Hoisin Chicken and Vegetable Bowls
Tender fried chicken breast strips enveloped in a sweet hoisin sauce. Served with rice, 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 Deep-Frying the Chicken:
- 1 egg white (beaten until foamy)
- 1 tsp. each cornstarch and kosher salt
- 1 lb. boneless, skinless chicken breasts, sliced in half inch strips
- 3 cups vegetable oil
For the Stir Fry:
- 2 tbsp. vegetable oil (reserved from the deep-frying )
- 2 tbsp. each sugar and rice vinegar, hoisin, and soy sauce
- ¼ cup mirin
- ¼ sliced scallions
- 1 tbsp. sliced garlic
- ½ tsp. crushed red pepper flakes
- 1 tbsp. sliced ginger
- 1 tbsp. minced garlic
- 2 tsp. cornstarch mixed with 4 tsp. water
- ½ cup shelled unsalted peanuts
For the Carrots:
- 1 tsp. olive oil
- 2 cups thinly sliced carrots
- 1 tsp. each soy sauce and sugar
For the Radishes and Cucumbers:
- 1 cup thinly sliced radishes
- 1 cup cucumbers, sliced
- ¼ tsp. kosher salt
- 1 tbsp. rice wine vinegar
- 1 tsp. sugar
For the Garnishes:
- ¼ cup sliced scallions
- 2 cups shelled and cooked edamame
Instructions
- First, make 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.
- Begin by starting the chicken: Beat together the egg white, cornstarch, and salt. Stir in the chicken, cover and refrigerate.
- Also, prepare the cucumbers and radishes: Sprinkle each with a quarter teaspoon of kosher salt and let sit ten minutes. Squeeze each dry. Stir in one tablespoon of rice wine vinegar and one teaspoon of sugar to each vegetable.
- 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, continue the Hoisin Chicken: Heat a Dutch Oven or large pot with an inch and a half of the vegetable oil. Heat the oil to 325 degrees. Mix together the stir fry sauce ingredients in a small bowl and set it aside: mirin, soy sauce, sugar, rice vinegar and hoisin. In four batches, fry the chicken just until it turns white. Drain each batch in a colander set over a bowl. In a large skillet, on medium heat, heat two tablespoons of oil from frying the chicken. Add the ginger, scallion, garlic, and red pepper flakes and stir until everything is combined. Add all the chicken to the pan, along with the stir fry sauce. Bring this mixture to a boil. Stir in the cornstarch mixed with water and stir for thirty seconds. Stir in the peanuts.
- To serve: Put some rice in four bowls. Top the rice with some chicken and sauce. Also, add the cucumbers, carrots, edamame and radishes. Sprinkle the bowls with the scallions.
Nutrition
Calories: 525kcal
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