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Recipes
Malaysian Fried Chicken Rice Bowl
Recipe

18 INGREDIENTS • 9 STEPS • 40MINS

Malaysian Fried Chicken Rice Bowl

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.
40MINS
Total Time
$1.47
Cost Per Serving
Ingredients
Servings
2
us / metric
Broccoli Florets
to taste
Carrot
to taste
Carrots, steamed
Garlic
2 cloves
Garlic, minced
Onion
2 Tbsp
Onions, minced
Ground Cumin
1 Tbsp
Ground Cumin
Brown Sugar
2 tsp
Brown Sugar
Chicken Stock
2 tsp
Chicken Stock
Ground Turmeric
to taste
Salt
to taste
Oxtail Soup
3.5 oz
Oxtail Soup
Used Campbell's® Oxtail Soup
Water
1/2 cup
Water
Baking Powder
1 tsp
Baking Powder
Canola Oil
as needed
Canola Oil
White Rice
to taste
White Rice, cooked
Ketchup
1 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
438
Fat
7.7 g
Protein
33.4 g
Carbs
57.2 g
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Malaysian Fried Chicken Rice Bowl
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Cooking InstructionsHide images
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), {@10:} 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), {@10:} 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!
Tags
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Dairy-Free
Asian
Lunch
Chicken
Shellfish-Free
Rice
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