Poke Bowl with Crispy Chicken

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Spring Summer Main courses Poultry Vegetables Rice Poke Sauce Japanese

200 g sushi or jasmine rice
1 red onion
50 ml vinegar
50 ml water
50 ml sugar
4 chicken fillets
3 tbsp. wheat flour
2 tsp. curry powder
1 egg
200 ml panko breadcrumbs
½ small oxheart cabbage
2 avocados
200 g edamame beans (shelled)
2 tbsp. Kikkoman Poke Sauce
1 lime

Preparation

Cook the rice according to the method on the pack. Leave to cool for a while, then divide into 4 bowls.

Cut the onion into wedges. Bring the water, vinegar and sugar to the boil and let the onion wedges simmer in this mixture for 1 minute. Turn off the heat and leave for a minimum of 15 minutes.

Pound the chicken fillets to an even thickness of approx. 1 cm. Coat the chicken fillets on both sides in flour seasoned with salt, pepper and curry powder. Then dip them into the beaten egg and, finally into panko breadcrumbs. Fry the chicken in oil for approx. 5 minutes on either side and leave to drain on kitchen paper to get rid of excess fat before slicing them.

Blanch the edamame beans for 1 minute. Slice the cabbage thinly and combine with Kikkoman Poke Sauce. Cut avocados into slices.

Place the cabbage, avocado, edamame beans, pickled onion and chicken on top of the rice. Serve with extra Kikkoman Poke Sauce and lime wedges on the side.