Honey Sriracha Crispy Chicken Rice Bowl

recipe

INGREDIENTS

Boneless chicken (thin slices) 300g

Himalayan pink salt to taste

Black pepper powder to taste

All-purpose flour (sifted) 1 cup or as required

Eggs (whisked) 2 or as required

Cornflakes (crushed) 1 cup or as required

Cooking oil as needed

Peas (boiled) ¼ cup

Corn kernels (boiled) ½ cup

Capsicum (diced) ½ cup

Onion (diced) ½ cup

Soy sauce 2 ½ tbs

Garlic (chopped) 1 tbs

Tomato paste 1 ½ tbs

Sriracha sauce 2 tbs

Honey 1 ½ tbs

Tomato ketchup 2 tbs

Sesame oil 1 tbs

Water ¼ cup or as required

Rice (boiled) 1 serving

Cucumber

Sesame seeds - black and white

Spring onion leaves

DIRECTIONS

* On chicken, sprinkle pink salt, black pepper powder on both sides and coat with all-purpose flour then dip in whisked eggs and coat with cornflakes.

* In a wok, heat cooking oil and fry on medium flame until golden and crispy.

* In a frying pan, add cooking oil, peas, corn kernels, capsicum, onion, black pepper powder, pink salt, soy sauce and sauté on medium flame for 1-2 minutes and set aside.

* In a frying pan, add cooking oil, garlic and mix well. Add tomato paste and mix well.

* Add sriracha sauce, honey, soy sauce, tomato ketchup, sesame oil and mix well.

* Add water, mix well and cook for a minute.

* Turn off the flame, add fried chicken pieces and coat well.

* Serve with boiled rice, sautéed vegetables, cucumber, garnish with sesame seeds, spring onion leaves and serve!

Courtesy: Food Fusion