Recipe: Appetizing Fried Chicken Asian Rice Bowl

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Interesting is not it, organic living is a necessity now not a choice. With a bit of luck you will benefit from the article above. Now we come lower back to the fried chicken asian rice bowl recipe. You can have fried chicken asian rice bowl using 32 ingredients and 18 steps. Here's a way to cook the recipe..

The ingredients needed to cook Fried Chicken Asian Rice Bowl:

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

I use mine all the time to quickly chop up vegetables. I especially love using it to dice onions, because it saves me from all the tears! In a large bowl, toss chicken with cornstarch and egg. The best chicken fried rice I have ever had was from a street food stall in China. Instead of tough, over-cooked chicken, with the fried rice as an afterthought, the dish was cooked fresh from scratch.

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