Zangi Fried Chicken Rice Bowl Recipe
Fried chicken, rice, sesame dressing, togarashi mayo, tare, sesame, green onion
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Chicken
Rice
Sauces and Condiments
Method
Preparation
- 1
Prepare the Rice
Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and water in a pot and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for another 10 minutes, then fluff with a fork.
- 2
Marinate the Chicken
In a bowl, combine buttermilk, salt, black pepper, garlic powder, and onion powder. Add the chicken thighs and coat well. Cover and refrigerate for at least 30 minutes or overnight for best results.
Cooking
- 3
Fry the Chicken
In a large pot, heat vegetable oil over medium-high heat. In a separate bowl, mix flour and cornstarch. Remove chicken from marinade, allowing excess to drip off, then dredge in the flour mixture. Fry the chicken in batches until golden brown and cooked through, about 6-8 minutes per side. Drain on paper towels.
- 4
Prepare the Togarashi Mayo
In a small bowl, mix together mayonnaise and togarashi seasoning until well combined.
- 5
Assemble the Bowl
In a serving bowl, add a generous scoop of jasmine rice. Top with fried chicken, drizzle with tare sauce, and sesame oil. Finish with togarashi mayo, sesame seeds, and chopped green onions.
