Crispy Sesame Chicken Bowls
Super crispy deep-fried chicken breast chunks enveloped in a sweet caramel sauce. Served with rice, boiled eggs, crisp radishes and cucumbers and stir-fried carrots.
Equipment
- deep frying thermometer
Ingredients
For the Rice:
- 1 cup long grain white rice
- 1½ cups water
- ½ tsp. kosher salt
For the Crispy Sesame Chicken:
- 1 lb. boneless, skinless chicken breast, cut in half inch pieces
- 3 cups vegetable oil
- 1 egg
- 1 tsp. each sugar and kosher salt
- ⅛ tsp. black pepper
- 1 cup cornstarch
- 1 tbsp. sesame seeds
For the Caramel Sauce:
- 3 tbsp. vegetable oil
- 3 dried chilis or ¼ tsp. crushed red pepper flakes
- 1 tsp. minced garlic
- ½ cup granulated sugar
- ¼ tsp. ground ginger
- ¼ cup chicken stock
- 1 tbsp. rice vinegar
- ¼ cup low salt soy sauce
- 1 tbsp. sesame oil
- 2 tsp. cornstarch mixed with 4 tsp. water
Garnishes:
- 1 tbsp. sesame seeds
- ¼ cup sliced scallions
For the Vegetables:
- 1 tsp. olive oil
- 2 cups thinly sliced carrots
- 1 tsp. each soy sauce and sugar
- 1 cup thinly sliced radishes
- 1 cup cucumbers, sliced into thin batons
- ½ tsp. kosher salt and pepper
- 1 tbsp. rice wine vine
For the Boiled Eggs:
- 4 large eggs
Instructions
- Begin by making the rice: In a three quart saucepan, bring the water to a boil. Add the rice and salt and cover and simmer it for 16 minutes. Remove it from the stove and let it sit covered for 10 minutes or until the chicken is done.
- While the rice cooks, make the Caramel Sauce: In a three- quart saucepan, heat the vegetable oil on medium heat and add the chilis, sugar, ginger, chicken stock, garlic, vinegar, soy sauce, and sesame oil. Bring to a boil and then add 2 tsp. cornstarch mixed with 4 tsp. of water and simmer until the sauce gets thick and syrupy about 5 minutes. Set aside.
- Also make the eggs. Put the eggs in a three quart saucepan and cover them with water. Bring the pot to a boil, and then cover the pot and remove it from the heat. Let the eggs sit in the hot water for six minutes. Then drain the eggs and peel them. Cut them in half.
- Also, cook the carrots: In a skillet, heat the oil and cook the carrots with the soy sauce and sugar, on medium heat, for a few minutes, just until they're crisp tender. Cover to keep them warm.
- Also prepare the cucumbers and radishes: Sprinkle each with a quarter teaspoon of kosher salt and let it set ten minutes. Squeeze each dry. Stir in one tablespoon of rice vinegar and one teaspoon of sugar to each vegetable.
- Also, fry the Crispy Orange Caramel Chicken: Start by heating one inch of vegetable oil in a deep pot, to 375°.
- In a large bowl, beat the egg, sugar, and salt together. Stir in the chicken. Add the cornstarch and stir until all the chicken is coated.
- When the oil is at 375°, fry the chicken pieces in three batches until the coating is starts to turn golden and crisp. Drain each batch on a wire rack. Then, refry all the chicken a second time, in 3 batches, until they are super crispy.
- Meanwhile, reheat the sauce. When the chicken is all done, toss them with the sauce in a large bowl and sprinkle with the sesame seeds.
- To serve: Put some rice in four bowls. Top the rice with some chicken and sauce. Also, add the eggs, cucumbers, carrots, and radishes. Sprinkle the bowls with the sesame seeds and scallions.
Tried this recipe?Let us know how it was!