Crunchy Rice and Chicken Salad
Equipment
Ingredients
Ingredients
cooked rice
300 g
oil
2 tbsp
soy sauce
1.5 tbsp
salt
0.5 tsp
pepper
0.5 tsp
chili
0.5 tsp
chicken
300 g
salt
0.5 tsp
pepper
0.5 tsp
egg
1 piece
cornflakes
100 g
sour cream
150 g
sriracha
1 tsp
honey
1 tsp
dried garlic or fresh clove
0.5 tsp
olive oil
1 tsp
soy sauce
1 tsp
lemon juice
1 tsp
edamame
100 g
cucumber
1 piece
spring onion
2 pcs
avocado
1 piece
Instructions
Prepare rice mixture
Mix cooked rice with 2 tbsp oil, 1.5 tbsp soy sauce, salt, pepper, and chili.
Bake rice
Spread rice mixture on a baking sheet and bake at 200°C for 35 minutes until crunchy.
Prepare chicken
Cut chicken into pieces, season with salt and pepper. Dip in beaten egg, then coat with crushed cornflakes.
Fry chicken
Heat oil in a pan and fry coated chicken until golden and cooked through.
Make dressing
Mix sour cream, sriracha, honey, garlic, olive oil, soy sauce, and lemon juice.
Prepare salad
Chop edamame, cucumber, spring onion, and avocado.
Assemble and serve
Combine crunchy rice, fried chicken, salad, and dressing. Toss gently and serve.
Rest
Let sit for a few minutes for flavors to meld.
Original recipe
Storage
Best eaten fresh to maintain crunch.
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