Step 1

Cook enough rice to have 1½ cups of cooked rice. 1 cup of dry rice will yield about 3 cups of cooked rice.

Step 2

Pound/cut the chicken out until it is about ¼" thick.

Step 3

Season lightly with salt.

Step 4

Prepare your breading station for the chicken. You can prep these ahead of time and keep them in the freezer, it will make for an easy dinner when you need it. Place the corn chex into a food processor or blender to create a flour and put into a bowl. Crack an egg into a bowl and reserve half of it for later. Add a bit of water to thin it out. Scramble.

Step 5

Sprinkle the cornstarch over the chicken and rub to cover the meat on all sides.

Step 6

Dunk the chicken into the egg wash and then coat with the cornflakes.

Step 7

Preheat your air fryer to 400°F on the air fry setting. Fry for 14-15 minutes, flipping halfway and checking on it occasionally.

Step 8

If you decide to prep extra, allow them to cool and store in a ziplock bag in the freezer. Reheat in the air fryer when you are ready to eat them again.

Step 9

While the meat is cooking, cut your onion into slices.

Step 10

Measure out ¾ cup of rice and place into two bowls.

Step 11

You can make more than one serving at a time but its easiest to do one because you are going to pour the contents of the pan right over your bowl of rice, so you won't have to mess with dividing it if you cook one at a time.

Step 12

Heat the oil over medium high heat in a small skillet. Add half of the onions and cook for 3-5 minutes, stirring occasionally until they have browned. (If you're doing both servings at once, use all of the onions.)

Step 13

While the onions are cooking, measure out the the chicken stock, soy sauce, rice vinegar, and sugar in a bowl. Mix to combine.

Step 14

In the bowl with the ½ of an egg, crack another egg and scramble.

Step 15

Once the onion has browned, pour in half of the sauce and bring to a light boil. (If you're doing both servings at once, pour in all of the sauce.)

Step 16

Cut the chicken into thin slices and place one cutlet into the pan over the sauce. Pour half of the eggs around the chicken and cover with a lid. (If you're doing both servings at once, pour in all of the eggs and use both chicken cutlets.)

Step 17

Cook for 1-2 minutes or until the egg has set.

Step 18

Pour the contents of the pan over the rice and top with green onions. (Divide the ingredients of the pan over both rice bowls if you make it all at once)