45 minServes 4dinner

Crispy Chili Chicken Rice Bowls

Name: Crispy Chili Chicken Rice Bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces; 1 tbsp soy sauce; 1 large egg; 1/2 cup cornstarch; 1/2 cup neutral oil, for frying; 3 tbsp sweet chili sauce; 2 tbsp soy sauce; 2 tbsp honey; 1 tbsp chili crisp or sriracha; 1 tbsp rice vinegar; 2 cloves garlic, grated; 1 tsp cornstarch; 4 cups cooked rice; 1 head broccoli, cut into florets; 2 cups shredded green cabbage; 2 green onions, sliced; 1 tsp sesame seeds

Recipe by Gingham

Crisp pieces of chicken in a sticky sweet and spicy sauce, over rice with broccoli and cabbage.

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Ingredients

Chicken

1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 tbsp soy sauce
1 large egg
1/2 cup cornstarch
1/2 cup neutral oil, for frying

Sauce

3 tbsp sweet chili sauce
2 tbsp soy sauce
2 tbsp honey
1 tbsp chili crisp or sriracha
1 tbsp rice vinegar
2 cloves garlic, grated
1 tsp cornstarch

Bowls

4 cups cooked rice
1 head broccoli, cut into florets
2 cups shredded green cabbage
2 green onions, sliced
1 tsp sesame seeds

Method

Toss the chicken with the soy sauce and egg, then with the cornstarch until every piece is coated.
Stir the sauce ingredients together in a small bowl.
Steam the broccoli until bright green and just tender, 4 to 5 minutes.
Heat the oil in a large skillet over medium-high heat until a pinch of cornstarch sizzles. Fry the chicken in two batches, turning once, until golden and 165°F inside, 5 to 6 minutes a batch. Drain on paper towels.
Pour off all but a spoonful of oil. Add the sauce and simmer, stirring, until glossy and thick, about 1 minute. Toss the chicken in it.
Fill bowls with rice, broccoli, and cabbage, top with the chicken, and finish with the green onions and sesame seeds.

Notes from the source

Chili crisp brings the heat. Start with less if you're feeding kids, and pass more at the table.