Cucumber salad

Step 1: Add cucumber slices and a pinch of salt to a bowl. Toss until well distributed, then let sit for 10–15 minutes. Drain and rinse thoroughly.

Step 2: In a separate bowl, combine garlic, soy sauce, rice vinegar, chili oil, and sesame seeds to create the dressing.

Step 3: Pour the dressing over the cucumber slices and toss to coat. Sprinkle with sesame seeds, then set aside.

Rice

Step 1: Combine rice, 200 ml water, coconut extract (optional), and salt in a saucepan over medium heat.

Step 2: Cover and reduce heat to low. Simmer for 15–20 minutes, or until the rice is tender and the liquid is absorbed. Keep warm.

Chicken

Step 1: In a bowl, mix chicken cubes with egg white, soy sauce, vinegar, salt, and pepper. Add cornstarch and mix until the chicken is evenly coated.

Step 2: Heat oil in a heavy-bottomed pan or wok. Fry the chicken pieces until crispy, then set aside.

Step 3: In a small bowl, mix soy sauce, vinegar, vegetable stock, honey and orange extract. Set aside.

Step 4: Heat oil in a pan over medium heat and sauté the chopped garlic until fragrant. Add the prepared sauce mixture and cook for 2–3 minutes until it starts bubbling.

Step 5: Mix cornstarch and water, then add to the sauce. Whisk for 1 minute on low heat until thickened.

Step 6: Add the fried chicken pieces to the sauce and toss to coat evenly. Cook for 2 minutes on low heat.

Step 7: Sprinkle the chicken with sliced spring onions and sesame seeds. Serve hot with coconut rice and cucumber salad on the side.

Tips

For a spicier twist, add chili flakes to the sticky orange sauce.