Crispy fried chicken bowl with spring onion & ginger oil
Prep
30 mins
Cook
30 mins
Servings
4
Difficulty
Medium
This crispy fried chicken bowl has become my go to weeknight dinner because it comes together in just an hour and tastes like restaurant quality. The magic happens with the ginger and spring onion oil, which not only gives you that amazing aromatic punch but also provides ginger's natural anti inflammatory benefits. What I love most is how simple the technique actually is once you get going, and the ingredients are things I usually have on hand already. The combination of flour and cornflour creates that perfect shatteringly crisp coating, while the sticky rice and fresh vegetables keep things balanced. Trust me, once you make this, you'll find yourself craving it again and again.
Ella x
Ingredients
- 100 gspring onions very finely sliced
- 20 gginger finely chopped
- 1 tbspszechuan peppercorns crushed in a pestle and mortar
- 12 garlic cloves finely chopped
- ½ tspmsg(optional)
- ½ tspcaster sugar
- 125 mlvegetable oil plus 4 tbsp
- 12 chicken breasts sliced through the middle(then pounded flat)
- 6 tbspplain flour
- 3 tbspcornflour
- 1 tspshichimi togarashi japanese spice blend(optional)
- 1sticky rice and green veg or smacked cucumbers(to serve)
Detail level
Instructions
- 1
Start by making the spring onion oil. Put the spring onions, ginger, Szechuan peppercorns, garlic, MSG (if using), caster sugar and a good pinch of salt in a heatproof bowl. Pour the vegetable oil into a small saucepan over a medium heat, ensuring that the pan is no more than a third full.
- 2
Once the oil is shimmering hot, quickly pour it onto the spring onion mixture. It will sizzle so do this carefully. Stir to combine and set aside. Will keep chilled in an airtight container for five days – the flavour will improve over time.
- 3
Season the chicken with salt and pepper. Tip 5 tbsp of the flour and all the cornflour into a shallow bowl with the shichimi togarashi, if using, and a pinch of salt. Whisk in 7-8 tbsp of water to make a thick batter. Sprinkle the chicken with the remaining flour, then use tongs to dip the chicken in the batter.
- 4
Meanwhile, heat 4 tbsp vegetable oil in a frying pan over a medium heat. Gently lower in the chicken and fry on each side for 6-7 mins until very golden and crisp. Drain on a plate lined with kitchen paper and sprinkle with a little more shichimi togarashi, if you like.
- 5
To serve, arrange the bowl with the fried chicken, some rice, greens or smacked cucumbers, and a drizzle of the spring onion oil.
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