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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 Guidelines For Living Green And Lowering costs Within the Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and the shared burden we have for turning things around. Unless everyone begins to start living much more green we won’t be able to fix the problems of the environment. This needs to happen soon and living in approaches more friendly to the environment should become a mission for every individual family. The kitchen is a good place to begin saving energy by going a lot more green.
Changing light bulbs is as good a place get started on as any. This will certainly go outside of the kitchen, nonetheless that is okay. The typical light bulbs are the incandescent style, which must be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are energy-efficient which means electricity consumption is lower, and, while they cost a bit more to buy, will outlast an incandescent light ten times over. One of the advantages is that for every one of these lightbulbs used, it signifies that approximately ten normal lightbulbs less will end up at a landfill site. Together with different light bulbs, you need to learn to leave the lights off if they are not needed. The family spends major time in the kitchen area, and how frequently does the kitchen light go on in the morning and is left on all day long. And it’s not confined to the kitchen, it takes place in other parts of the house also. Try keeping the lights off unless you absolutely need them, and notice how much electricity you can save.
From the above it really should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living is not really that tough. Largely, all it requires is a bit of common sense.
We hope you got insight from reading it, now let’s go back to fried chicken asian rice bowl recipe. You can have fried chicken asian rice bowl using 32 ingredients and 18 steps. Here is how you do it.
The ingredients needed to cook Fried Chicken Asian Rice Bowl:
- You need Chicken Nuggets
- Take 2/3 lb Chicken, skinless, boneless
- Take 1 medium egg
- You need 3 tbsp cornstarch
- Prepare 2 tbsp all-purpose flour
- You need salt
- Get ground black pepper
- You need water
- You need 1 tbsp hot sauce (optional)
- Get oil for pan frying
- Get 1 cup all-purpose flour
- Get base
- Get 2 tbsp oil
- Take 1 medium yellow onion, rough chop
- Prepare 4 clove garlic chopped
- Use Sauce
- Get 1 tbsp honey
- You need 2 tbsp oyster sauce
- Prepare 3 tbsp sesame oil (or oil of your choosing)
- Provide 2 tbsp soy sauce
- Prepare 2 tsp hot sauce (optional)
- Get 1/2 tsp salt (to taste)
- You need 1/2 tsp ground black pepper (to taste)
- Use 1 tbsp vinegar
- Provide 1 cup Chicken broth or water
- Take Slurry
- Use 1 tsp cornstarch
- Prepare 2 tbsp water
- Get Finish
- Prepare 1 cup cooked rice per serving
- Provide sesame seeds (optional)
- Provide Green onion, diced (optional)
Instructions 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.
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