Crispy Chicken Rice Bowl with Ginger-Scallion Oil

Name: Crispy Chicken Rice Bowl with Ginger-Scallion Oil
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 2 chicken breasts, sliced through the middle and pounded flat; 100 g spring onions, very finely sliced; 20 g ginger, finely chopped; 2 cloves garlic, finely chopped; sticky rice; green vegetables or smashed cucumbers, for serving; 6 tbsp plain flour; 3 tbsp cornflour; 185 ml vegetable oil; 1 tbsp Sichuan peppercorns, crushed; 1 tsp shichimi togarashi; 1/2 tsp MSG; 1/2 tsp caster sugar

This crispy chicken rice bowl combines golden, crunchy chicken cutlets with a fragrant ginger-scallion oil that adds heat, savoriness, and freshness in every bite. Serve it over rice with crunchy cucumbers or green vegetables for a satisfying weeknight dinner that tastes restaurant-worthy.

Servings4 Portions

Prep Time30 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

chicken breasts, sliced through the middle and pounded flat
2
spring onions, very finely sliced
100 g
ginger, finely chopped
20 g
garlic, finely chopped
2 cloves
sticky rice
green vegetables or smashed cucumbers, for serving
plain flour
6 tbsp
cornflour
3 tbsp
vegetable oil
185 ml
Sichuan peppercorns, crushed
1 tbsp
shichimi togarashi
1 tsp
MSG
0.5 tsp
caster sugar
0.5 tsp

Step-by-Step Instructions

Make the ginger-scallion oil first. Put the sliced spring onions, chopped ginger, crushed Sichuan peppercorns, chopped garlic, MSG if using, sugar, and a generous pinch of salt in a heatproof bowl.

Heat 125 ml vegetable oil in a small saucepan over medium heat until shimmering but not smoking. Carefully pour the hot oil over the spring onion mixture and stir well. Set aside to cool. The oil can be refrigerated in an airtight container for up to 5 days and becomes more flavorful as it sits.

Season the chicken all over with salt and black pepper. In a shallow bowl, whisk together 5 tbsp plain flour, the cornflour, shichimi togarashi if using, and a pinch of salt. Add 7 to 8 tbsp water and whisk into a thick batter. Lightly dust the chicken with the remaining 1 tbsp flour, then dip each piece into the batter until evenly coated.

Heat 4 tbsp vegetable oil in a frying pan over medium heat. Fry the chicken for 6 to 7 minutes per side, turning once, until deep golden, crisp, and cooked through. Transfer to a paper towel-lined plate to drain, then sprinkle with a little extra shichimi togarashi if desired.