Recipe of Appetizing Fried Chicken Asian Rice Bowl

Hey everyone, it’s Clark, welcome to our recipe page. Today I will show you a way to prepare a special dish, Fried Chicken Asian Rice Bowl. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Fried Chicken Asian Rice Bowl Recipe.

You can have Fried Chicken Asian Rice Bowl using 32 ingredients and 18 steps. Here is how you achieve it.

Ingredients of Fried Chicken Asian Rice Bowl

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

Fried Chicken Asian Rice Bowl instructions

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..