Sweet Chili Crispy Rice Salad
Sweet Chili Crispy Rice Salad
Ingredients
For the Crispy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable oil, for frying
For the Crispy Rice
- 2 cups cooked sushi rice, chilled, pressed into a thin layer and cut into 1/2-inch cubes
- 1/4 cup vegetable oil, for frying
For the Sweet Chili Dressing
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
For the Salad Assembly
- 1 cucumber, sliced into half-moons
- 1 cup shelled edamame, thawed if frozen
- 1/2 cup spring onions, chopped
- 2 avocado, cubed
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
Prepare the crispy chicken: In a medium bowl, toss the chicken pieces with cornstarch, salt, and black pepper until evenly coated. Heat 1/2 cup vegetable oil in a large skillet or wok over medium-high heat. Once hot, carefully add the chicken in a single layer (you may need to do this in batches to avoid overcrowding). Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
⏱️ 10 min
- 2
Prepare the crispy rice: Heat 1/4 cup vegetable oil in the same skillet over medium-high heat. Add the chilled, cubed sushi rice in a single layer. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain.
⏱️ 5 min
- 3
Make the sweet chili dressing: In a small bowl, whisk together the mayonnaise, sweet chili sauce, rice vinegar, lime juice, sesame oil, and garlic powder until smooth and well combined.
⏱️ 5 min
- 4
Assemble the salad: In a large serving bowl, combine the cooked crispy chicken, crispy rice, sliced cucumber, shelled edamame, chopped spring onions, and cubed avocado.
⏱️ 5 min
- 5
Pour the sweet chili dressing over the salad ingredients. Using tongs, gently toss until all ingredients are evenly coated with the dressing.
⏱️ 5 min
- 6
Serve immediately onto individual plates. Garnish each serving with a sprinkle of sesame seeds.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Chili Crispy Rice Salad
For the Crispy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable oil, for frying
For the Crispy Rice
- 2 cups cooked sushi rice, chilled, pressed into a thin layer and cut into 1/2-inch cubes
- 1/4 cup vegetable oil, for frying
For the Sweet Chili Dressing
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
For the Salad Assembly
- 1 cucumber, sliced into half-moons
- 1 cup shelled edamame, thawed if frozen
- 1/2 cup spring onions, chopped
- 2 avocado, cubed
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
Prepare the crispy chicken: In a medium bowl, toss the chicken pieces with cornstarch, salt, and black pepper until evenly coated. Heat 1/2 cup vegetable oil in a large skillet or wok over medium-high heat. Once hot, carefully add the chicken in a single layer (you may need to do this in batches to avoid overcrowding). Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
⏱️ 10 min - 2
Prepare the crispy rice: Heat 1/4 cup vegetable oil in the same skillet over medium-high heat. Add the chilled, cubed sushi rice in a single layer. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain.
⏱️ 5 min - 3
Make the sweet chili dressing: In a small bowl, whisk together the mayonnaise, sweet chili sauce, rice vinegar, lime juice, sesame oil, and garlic powder until smooth and well combined.
⏱️ 5 min - 4
Assemble the salad: In a large serving bowl, combine the cooked crispy chicken, crispy rice, sliced cucumber, shelled edamame, chopped spring onions, and cubed avocado.
⏱️ 5 min - 5
Pour the sweet chili dressing over the salad ingredients. Using tongs, gently toss until all ingredients are evenly coated with the dressing.
⏱️ 5 min - 6
Serve immediately onto individual plates. Garnish each serving with a sprinkle of sesame seeds.
⏱️ 5 min