Panko Crumbed Chicken With Sticky Soy And Sesame Rice | Donna Hay

Ingredients

• 1½ cups (300g) sushi rice, rinsed and drained
• 3 cups (750ml) water
• 1 tablespoon sesame oil
• 2 eggs, lightly beaten
• 2 cloves garlic, crushed
• ¼ cup (60ml) soy sauce
• 2 cups (140g) panko (Japanese) breadcrumbs
• 4 x 160g chicken thighs, bone-in
• vegetable oil, for shallow-frying
• ¼ cup (90g) honey
• 1 tablespoon lemon juice
• steamed white stem bok choy, to serve
• pickled ginger, chilli oil and sesame seeds, to serve