Chicken

Crispy chicken poke bowl

Name: Crispy chicken poke bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 2 tsp caster sugar; ¼ cup (60ml) apple cider vinegar; 4 radishes, thinly sliced; 300g rice; 40.00 ml Sushi Seasoning; 1 Yaki Nori For Sushi sheets, finely shredded; ¼ cup (35g) plain flour; 2 chicken breast fillets, halved horizontally; 1 egg, beaten; 20.00 ml Mirin Seasoning; 75g breadcrumbs; Vegetable oil, to shallow-fry; 200g frozen podded edamame; ¼ red cabbage, finely shredded; 1 carrot, finely shredded; 1 avocado, diced; 2 long green shallots, thinly sliced (see note); Toasted sesame seeds; Obento Poke Sauce, to serve; Obento Sliced Pickled Ginger (optional); Wasabi (optional), to serve

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by delicious. team

delicious. team

Dec 10, 2024

Top a nourishing bowl of fresh, crisp vegetables with Obento’s addictive soy-ginger poke sauce and the satisfying crunch of panko-coated chicken for an easy midweek fakeaway that’ll go straight into your regular rotation.

2 tsp caster sugar
¼ cup (60ml) apple cider vinegar
4 radishes, thinly sliced
1½ cups (300g) Obento Sushi Rice
2 tbs Obento Sushi Seasoning
1 Obento Yaki Nori For Sushi sheets, finely shredded
¼ cup (35g) plain flour
2 chicken breast fillets, halved horizontally
1 egg, beaten
1 tbs Obento Mirin Seasoning
1½ cups (75g) Obento Panko Breadcrumbs
Vegetable oil, to shallow-fry
200g frozen podded edamame
¼ red cabbage, finely shredded
1 carrot, finely shredded
1 avocado, diced
2 long green shallots, thinly sliced (see note)
Toasted sesame seeds
Obento Poke Sauce, to serve
Obento Sliced Pickled Ginger (optional)
Wasabi (optional), to serve

Method

1.

Dissolve sugar and 1½ tsp fine salt in vinegar with ¼ cup (60ml) hot water in a glass bowl. Add radish and set aside for 30 minutes to pickle.
2.

Place rice in a sieve and rinse under cold water until water runs clear. Transfer to a medium saucepan with 2¼ cups (560ml) water. Bring to the boil, reduce heat and simmer, covered, for 15 minutes. Remove from the heat and stand, covered, for 10 minutes.
3.

Transfer rice to a glass bowl. Sprinkle in sushi seasoning and mix to distribute, then stir through nori. Keep warm.
4.

Meanwhile, season flour with fine salt and freshly ground black pepper. Coat chicken in seasoned flour, dusting off excess. Beat egg and mirin together in a shallow dish. Place panko in another shallow dish. Dip chicken in egg and coat in panko. Dip again in egg and panko for a double coat (this will make your chicken extra crispy). Transfer to a plate. Heat 2cm oil in a medium saucepan over medium heat. Cook chicken for 7-8 minutes, turning once, until golden brown. Drain on paper towel, then slice thinly and season.
5.

Blanch edamame in boiling water for 1 minute, until just tender, then drain. Divide rice between serving bowls, top with edamame, cabbage, chicken, carrot, avocado, drained radish and shallot. Sprinkle with sesame seeds and drizzle with some poke sauce. Serve with ginger and wasabi, if using.