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