In a medium bowl or in a blender mix all the sauce ingredients together until smooth.

Cut the chicken into bite size pieces, add ¼ cup of the sauce into a bowl and stir through the chicken. Refrigerate the chicken while you prepare the rest of the food.

In a large shallow dish mix the breadcrumbs and flour together, pop aside.

Start cooking the rice to the packet instructions.

Heat a fry pan with around 1 cm of canola oil.

Start dipping the marinated chicken into the bread crumbs completely coating the chicken.

Fry the chicken in batches until golden, transfer to a plate lined with paper towels.

Once the rice and chicken have cooked. Serve the rice up on a platter, then chicken and drizzle with the remaining sauce. I like to save a little sauce to stir into my coleslaw.

Sprinkle the chicken with peanuts, coriander and a squeeze of lemon.

Serve with coleslaw.