Over a medium heat, sauté garlic and ginger in oil until fragrant and translucent. Add chicken stock and rice, and bring to a simmer, cover and cook gently for approximately 15 minutes, or until light and fluffy and all the stock is absorbed. Once cooled a little, fold through chives and set aside.
Mix together eggs, Lee Kum Kee Premium Soy Sauce and Lee Kum Kee Pure Sesame Oil. Whisk well. Then in a separate bowl, mix panko breadcrumbs and sesame seeds together and set aside.
Dip each piece of chicken into egg mix, then coat with crumb mix and set aside. If you want to double coat and make a thicker crumb like we did, just multiply the crumb batter ingredients by 1.5 and repeat the dipping process. It’s messy, but fun and the result is great!
Air fry coated chicken at 185°C for 10 – 15 minutes, turning halfway through to get an even golden result. Don’t overcrowd the basket and do it in batches if you need to. Set aside.
Mix together Dipping Sauce ingredients and set aside. Then melt butter in a hot fry pan, add broccoli, Lee Kum Kee Premium Soy Sauce and water. Cover and simmer for 3 minutes or until just tender.
Plate broccoli into serving dish, cover with remaining pan juices, garnish with sesame seeds and serve with rice and chicken. Dip and enjoy!