Crispy Fried Chicken Bowl with Spring Onion & Ginger Oil Recipe
Introduction
This crispy fried chicken bowl is bursting with bold flavors from spring onion and ginger oil, paired perfectly with a crunchy coating and tender chicken inside. Served with sticky rice and fresh greens or cucumbers, it makes a satisfying and delicious meal for any day of the week.
Ingredients
- 100g spring onions, very finely sliced
- 20g ginger, finely chopped
- 1 tbsp Szechuan peppercorns, crushed in a pestle and mortar
- 2 garlic cloves, finely chopped
- ½ tsp MSG (optional)
- ½ tsp caster sugar
- 125ml vegetable oil, plus 4 tbsp
- 2 chicken breasts, sliced through the middle, then pounded flat
- 6 tbsp plain flour
- 3 tbsp cornflour
- 1 tsp shichimi togarashi Japanese spice blend (optional)
- Sticky rice and green vegetables or smacked cucumbers, to serve
Instructions
- Step 1: Make the spring onion oil by placing the spring onions, ginger, crushed Szechuan peppercorns, garlic, MSG (if using), caster sugar, and a good pinch of salt into a heatproof bowl. Heat the 125ml vegetable oil in a small saucepan over medium heat until shimmering but not smoking.
- Step 2: Carefully pour the hot oil over the spring onion mixture. It will sizzle upon contact—stir to combine, then set aside. Store chilled in an airtight container for up to five days; the flavor will deepen with time.
- Step 3: Season the chicken breasts with salt and pepper. In a shallow bowl, mix 5 tablespoons of plain flour, all the cornflour, shichimi togarashi (if using), and a pinch of salt. Whisk in 7-8 tablespoons of water to create a thick batter. Sprinkle the remaining flour over the chicken.
- Step 4: Dip the floured chicken pieces into the batter, coating them evenly using tongs.
- Step 5: Heat 4 tablespoons of vegetable oil in a frying pan over medium heat. Gently lower the chicken pieces into the pan and fry for 6-7 minutes on each side, until crispy and deep golden brown.
- Step 6: Drain the cooked chicken on kitchen paper to remove excess oil. Sprinkle with additional shichimi togarashi if you like extra spice.
- Step 7: To serve, arrange the fried chicken with sticky rice and your choice of green vegetables or smacked cucumbers. Drizzle generously with the spring onion and ginger oil for a fragrant finish.
Tips & Variations
- For extra heat, increase the Szechuan peppercorns or add chili flakes to the batter.
- If you don’t have shichimi togarashi, use smoked paprika or chili powder as a substitute.
- Pound the chicken evenly to ensure it cooks quickly and stays tender inside.
- Try swapping out the vegetable oil for peanut oil for a nuttier flavor and higher frying temperature tolerance.
Storage
Store leftover fried chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven or air fryer to preserve the crispiness. The spring onion oil can be kept chilled for up to five days and used to enhance other dishes as well.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different cuts of chicken for this recipe?
Yes, chicken thighs or drumsticks can be used but may require longer cooking times. Just ensure the pieces are evenly sized for consistent frying.
What are smacked cucumbers?
Smacked cucumbers are lightly crushed cucumbers that absorb dressings and flavors better, providing a refreshing crunchy contrast to fried chicken.
Print
Crispy Fried Chicken Bowl with Spring Onion & Ginger Oil Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
A flavorful and crispy fried chicken bowl served with a fragrant spring onion and ginger oil, sticky rice, and fresh greens or smacked cucumbers. The chicken is coated in a spiced batter and fried to golden perfection, accompanied by a zesty oil infused with Szechuan peppercorns and aromatic ginger.
Ingredients
Scale
Spring Onion & Ginger Oil
- 100g spring onions, very finely sliced
- 20g ginger, finely chopped
- 1 tbsp Szechuan peppercorns, crushed in a pestle and mortar
- 2 garlic cloves, finely chopped
- ½ tsp MSG (optional)
- ½ tsp caster sugar
- 125ml vegetable oil
- Pinch of salt
Chicken and Batter
- 2 chicken breasts, sliced through the middle, then pounded flat
- Salt and pepper, to season
- 6 tbsp plain flour (divided: 5 tbsp for batter, 1 tbsp for dusting)
- 3 tbsp cornflour
- 1 tsp shichimi togarashi Japanese spice blend (optional)
- 7–8 tbsp water (to whisk into the batter)
- 4 tbsp vegetable oil (for frying)
To Serve
- Sticky rice
- Green vegetables or smacked cucumbers
- Extra shichimi togarashi (optional)
Instructions
- Make the spring onion oil: Place the spring onions, ginger, crushed Szechuan peppercorns, garlic, MSG (if using), caster sugar, and a pinch of salt in a heatproof bowl. Heat 125ml vegetable oil in a small saucepan over medium heat until shimmering (about 3-4 minutes). Carefully pour the hot oil over the spring onion mixture— it will sizzle on contact. Stir the mixture and set aside to cool. Store in the fridge in an airtight container for up to five days; the flavor intensifies over time.
- Prepare the chicken and batter: Season the chicken breasts with salt and pepper. In a shallow bowl, combine 5 tablespoons of plain flour, all the cornflour, shichimi togarashi (if using), and a pinch of salt. Whisk in 7-8 tablespoons of water to create a thick batter. Sprinkle the chicken with the remaining 1 tablespoon of plain flour, then dip the chicken slices into the batter using tongs, ensuring an even coating.
- Fry the chicken: Heat 4 tablespoons of vegetable oil in a frying pan over medium heat. When hot, gently place the battered chicken in the pan. Fry each side for 6-7 minutes until the chicken is golden brown, crispy, and cooked through. Remove from the oil and drain on kitchen paper to remove excess oil. Optionally, sprinkle with extra shichimi togarashi for a spicy kick.
- Assemble the bowl: Arrange portions of sticky rice and green vegetables or smacked cucumbers in serving bowls. Place the crispy fried chicken on top and drizzle generously with the spring onion and ginger oil. Serve immediately for best texture and flavor.
Notes
- The spring onion oil can be made in advance and stored under refrigeration for up to five days, allowing the flavors to deepen.
- Use a meat mallet or rolling pin to pound the chicken breasts flat for even cooking.
- Adjust the amount of shichimi togarashi based on your preferred spice level or omit if you want a milder flavor.
- Serve with sticky rice and fresh greens to balance the richness of the fried chicken.
- Be cautious when pouring hot oil over the spring onion mixture to avoid splattering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Keywords: crispy fried chicken, spring onion oil, ginger oil, Szechuan peppercorn, shichimi togarashi, sticky rice, Asian chicken bowl
