Simple Way to Make Favorite Fried Chicken Asian Rice Bowl
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Before you jump to Fried Chicken Asian Rice Bowl recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Have To Be Difficult.
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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 do that.
The ingredients needed to make Fried Chicken Asian Rice Bowl:
- Use of Chicken Nuggets.
- You need 2/3 lb of Chicken, skinless, boneless.
- Take 1 medium of egg.
- Use 3 tbsp of cornstarch.
- Prepare 2 tbsp of all-purpose flour.
- Provide of salt.
- Take of ground black pepper.
- Use of water.
- Use 1 tbsp of hot sauce (optional).
- Prepare of oil for pan frying.
- Provide 1 cup of all-purpose flour.
- Take of base.
- Provide 2 tbsp of oil.
- Prepare 1 medium of yellow onion, rough chop.
- Get 4 clove of garlic chopped.
- Prepare of Sauce.
- Get 1 tbsp of honey.
- Use 2 tbsp of oyster sauce.
- Provide 3 tbsp of sesame oil (or oil of your choosing).
- Use 2 tbsp of soy sauce.
- You need 2 tsp of hot sauce (optional).
- Take 1/2 tsp of salt (to taste).
- Get 1/2 tsp of ground black pepper (to taste).
- Get 1 tbsp of vinegar.
- Get 1 cup of Chicken broth or water.
- Get of Slurry.
- You need 1 tsp of cornstarch.
- Use 2 tbsp of water.
- Provide of Finish.
- Get 1 cup of cooked rice per serving.
- Get of sesame seeds (optional).
- Prepare of Green onion, diced (optional).
Steps 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..
Chicken Katsudon (Chicken Cutlet Rice Bowl) features crispy chicken katsu that has been simmered in savory dashi sauce with thinly sliced onion and a scrambled egg. Juicy deep-fried pork cutlet and runny egg cooked in a savory and sweet dashi broth and placed over hot steamed rice, this Baked. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine I also used vegetable fried rice (from Trader Joes) instead of instant brown rice and it came out delicious! 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.
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