Fried Chicken Asian Rice Bowl
Fried Chicken Asian Rice Bowl

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, fried chicken asian rice bowl. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

A massive bowl of delicious fried chicken, topped with a deliciously addictive green onion sauce, and a perfect soft-boiled egg on top. The chicken is cooked using a double batter, triply fry technique that keeps the chicken unbelievably crunchy for a LONG LONG time (trust me, it takes forever to shoot. Asian Beef Rice Bowl by SAM THE COOKING GUY.

Fried Chicken Asian Rice Bowl is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Fried Chicken Asian Rice Bowl is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook fried chicken asian rice bowl using 32 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Fried Chicken Asian Rice Bowl:
  1. Prepare Chicken Nuggets
  2. Make ready 2/3 lb Chicken, skinless, boneless
  3. Make ready 1 medium egg
  4. Get 3 tbsp cornstarch
  5. Make ready 2 tbsp all-purpose flour
  6. Prepare salt
  7. Get ground black pepper
  8. Prepare water
  9. Get 1 tbsp hot sauce (optional)
  10. Prepare oil for pan frying
  11. Take 1 cup all-purpose flour
  12. Make ready base
  13. Make ready 2 tbsp oil
  14. Make ready 1 medium yellow onion, rough chop
  15. Prepare 4 clove garlic chopped
  16. Prepare Sauce
  17. Make ready 1 tbsp honey
  18. Make ready 2 tbsp oyster sauce
  19. Make ready 3 tbsp sesame oil (or oil of your choosing)
  20. Take 2 tbsp soy sauce
  21. Take 2 tsp hot sauce (optional)
  22. Prepare 1/2 tsp salt (to taste)
  23. Get 1/2 tsp ground black pepper (to taste)
  24. Take 1 tbsp vinegar
  25. Make ready 1 cup Chicken broth or water
  26. Take Slurry
  27. Make ready 1 tsp cornstarch
  28. Prepare 2 tbsp water
  29. Prepare Finish
  30. Make ready 1 cup cooked rice per serving
  31. Take sesame seeds (optional)
  32. Get Green onion, diced (optional)

Cover with a lid and cook until eggs are at your desired doneness. Slide the egg and chicken over cooked rice, garnish with chopped scallions and shredded nori. Fried rice ,vegetable and fried duck with a side of. Mushroom，onion，zucchini, asparagus, carrot,snow peas, shrimp, and chicken in a Indian.

Steps 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.

This Japanese katsudon—fried cutlet and egg rice bowl—is the best use you're ever gonna get out of leftover fried chicken or pork cutlets. Meanwhile, beat together eggs and scallions in a small bowl. Pour egg mixture on top of cutlet and around broth. Cover and cook until eggs are as set as you'd like. Lean ground chicken gets tons of flavor from Korean ingredients like gochujang, red pepper flakes, garlic, ginger.

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