boil for cooking greens later in the recipe.
2. Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
3. Pat chicken dry and dice 2cm. Add to a bowl with lemongrass, ginger, garlic & makrut paste, chilli flakes (if using) and salt measure. Toss well to combine. Place potato starch in a second bowl. Place chicken into starch, turn to coat each piece well and set aside on a plate or tray.
4. Heat oil in a frypan on medium-high heat. Add chicken and cook (in batches if needed) for 7-8 minutes, turning to brown all sides, until golden and cooked through. While chicken cooks, remove curry leaves from stalks. Add to pan with chicken and cook for 1 minute further.
5. Cut broccoli into small florets and separate bok choy leaves. Cook broccoli in pot of boiling water about 2 minutes, until tender and bright green. Add bok choy to pot and cook for 1 additional minute. Drain well and return to pot with fish sauce and sesame oil.
6. Cut lemon into wedges.
7. Spoon rice, greens and chicken into bowls. Scatter over cashews and serve lemon wedges and sriracha mayo on the side.