Crispy chicken meets fresh vegetables and a sweet-spicy sauce. A popular variant from the poké restaurants: comfort and freshness in one bowl.
Crispy chicken poké bowl
Region: Hawaii
Crispy chicken poké bowl
Region: Hawaii
Method
01
Cook the rice
Rinse the rice until the water is almost clear. Cook with the stated amount of water in a pan with a lid for approx. 10–12 min over a low heat. Leave to rest for 10 min, mix in the rice vinegar, sugar and salt and leave to cool in the fridge.
02
Prepare the vegetables
Cut the cucumber and carrot into fine julienne. Cook the edamame for a few minutes and drain. Drain the sweetcorn.
03
Sweet chilli sauce
Mix the sweet chilli sauce, soy sauce and sesame oil in a bowl.
04
Bread the chicken
Cut the chicken into strips. Dip them first through the flour, then the beaten egg and finally the panko.
05
Fry the chicken
Heat sunflower oil in a pan and fry the chicken golden brown and crisp, to a core temperature of approx. 74 °C in the thickest piece. Drain briefly on kitchen paper.
06
Assemble and serve
Divide the rice between two bowls. Lay the crispy chicken on top and add cucumber, carrot, edamame and sweetcorn. Spoon the sauce over the chicken and serve immediately.
Tips & notes
Add some sriracha to the sauce for extra heat. Serve the chicken immediately, so it stays crisp. Best fresh; keep leftover components separately in the fridge and eat them within 1 day.
Variations
- Replace the chicken with prawns or steak from the other poké bowl variants for variety with the same base.
- Use gochujang instead of sweet chilli sauce for a Korean, spicier touch.
Contains:
Gluten
Eggs
Soya
Sesame
Sulphites
| Calories | 747 kcal |
|---|---|
| Protein | 55 g |
| Carbohydrates | 106 g |
| Fat | 11 g |
| Fibre | 8 g |
Estimated values, calculated from standard nutritional values per ingredient.
