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We hope you got insight from reading it, now let’s go back to fried chicken asian rice bowl recipe. You can have fried chicken asian rice bowl using 32 ingredients and 18 steps. Here is how you do it.
The ingredients needed to prepare Fried Chicken Asian Rice Bowl:
- Provide Chicken Nuggets
- Prepare 2/3 lb Chicken, skinless, boneless
- Prepare 1 medium egg
- Prepare 3 tbsp cornstarch
- Prepare 2 tbsp all-purpose flour
- Use salt
- Prepare ground black pepper
- Provide water
- Take 1 tbsp hot sauce (optional)
- Prepare oil for pan frying
- Use 1 cup all-purpose flour
- Prepare base
- Take 2 tbsp oil
- Take 1 medium yellow onion, rough chop
- You need 4 clove garlic chopped
- Take Sauce
- You need 1 tbsp honey
- Get 2 tbsp oyster sauce
- Get 3 tbsp sesame oil (or oil of your choosing)
- Get 2 tbsp soy sauce
- Provide 2 tsp hot sauce (optional)
- You need 1/2 tsp salt (to taste)
- Take 1/2 tsp ground black pepper (to taste)
- Take 1 tbsp vinegar
- Provide 1 cup Chicken broth or water
- Take Slurry
- Prepare 1 tsp cornstarch
- Get 2 tbsp water
- Take Finish
- Take 1 cup cooked rice per serving
- Prepare sesame seeds (optional)
- Provide Green onion, diced (optional)
Instructions to make Fried Chicken Asian Rice Bowl:
- Cut chicken into bit sized, nugget pieces
- Mix the egg, salt and pepper and hot sauce if using from the chicken nuggets section in a bowl.
- Mix in cornstarch and 2 tablespoons of flour from the chicken nuggets section.
- 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.
- 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.
- Put the chicken pieces in the batter, stir well until all coated.
- 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.
- Carefully remove all but about 2-3 tablespoons of the oil.
- Chop garlic cloves, add to hot oil. Stir for about 30 seconds.
- Add the chopped onion to the pan. Stir-fry about 3-4 minutes until translucent.
- Add everything from the sauce section except the broth. Stir well, allow to cook for a minute.
- Add the broth, allow to simmer for 3 minutes.
- Stir the cornstarch and water together from the slurry section.
- While stirring the broth mix, slowly add the slurry
- Bring to a boil for about 30 seconds, turn down heat to a simmer.
- Cook until the mixture thickens to your liking. Usually 2-4 minutes.
- Add the chicken pieces back in. Stir to coat.
- Serve with rice, garnish with green onion and sesame seeds if you choose.
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