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Asian sesame popcorn chicken over jasmine rice with sautéed pepper

Asian sesame popcorn chicken over jasmine rice with sautéed pepper

Crunchy bites of breaded chicken bathed in a tasty spicy Asian sesame sauce, served over a bed of jasmine rice and sautéed green pepper. Perfect for a different and flavorful dinner.

  • Servings: 2
  • Prep: 5 min
  • Cook: 35 min

Ingredients

  • 150 grams jasmine rice
  • 250 grams diced chicken breast
  • 3 g smoked paprika
  • 1 g chili flake
  • 12 ml balsamic vinegar
  • 1 unit Italian green pepper
  • 8 grams white sesame seed
  • 20 ml soy sauce
  • 300 ml water
  • 150 ml water
  • 30 ml olive oil
  • 150 ml vegetable oil
  • 1 clove garlic
  • 1 teaspoon sugar
  • 1 unit egg
  • 2 tablespoons flour
  • salt
  • black pepper

Instructions

  1. Rinse the rice and place it in a saucepan with 300 ml of water and a pinch of salt. Bring to a boil, add the rice, cover and cook over medium-low heat for 12 minutes, stirring occasionally. Remove from heat and let rest, covered, for at least 10 minutes. Then fluff with a fork and keep covered.
  2. Peel and grate the garlic. In a medium bowl, beat the egg with half of the grated garlic. Add the diced chicken, season with salt and pepper to taste, and mix to coat well. Refrigerate. Meanwhile, halve the pepper, remove the seeds and cut into 0.5 cm strips.
  3. In a small bowl, mix the remaining grated garlic, smoked paprika, chili flakes, balsamic vinegar, soy sauce, 150 ml water and 30 ml oil for the sauce. Heat a drizzle of oil in a pan over medium-high heat, add half of the sesame seeds and toast for 2-3 minutes. Remove and set aside. Pour in the sauce mixture, bring to a boil and cook for 3-4 minutes until reduced and thickened.
  4. When the sauce is ready, add the soy sauce packet, the oil for the sauce and the sugar, boil for 1 minute, stirring to combine. Transfer the sauce to a large bowl. In the same pan, heat a drizzle of oil and sauté the pepper with a pinch of salt for 3-4 minutes until tender.
  5. Add the cooked rice to the pan with the pepper, season with salt and pepper to taste and mix well. Serve this mixture as the base of the plates. In the bowl with the chicken, add the flour and stir to coat the pieces well. Heat 150 ml oil for frying in the pan over medium-high heat.
  6. When the oil is hot, fry the chicken in batches for 5-6 minutes until golden and cooked through. Drain on paper towels. Mix the fried chicken with the reserved sauce. Assemble the dish: rice and pepper base, chicken with sauce on top and sprinkle with the remaining sesame seeds.

Nutrition (per serving)

  • Calories: 1140 kcal
  • Protein: 37 g
  • Carbohydrates: 40 g
  • Fat: 92 g
  • Fiber: 3 g