Fried Chicken Bowl Recipe
sushi rice, edamame, avocado, pickled vegetables, corn-sesame salad, spicy pineapple, miso aioli, chili vinaigrette
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Ingredients
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Sushi Rice
Fried Chicken
Toppings
Chili Vinaigrette
Method
Prepare Sushi Rice
- 1
Cook Sushi Rice
Rinse sushi rice under cold water until water runs clear. Combine rice and water in a rice cooker and cook according to manufacturer's instructions. Once done, let it sit covered for 10 minutes.
- 2
Season Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the warm rice gently and let it cool.
Fry Chicken
- 3
Prepare Chicken
In a bowl, mix buttermilk with paprika, garlic powder, onion powder, salt, and pepper. Add chicken thighs and marinate for at least 30 minutes.
- 4
Coat Chicken
Dredge marinated chicken in flour, ensuring it’s fully coated.
- 5
Fry Chicken
Heat oil in a deep pan over medium-high heat. Fry chicken for 5-7 minutes per side until golden brown and cooked through. Drain on paper towels.
Prepare Toppings
- 6
Prepare Miso Aioli
In a bowl, mix mayonnaise, miso paste, and chili sauce until smooth.
- 7
Prepare Chili Vinaigrette
In a jar, combine olive oil, rice vinegar, soy sauce, and chili flakes. Shake well until emulsified.
Assemble Bowl
- 8
Build the Bowl
In a large bowl, layer sushi rice, fried chicken, edamame, sliced avocado, pickled vegetables, corn, and sesame seeds. Drizzle with miso aioli and chili vinaigrette.