Crispy Chicken and Rice Salad | Pot Shot Society

Ingredients

• 2 eggs, beaten
• ½ cup flour
• 1 tsp garlic powder
• ½ tsp chilli flakes
• 4–6 chicken thighs, sliced in half lengthways
• Vegetable oil spray
• ½ cup cooked brown rice, chilled
• 1 tbsp sesame oil
• 1 tsp chilli oil
• 1 tbsp soy sauce
• 1 cup red cabbage, chopped
• 1 cup cucumber, diced
• 1 cup edamame
• 2 spring onions, chopped
• Handful fresh coriander, chopped
• Juice of 1 lemon
• 2 tbsp Greek yoghurt
• 1 tbsp sriracha