Fried Chicken Asian Rice Bowl

Fo Fa

Ingredients

  • Chicken Nuggets
  • 2/3 lb Chicken, skinless, boneless
  • 1 medium egg
  • 3 tbsp cornstarch
  • 2 tbsp all-purpose flour
  • salt
  • ground black pepper
  • water
  • 1 tbsp hot sauce (optional)
  • oil for pan frying
  • 1 cup all-purpose flour
  • base
  • 2 tbsp oil
  • 1 medium yellow onion, rough chop
  • 4 clove garlic chopped
  • Sauce
  • 1 tbsp honey
  • 2 tbsp oyster sauce
  • 3 tbsp sesame oil (or oil of your choosing)
  • 2 tbsp soy sauce
  • 2 tsp hot sauce (optional)
  • 1/2 tsp salt (to taste)
  • 1/2 tsp ground black pepper (to taste)
  • 1 tbsp vinegar
  • 1 cup Chicken broth or water
  • Slurry
  • 1 tsp cornstarch
  • 2 tbsp water
  • Finish
  • 1 cup cooked rice per serving
  • sesame seeds (optional)
  • Green onion, diced (optional)

Directions

  • 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.