Chicken Popcorn Rice Bowl

Aling Oday's Chicken Popcorn Rice bowl is sweet and savoury dish that is best serve with a bowl of rice.

  • 500 g boneless chicken, sliced into cubes
  • 1 ½ tbsp roasted sesame seed
  • oil for frying
  • spring onion for garnishing

Marinade:

  • 3 tsp sesame oil
  • 1½ tsp sugar
  • ¼ tsp pepper
  • 1 chicken bullion, powdered

Coating:

  • ½ cup all purpose flour
  • 1 large egg, beaten
  • ½ cup cornstarch

Sauce:

  • ¼ cup sugar
  • ⅓ cup honey
  • ¼ cup ketchup
  • 2 tbsp white vinegar
  • 1 tbsp soy sauce

  1. Combine all ingredients for marinade and mix it well. Place the chicken in a bowl and add the marinade. Mix it well and make sure all the chicken are coated. Leave it for an hour to marinate.

  2. After an hour, prepare the chicken for coating. Dip the chicken in plain flour and make sure it is well coated, then dip it into the beaten egg and finally dip it into the corn starch. Continue the procedure till all the chicken is coated. Set aside.

  3. Pre-heat a pan with oil on a medium heat. Deep fry the coated chicken till golden brown (about 5-8 minutes) several pieces at a times. Once cooked, transfer the chicken in a plate with kitchen paper to absorb excess oil then set aside.

  4. Remove the oil from the pan. Combine all the ingredients for the sauce in a bowl and mix it well. Tranfer the sauce in a pre-heated pan we used for frying. Let it simmer till the sauce thickens. Add the chicken and mix it well to make sure all chicken are covered with the sauce.

  5. Transfer the chicken on top of bowl of rice. Garnish with toated sesame seeds and sliced spring onion. Enjoy!