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Fried Chicken Asian Rice Bowl
Fried Chicken Asian Rice Bowl

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We hope you got benefit from reading it, now let’s go back to fried chicken asian rice bowl recipe. To make fried chicken asian rice bowl you need 32 ingredients and 18 steps. Here is how you achieve it.

The ingredients needed to make Fried Chicken Asian Rice Bowl:
  1. Provide Chicken Nuggets
  2. Provide 2/3 lb Chicken, skinless, boneless
  3. Use 1 medium egg
  4. Take 3 tbsp cornstarch
  5. Prepare 2 tbsp all-purpose flour
  6. Get salt
  7. Use ground black pepper
  8. Provide water
  9. Get 1 tbsp hot sauce (optional)
  10. Provide oil for pan frying
  11. You need 1 cup all-purpose flour
  12. Take base
  13. Get 2 tbsp oil
  14. Get 1 medium yellow onion, rough chop
  15. Get 4 clove garlic chopped
  16. Provide Sauce
  17. Use 1 tbsp honey
  18. Prepare 2 tbsp oyster sauce
  19. Provide 3 tbsp sesame oil (or oil of your choosing)
  20. Use 2 tbsp soy sauce
  21. Take 2 tsp hot sauce (optional)
  22. Prepare 1/2 tsp salt (to taste)
  23. Use 1/2 tsp ground black pepper (to taste)
  24. Provide 1 tbsp vinegar
  25. Use 1 cup Chicken broth or water
  26. Prepare Slurry
  27. Use 1 tsp cornstarch
  28. Get 2 tbsp water
  29. Get Finish
  30. Get 1 cup cooked rice per serving
  31. Get sesame seeds (optional)
  32. Prepare Green onion, diced (optional)
Instructions to make Fried Chicken Asian Rice Bowl:
  1. Cut chicken into bit sized, nugget pieces
  2. Mix the egg, salt and pepper and hot sauce if using from the chicken nuggets section in a bowl.
  3. Mix in cornstarch and 2 tablespoons of flour from the chicken nuggets section.
  4. Add a touch of water to the mix, mix until you have a batter just slightly thinner than pancake batter. It usually takes about 1 tablespoon.
  5. Put enough oil in a stir-fry pan, wok or skillet to come up about half way on the chicken nuggets. Set on medium heat.
  6. Put the chicken pieces in the batter, stir well until all coated.
  7. When the oil is hot, take some chicken pieces, roll in the 1 cup of flour, carefully drop in the oil. Don't overcook the nuggets. Flip when golden on the first side, remove when the other side is golden. Repeat until all cooked.
  8. Carefully remove all but about 2-3 tablespoons of the oil.
  9. Chop garlic cloves, add to hot oil. Stir for about 30 seconds.
  10. Add the chopped onion to the pan. Stir-fry about 3-4 minutes until translucent.
  11. Add everything from the sauce section except the broth. Stir well, allow to cook for a minute.
  12. Add the broth, allow to simmer for 3 minutes.
  13. Stir the cornstarch and water together from the slurry section.
  14. While stirring the broth mix, slowly add the slurry
  15. Bring to a boil for about 30 seconds, turn down heat to a simmer.
  16. Cook until the mixture thickens to your liking. Usually 2-4 minutes.
  17. Add the chicken pieces back in. Stir to coat.
  18. Serve with rice, garnish with green onion and sesame seeds if you choose.

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