Instructions

• Preheat your oven to 200°C (400°F). You want it nice and hot for crisping up the chicken after the pressure cooker step.
• Mix the Chinese five spice powder, garlic powder, and salt in a bowl. This is your chicken seasoning blend.
• Cut chicken breast into strips. Make sure they’re about the same size so they cook evenly inside your pressure cooker and oven.
• Beat the egg in a bowl. Dip each chicken strip in egg, then roll it in a mix of panko crumbs, sesame seeds, and shredded coconut. The coating makes it crispy and tasty.
• Heat oil and butter in a pan over medium heat. Sear the chicken strips on both sides till they’re golden brown. This step is key for that crunch you want.
• Transfer seared chicken strips onto a baking sheet and pop it in your preheated oven. Bake for about 20 minutes or until cooked through all the way.
• While chicken is baking, you can steam rice in your pressure cooker if you want. Cooking rice under pressure is quick and keeps it fluffy.
• Once chicken is done, plate your bowls with rice, shredded carrot, cucumber, radish, a drizzle of soy sauce and honey, a little dollop of Japanese mayo, and sprinkle spring onions and sesame seeds on top.