Thai Coconut Popcorn Chicken with Avocado Salad

Steps

1. Preheat oven to 220°C (or 200°C fan bake). Bring a full kettle to the boil.
2. Pat chicken dry and dice 2cm. Place in a large bowl, along with curry paste and salt. Mix well and leave to marinate for 2-3 minutes
3. Combine rice measure, boiling water measure and a pinch of salt in a medium 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. While rice is cooking, grate courgette. Once rice has cooked, fold through courgette.
4. Add flour to bowl with chicken and toss to coat well. Add egg to same bowl. Use a fork to split the egg yolk and toss to coat chicken in egg mixture. Place breadcrumbs and coconut thread in another bowl. Place handfuls of chicken into the crumbs and turn to coat each piece of chicken well. Spread chicken out in a single layer on a large, lined oven tray.
5. Cook chicken, on upper oven rack, for 10-12 minutes, until cooked through and golden brown. Season to taste with salt.
6. Dice avocado and cucumber. Set aside to serve.
7. Rice topped with chicken, avocado, cucumber, mung bean sprouts and sweet chilli aioli. Sprinkle over a pinch of chilli flakes for adults.