This Poke Bowl Crispy Chicken combines the typical lightness of poke with a deliciously crunchy element: panko-breaded chicken bites fried until golden. The rice with vinaigrette sauce, creamy avocado, edamame and crunchy vegetables create contrasts of texture and flavor, while the spicy mayo adds warmth and creaminess.
Perfect for a hearty lunch or a casual dinner, the recipe is designed to keep the chicken crispy until serving, highlighting fresh ingredients and balanced flavors.
Ingredients
- 200 g sushi rice (rinsed and cooked according to instructions)
- 300 g chicken breast (cut into 2-3 cm bites)
- 80 g panko (for an extra crunchy breading)
- 40 g cornstarch (corn starch) (to dry the surface of the chicken)
- 1 pcs egg (beaten to bind the breading)
- 40 ml soy sauce (to marinate the chicken)
- 15 ml sesame oil (drops for aroma in the marinade)
- 20 ml rice vinegar (for the rice dressing)
- 1 spoon honey (optional in the marinade to balance)
- 80 ml seed oil (for frying (as needed))
- 1 pcs avocado (sliced at assembly)
- 100 g edamame (boiled and shelled)
- 1 pcs cucumber (julienned or thinly sliced)
- 1 pcs carrot (grated or thinly sliced strips)
- 50 g red cabbage (thinly sliced for color and crunch)
- 50 g red onion (thin, marinated 10 min with rice vinegar)
- 60 g mayonnaise (base for spicy mayo)
- 15 g sriracha (add to taste for spiciness)
- 1 pcs lime (juice for dressing and finishing)
- 1 spoon sesame seeds (for garnish)
- 2 tablespoons spring onion (chopped, for garnish)
Preparation
-
1
Cook the sushi rice according to the package instructions; gently mix with rice vinegar while still warm and let it cool slightly.
Durata indicativa: 20 min
Tip: Do not rinse the rice too much after cooking to maintain a slightly sticky texture.
-
2
Marinate the chicken bites with soy sauce, sesame oil, and honey for at least 10 minutes to flavor the meat.
Durata indicativa: 10 min
Tip: A short marinade is enough for the bites; avoid over-salting if the soy sauce is very salty.
-
3
Dry the bites with cornstarch, dip them in the beaten egg, and then in the panko, pressing well to achieve an even coating.
Durata indicativa: 8 min
Tip: Press the panko with your hands to help it stick better and increase the crunch.
-
4
Fry the chicken in hot oil (170-180 °C) a few pieces at a time until golden, about 3-4 minutes per batch; drain on absorbent paper.
Durata indicativa: 10 min
Tip: Do not overload the pan: lower the heat if the breading darkens too quickly.
-
5
Prepare the spicy mayo by mixing mayonnaise and sriracha, adjust the spiciness and add a few drops of lime for freshness.
Durata indicativa: 2 min
Tip: Add sriracha little by little: the flavor intensifies with resting.
-
6
Slice avocado, prepare cucumber, carrot, red cabbage, and edamame; incorporate the marinated red onion and keep everything ready for assembly.
Durata indicativa: 8 min
Tip: Cut the vegetables just before serving to keep them crunchy.
-
7
Assemble the poke bowls: a base of rice, arrange the vegetables, avocado, and crispy chicken bites, drizzle with spicy mayo, squeeze lime, and finish with sesame seeds and spring onion.
Durata indicativa: 5 min
Tip: Serve immediately to enjoy the maximum crunchiness of the chicken; leave a small bowl of sauce on the side for those who prefer to add more dressing.
Notes and Tips
Do not rinse the rice too much after cooking to maintain a slightly sticky texture.
A short marinade is enough for the bites; avoid over-salting if the soy sauce is very salty.
Press the panko with your hands to help it stick better and increase the crunch.
Do not overload the pan: lower the heat if the breading darkens too quickly.
Add sriracha little by little: the flavor intensifies with resting.
Cut the vegetables just before serving to keep them crunchy.
Serve immediately to enjoy the maximum crunchiness of the chicken; leave a small bowl of sauce on the side for those who prefer to add more dressing.
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