1. Add cups of rice to cooker or pan, wash thoroughly until water is clear. Add Salt to taste (I added 1 Tablespoon) add 4 1/2 cups of water to the rice and cook (either on hob or in cooker).
  2. Wash & Cut chicken breast into medium sized chucks.
  3. Add Flour, cornflour, baking powder & egg white to bowl and stir (use a wooden spoon and stir from the inside out) into batter. Mix chicken into batter thoroughly, let rest for 2 mins.
  4. Whilst you’re waiting, heat the sunflower oil in wok style/ large curved pan. When Oil is ready test with batter. Add a small amount of batter into the hot should sizzle (Remember the chicken  has to cook- so violently hot oil will burn the outside of chicken before the inside is cooked)
  5. Fry chicken in batches until all is evenly brown and crispy.
  6. Add Marinade to separate bowl accordingly: Sriracha, chilli, brown sugar, garlic, ginger, sweet chilli, soy sauce, balsamic, honey & teriyaki sauce.
  7. Empty oil from large pan which was used to fry chicken. Add 1 Tablespoon of olive oil & marinade, stir for 2 mins and then add cornflour & water mix (2 teaspoons & 1/4 cup of water-mix well). Once the marinade has thickened add Chicken,stir & coat evenly (This should only take a couple mins remember the chicken is already cooked at this point, all you are doing is coating the chicken- don’t overdo it!)
  8. Please ensure your rice is hot/warm at this stage, it’ll keep it’s shape better. Make rice stacks with small cup like object (I used a souffle mould, but anything’ll do..maybe a mini bowl?), press down. Release rice from mould onto the plate, lightly sieve or blow tumeric onto top of rice stack
  9. Add sesame seeds & chopped spring onions & voila…enjoy!