Crispy Chicken Poke Bowl

Name: Crispy Chicken Poke Bowl
Prep time: 8 min
Total time: 8 min
Yield: 4 people
Cuisine: International
Ingredients: 300 g Sushi rice; 3 tbsp Rice vinegar; 500 g Chicken breast; 60 g Flour; 1 Egg; 100 g Panko breadcrumbs; to taste Salt; to taste Black pepper; for frying Oil; 120 g Red cabbage, shredded; 1 Avocado; 150 g Edamame; 80 g Pickled onion; 1 Lime; 4 tbsp Poke sauce or soy dressing

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A crowd-pleasing bowl with crunchy chicken, creamy avocado and enough fresh toppings to keep it lively instead of heavy.

Serves: 4 people

Preparation time: 8 min

Ingredients

Sushi rice – 300 g
Rice vinegar – 3 tbsp
Chicken breast – 500 g
Flour – 60 g
Egg – 1
Panko breadcrumbs – 100 g
Salt – to taste
Black pepper – to taste
Oil – for frying
Red cabbage, shredded – 120 g
Avocado – 1
Edamame – 150 g
Pickled onion – 80 g
Lime – 1
Poke sauce or soy dressing – 4 tbsp

Method

STEP 1
Cook and season the rice first. That gives it time to cool while you handle the chicken.
STEP 2
Slice the chicken into strips or bite-sized pieces. Season them, coat them in flour, then egg, then panko. Press the crumbs on lightly so they cling well.
STEP 3
Fry or bake the chicken until crisp and cooked through. Let it drain for a minute on kitchen paper so the coating stays light.
STEP 4
Arrange the rice in bowls and add the red cabbage, avocado, edamame and pickled onion.
STEP 5
Slice the crispy chicken and set it on top at the very last moment. Squeeze over lime and spoon on the dressing just before serving so the crust keeps some crunch.