Malaysian Fried Chicken Rice Bowl

18 INGREDIENTS • 9 STEPS • 40MINS

Malaysian Fried Chicken Rice Bowl

Recipe

4.8

5 ratings

Recipe with video instructions: Indeed, that is blue rice thanks to butterfly pea flowers, along with fried chicken.

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Malaysian Fried Chicken Rice Bowl

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Recipe with video instructions: Indeed, that is blue rice thanks to butterfly pea flowers, along with fried chicken.

Campbell's China

https://www.campbells.com/

40MINS

Total Time

$1.47

Cost Per Serving

Ingredients

Servings

2

us / metric

2

to taste

Broccoli Florets, steamed

to taste

Carrots, steamed

2 cloves

Garlic, minced

2 Tbsp

Onions, minced

1 Tbsp

Ground Cumin

2 tsp

Brown Sugar

2 tsp

Chicken Stock

to taste

Ground Black Pepper

to taste

Ground Turmeric

to taste

3.5 oz

Oxtail Soup

Used Campbell's® Oxtail Soup

1/2 cup

Water

1 cup

All-Purpose Flour

1 tsp

Baking Powder

as needed

Canola Oil

to taste

White Rice, cooked

1 Tbsp

Nutrition Per Serving

VIEW ALL

Calories

438

Fat

7.7 g

Protein

33.4 g

Carbs

57.2 g

Love This Recipe?

Malaysian Fried Chicken Rice Bowl

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Campbell's China

https://www.campbells.com/

Cooking Instructions

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step 1

Begin by deboning the Chicken Thighs (2).

step 1 Begin by deboning the Chicken Thighs (2).

step 2

Heat the Canola Oil (as needed) in a large pan over medium-high heat. Make sure to have enough oil to cook one side of the thighs in. You are not deep frying, so there does not need to be too much oil.

step 2 Heat the Canola Oil (as needed) in a large pan over medium-high heat. Make sure to have enough oil to cook one side of the thighs in. You are not deep frying, so there does not need to be too much oil.

step 3

In a mixing bowl, add the All-Purpose Flour (1 cup), Baking Powder (1 tsp), Salt (to taste) and Ground Black Pepper (to taste) and mix. Coat the chicken thighs in the flour mixture.

step 3 In a mixing bowl, add the All-Purpose Flour (1 cup), Baking Powder (1 tsp), Salt (to taste) and Ground Black Pepper (to taste) and mix. Coat the chicken thighs in the flour mixture.

step 4

When it is hot enough to fry, lay the dredged chicken thighs into the oil away from you.

step 4 When it is hot enough to fry, lay the dredged chicken thighs into the oil away from you.

step 5

When golden and crispy on one side, flip and cook the other side of the thighs. When cooked through, remove and set aside, while you prepare the sauce.

step 5 When golden and crispy on one side, flip and cook the other side of the thighs. When cooked through, remove and set aside, while you prepare the sauce.

step 6

In the same pan, add the Garlic (2 cloves), Onions (2 Tbsp), Ground Cumin (1 Tbsp), Brown Sugar (2 tsp), Ketchup (1 Tbsp), Chicken Stock (2 tsp), Ground Black Pepper (to taste), Ground Turmeric (to taste), Oxtail Soup (3.5 oz), Salt (to taste) and Water (1/2 cup).

step 6 In the same pan, add the Garlic (2 cloves), Onions (2 Tbsp), Ground Cumin (1 Tbsp), Brown Sugar (2 tsp), Ketchup (1 Tbsp), Chicken Stock (2 tsp), Ground Black Pepper (to taste), Ground Turmeric (to taste), Oxtail Soup (3.5 oz), Salt (to taste) and Water (1/2 cup).

step 7

Bring the sauce to a boil. Once thickened, remove from heat.

step 7 Bring the sauce to a boil. Once thickened, remove from heat.

step 8

Slice the fried chicken thighs.

step 8 Slice the fried chicken thighs.

step 9

Serve your Malaysian Fried Chicken in a bowl with White Rice (to taste), Broccoli Florets (to taste), Carrots (to taste), and plenty of sauce. Enjoy!

step 9 Serve your Malaysian Fried Chicken in a bowl with White Rice (to taste), Broccoli Florets (to taste), Carrots (to taste), and plenty of sauce. Enjoy!

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