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Chicken Popcorn Rice Bowl Recipe

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Korean Popcorn Chicken Recipe Super Crunchy, Sticky and Spicy!
Korean Popcorn Chicken Recipe Super Crunchy, Sticky and Spicy! from myfoodstory.com

Description

This chicken popcorn rice bowl recipe is a delicious and easy-to-make meal that is perfect for dinner, lunch or even as a snack. The dish consists of crispy chicken popcorn pieces served over a bed of fluffy rice, topped with fresh vegetables and a tangy sauce. It is a complete meal that is packed with flavor and nutrients.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

For the chicken popcorn:
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 2 eggs, beaten
  • 1 cup panko bread crumbs
  • Oil for frying
For the rice bowl:
  • 2 cups cooked rice
  • 1 cup chopped lettuce
  • 1 cup chopped cucumber
  • 1 cup chopped tomato
  • 1/4 cup chopped green onions
For the sauce:
  • 1/4 cup mayonnaise
  • 1 tablespoon sriracha sauce
  • 1 tablespoon honey
  • 1 tablespoon soy sauce

Equipment

  • Large bowl
  • 3 shallow bowls
  • Large skillet or deep fryer
  • Slotted spoon
  • Small bowl
  • Whisk

Method

1. In a large bowl, mix together the flour, salt, black pepper, paprika, and garlic powder. 2. In a shallow bowl, beat the eggs. 3. In another shallow bowl, place the panko bread crumbs. 4. Dip each chicken piece into the flour mixture, then into the beaten eggs, and finally into the bread crumbs, making sure to coat each piece evenly. 5. Heat oil in a large skillet or deep fryer over medium-high heat. 6. Fry the chicken popcorn pieces until golden brown and cooked through, about 4-6 minutes. 7. Remove from the oil with a slotted spoon and place on a paper towel-lined plate to drain any excess oil. 8. In a small bowl, whisk together the mayonnaise, sriracha sauce, honey, and soy sauce to make the sauce. 9. To assemble the rice bowl, place a scoop of rice in a bowl, then top with the chicken popcorn pieces, lettuce, cucumber, tomato, and green onions. 10. Drizzle the sauce over the top of the bowl and serve.

Notes

This recipe can be customized to include your favorite vegetables or toppings. You can also adjust the level of spiciness in the sauce by adding more or less sriracha sauce.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:
  • Calories: 576
  • Carbohydrates: 63g
  • Protein: 34g
  • Fat: 20g
  • Saturated Fat: 3g
  • Cholesterol: 139mg
  • Sodium: 1453mg
  • Potassium: 732mg
  • Fiber: 3g
  • Sugar: 10g
  • Vitamin A: 29% DV
  • Vitamin C: 23% DV
  • Calcium: 6% DV
  • Iron: 18% DV

Recipe Tips

To make the chicken popcorn pieces extra crispy, you can double-coat them by repeating the dipping process in the flour, eggs, and bread crumbs. You can also try baking the chicken in the oven instead of frying it for a healthier option. Serve the rice bowl with a side of steamed vegetables for an even more nutritious meal.

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