Crispy Chicken and Rice Cups
Crispy Chicken and Rice Cups
Ingredients
For the Rice Cups
- 2 cups jasmine rice, cooked
- 1 tablespoon olive oil, as needed, for brushing and muffin tin
For the Chicken Marinade
- 1 pound chicken tenderloins, diced or cubed
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 drops sesame oil
- 1 teaspoon ginger paste
- 1 teaspoon sriracha
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sesame seeds
For the Filling and Toppings
- 1 avocado, mashed
- 1 teaspoon lemon juice
- 2 green onions, chopped
- 2 tablespoons spicy mayo
Instructions
- 1
Preheat your oven to 400°F. Lightly brush the cups of a standard muffin tin with olive oil to prevent sticking.
⏱️ 5 min•🌡️ 400
- 2
Place scoops of cooked jasmine rice into each muffin cup. Using a small measuring cup or similar tool, firmly press the rice down into each cup to form a compact cup shape. Brush the tops of the rice cups with a little more olive oil.
⏱️ 5 min
- 3
Bake the rice cups in the preheated oven for 20-25 minutes, or until they are golden brown and crispy. While the rice cups are baking, proceed with preparing the chicken.
⏱️ 25 min•🌡️ 400
- 4
In a mixing bowl, combine the diced chicken tenderloins with soy sauce, rice vinegar, sesame oil, ginger paste, sriracha, garlic powder, onion powder, and sesame seeds. Mix thoroughly until the chicken is well coated.
⏱️ 5 min
- 5
Preheat your air fryer to 360°F. Place the marinated chicken in a single layer in the air fryer basket. Cook for 10 minutes, or until the chicken is cooked through and lightly browned. (Alternatively, you can pan-fry the chicken until cooked).
⏱️ 10 min•🌡️ 360
- 6
Once the chicken is cooked, transfer it to a bowl. Use a hand mixer or two forks to shred the cooked chicken.
⏱️ 5 min
- 7
Cut the avocado in half and remove the pit. Scoop the flesh into a small bowl and mash it with a fork. Stir in the lemon juice.
⏱️ 5 min
- 8
Once the crispy rice cups are ready, carefully remove them from the muffin tin. Place a dollop of mashed avocado into each crispy rice cup.
⏱️ 2 min
- 9
Spoon a generous amount of the shredded chicken on top of the avocado in each rice cup. Garnish with chopped green onions and drizzle with spicy mayo.
⏱️ 3 min
- 10
Serve immediately and enjoy as an appetizer or a light meal.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken and Rice Cups
For the Rice Cups
- 2 cups jasmine rice, cooked
- 1 tablespoon olive oil, as needed, for brushing and muffin tin
For the Chicken Marinade
- 1 pound chicken tenderloins, diced or cubed
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 drops sesame oil
- 1 teaspoon ginger paste
- 1 teaspoon sriracha
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sesame seeds
For the Filling and Toppings
- 1 avocado, mashed
- 1 teaspoon lemon juice
- 2 green onions, chopped
- 2 tablespoons spicy mayo
Instructions
- 1
Preheat your oven to 400°F. Lightly brush the cups of a standard muffin tin with olive oil to prevent sticking.
⏱️ 5 min•🌡️ 400 - 2
Place scoops of cooked jasmine rice into each muffin cup. Using a small measuring cup or similar tool, firmly press the rice down into each cup to form a compact cup shape. Brush the tops of the rice cups with a little more olive oil.
⏱️ 5 min - 3
Bake the rice cups in the preheated oven for 20-25 minutes, or until they are golden brown and crispy. While the rice cups are baking, proceed with preparing the chicken.
⏱️ 25 min•🌡️ 400 - 4
In a mixing bowl, combine the diced chicken tenderloins with soy sauce, rice vinegar, sesame oil, ginger paste, sriracha, garlic powder, onion powder, and sesame seeds. Mix thoroughly until the chicken is well coated.
⏱️ 5 min - 5
Preheat your air fryer to 360°F. Place the marinated chicken in a single layer in the air fryer basket. Cook for 10 minutes, or until the chicken is cooked through and lightly browned. (Alternatively, you can pan-fry the chicken until cooked).
⏱️ 10 min•🌡️ 360 - 6
Once the chicken is cooked, transfer it to a bowl. Use a hand mixer or two forks to shred the cooked chicken.
⏱️ 5 min - 7
Cut the avocado in half and remove the pit. Scoop the flesh into a small bowl and mash it with a fork. Stir in the lemon juice.
⏱️ 5 min - 8
Once the crispy rice cups are ready, carefully remove them from the muffin tin. Place a dollop of mashed avocado into each crispy rice cup.
⏱️ 2 min - 9
Spoon a generous amount of the shredded chicken on top of the avocado in each rice cup. Garnish with chopped green onions and drizzle with spicy mayo.
⏱️ 3 min - 10
Serve immediately and enjoy as an appetizer or a light meal.