Crispy Spring Onion Chicken with Edamame, Coriander & Lime Rice + Ginger Dressing
Crispy Spring Onion Chicken with Edamame, Coriander & Lime Rice + Ginger Dressing
Ingredients
For the Crispy Spring Onion Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 cup cornstarch
- 2 cups vegetable oil, for frying
For the Ginger Dressing
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 2 spring onion, sliced (green part only)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon chili oil, or to taste
- 2 tablespoons vegetable oil
For the Edamame, Coriander & Lime Rice
- 3 cups cooked white rice, warm
- 1 cup shelled edamame, thawed if frozen
- 1/2 cup fresh coriander, chopped
- 2 tablespoons lime juice
For Garnish
- 1/4 cup fresh coriander, chopped
- 1/2 teaspoon chili flakes, or to taste
Instructions
- 1
In a medium bowl, combine the cut chicken thigh pieces with grated ginger, minced garlic, soy sauce, and sesame oil. Mix thoroughly until the chicken is well coated. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 15 min
- 2
While the chicken is marinating, prepare the ginger dressing. In a small heatproof bowl, combine grated ginger, minced garlic, sliced green part of spring onion, soy sauce, sesame oil, rice vinegar, and chili oil.
⏱️ 5 min
- 3
Heat 2 tablespoons of vegetable oil in a small saucepan over high heat until it is very hot and just beginning to smoke. Carefully pour the hot oil directly over the ingredients in the dressing bowl. It will sizzle vigorously. Mix all the dressing ingredients well to combine. Set aside.
⏱️ 2 min
- 4
Place the cornstarch in a shallow dish. Take the marinated chicken pieces and sprinkle a generous amount of cornstarch over them. Toss the chicken to ensure each piece is fully coated in the cornstarch, shaking off any excess.
⏱️ 5 min
- 5
Heat 2 cups of vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully add the cornstarch-coated chicken pieces to the hot oil in a single layer, ensuring not to overcrowd the pan. You may need to fry in batches.
⏱️ 2 min•🌡️ 350
- 6
Fry the chicken for 3-4 minutes per side, or until it turns golden brown and becomes crispy on all sides. Use tongs to flip the chicken as needed. Once cooked, remove the crispy chicken from the pan and place it on a wire rack set over a paper towel-lined plate to drain excess oil. Repeat with remaining chicken.
⏱️ 8 min•🌡️ 350
- 7
In a separate medium bowl, combine the warm cooked rice, edamame, chopped fresh coriander, and lime juice. Mix all the ingredients together until evenly combined.
⏱️ 3 min
- 8
To assemble, portion the edamame, coriander, and lime rice into individual serving bowls. Arrange the crispy spring onion chicken pieces on top of the rice.
⏱️ 3 min - 9
Drizzle a generous amount of the ginger dressing over the chicken and rice. Garnish the dish with additional fresh coriander and chili flakes before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Spring Onion Chicken with Edamame, Coriander & Lime Rice + Ginger Dressing
For the Crispy Spring Onion Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 cup cornstarch
- 2 cups vegetable oil, for frying
For the Ginger Dressing
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 2 spring onion, sliced (green part only)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon chili oil, or to taste
- 2 tablespoons vegetable oil
For the Edamame, Coriander & Lime Rice
- 3 cups cooked white rice, warm
- 1 cup shelled edamame, thawed if frozen
- 1/2 cup fresh coriander, chopped
- 2 tablespoons lime juice
For Garnish
- 1/4 cup fresh coriander, chopped
- 1/2 teaspoon chili flakes, or to taste
Instructions
- 1
In a medium bowl, combine the cut chicken thigh pieces with grated ginger, minced garlic, soy sauce, and sesame oil. Mix thoroughly until the chicken is well coated. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 15 min - 2
While the chicken is marinating, prepare the ginger dressing. In a small heatproof bowl, combine grated ginger, minced garlic, sliced green part of spring onion, soy sauce, sesame oil, rice vinegar, and chili oil.
⏱️ 5 min - 3
Heat 2 tablespoons of vegetable oil in a small saucepan over high heat until it is very hot and just beginning to smoke. Carefully pour the hot oil directly over the ingredients in the dressing bowl. It will sizzle vigorously. Mix all the dressing ingredients well to combine. Set aside.
⏱️ 2 min - 4
Place the cornstarch in a shallow dish. Take the marinated chicken pieces and sprinkle a generous amount of cornstarch over them. Toss the chicken to ensure each piece is fully coated in the cornstarch, shaking off any excess.
⏱️ 5 min - 5
Heat 2 cups of vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully add the cornstarch-coated chicken pieces to the hot oil in a single layer, ensuring not to overcrowd the pan. You may need to fry in batches.
⏱️ 2 min•🌡️ 350 - 6
Fry the chicken for 3-4 minutes per side, or until it turns golden brown and becomes crispy on all sides. Use tongs to flip the chicken as needed. Once cooked, remove the crispy chicken from the pan and place it on a wire rack set over a paper towel-lined plate to drain excess oil. Repeat with remaining chicken.
⏱️ 8 min•🌡️ 350 - 7
In a separate medium bowl, combine the warm cooked rice, edamame, chopped fresh coriander, and lime juice. Mix all the ingredients together until evenly combined.
⏱️ 3 min - 8
To assemble, portion the edamame, coriander, and lime rice into individual serving bowls. Arrange the crispy spring onion chicken pieces on top of the rice.
⏱️ 3 min - 9
Drizzle a generous amount of the ginger dressing over the chicken and rice. Garnish the dish with additional fresh coriander and chili flakes before serving immediately.
⏱️ 2 min