Crispy Rice & Chicken Salad
Crispy Rice & Chicken Salad
Ingredients
For the chicken
- 400 g skinless, boneless chicken thighs
- 1 tablespoon avocado oil
- as needed sea salt
For the rice
- 150 g cooked sushi rice, cold
For the salad
- 200 g cherry tomatoes, quartered
- 1 carrot, julienned
- 1 cucumber, smashed and chopped
- 2 eggs
- 3 spring onions, finely sliced
- 1 shallot, finely sliced
- 20 g coriander, roughly chopped
For the dressing
- 2 limes, juiced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon gochugaru
- 2 teaspoons sugar
Instructions
- 1
Bring a saucepan of water to the boil. Gently lower in the 2 eggs and boil for 8 minutes. Transfer the eggs to cold water to stop the cooking process. Once cool, peel the eggs and quarter them.
⏱️ 15 min
- 2
Prepare the vegetables: Roughly chop 20g of coriander and place it in a bowl with ice water to crisp it up. Julienne 1 carrot. Finely slice 1 shallot. Quarter 200g of cherry tomatoes. Smash 1 cucumber with the side of a knife, then chop it. Finely slice 3 spring onions.
⏱️ 10 min
- 3
In a bowl, whisk together the juice of 2 limes, 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon gochugaru, and 2 teaspoons sugar until the sugar is dissolved. Taste the dressing to adjust seasoning if needed.
⏱️ 5 min
- 4
Place a large non-stick frying pan over a medium heat. Add 1 tablespoon avocado oil, then place the 400g skinless, boneless chicken thighs in the pan. Season lightly with sea salt. Cook for 8–10 minutes until deeply golden and crisp on one side. Flip the chicken and cook for a further 3–4 minutes until cooked through. Remove the chicken from the pan and let it rest for a few minutes before slicing.
⏱️ 15 min
- 5
In the same pan with the rendered fat from the chicken, add the 150g cold sushi rice. Press the rice firmly into the pan with a wooden spatula and cook undisturbed over a medium heat for 5–7 minutes until golden and crisp underneath. Remove the crispy rice from the heat and break it into shards using the wooden spatula.
⏱️ 7 min
- 6
In a large bowl, combine the quartered cherry tomatoes, julienned carrot, smashed and chopped cucumber, finely sliced spring onions, finely sliced shallot, and roughly chopped coriander (drained from ice water). Add the sliced chicken and the crispy rice shards to the bowl. Pour the prepared dressing over the ingredients. Toss well to coat all the ingredients evenly.
⏱️ 5 min
- 7
Divide the salad between plates. Top with the quartered eggs. Garnish with extra fresh coriander and spring onions on top, if desired. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice & Chicken Salad
For the chicken
- 400 g skinless, boneless chicken thighs
- 1 tablespoon avocado oil
- as needed sea salt
For the rice
- 150 g cooked sushi rice, cold
For the salad
- 200 g cherry tomatoes, quartered
- 1 carrot, julienned
- 1 cucumber, smashed and chopped
- 2 eggs
- 3 spring onions, finely sliced
- 1 shallot, finely sliced
- 20 g coriander, roughly chopped
For the dressing
- 2 limes, juiced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon gochugaru
- 2 teaspoons sugar
Instructions
- 1
Bring a saucepan of water to the boil. Gently lower in the 2 eggs and boil for 8 minutes. Transfer the eggs to cold water to stop the cooking process. Once cool, peel the eggs and quarter them.
⏱️ 15 min - 2
Prepare the vegetables: Roughly chop 20g of coriander and place it in a bowl with ice water to crisp it up. Julienne 1 carrot. Finely slice 1 shallot. Quarter 200g of cherry tomatoes. Smash 1 cucumber with the side of a knife, then chop it. Finely slice 3 spring onions.
⏱️ 10 min - 3
In a bowl, whisk together the juice of 2 limes, 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon gochugaru, and 2 teaspoons sugar until the sugar is dissolved. Taste the dressing to adjust seasoning if needed.
⏱️ 5 min - 4
Place a large non-stick frying pan over a medium heat. Add 1 tablespoon avocado oil, then place the 400g skinless, boneless chicken thighs in the pan. Season lightly with sea salt. Cook for 8–10 minutes until deeply golden and crisp on one side. Flip the chicken and cook for a further 3–4 minutes until cooked through. Remove the chicken from the pan and let it rest for a few minutes before slicing.
⏱️ 15 min - 5
In the same pan with the rendered fat from the chicken, add the 150g cold sushi rice. Press the rice firmly into the pan with a wooden spatula and cook undisturbed over a medium heat for 5–7 minutes until golden and crisp underneath. Remove the crispy rice from the heat and break it into shards using the wooden spatula.
⏱️ 7 min - 6
In a large bowl, combine the quartered cherry tomatoes, julienned carrot, smashed and chopped cucumber, finely sliced spring onions, finely sliced shallot, and roughly chopped coriander (drained from ice water). Add the sliced chicken and the crispy rice shards to the bowl. Pour the prepared dressing over the ingredients. Toss well to coat all the ingredients evenly.
⏱️ 5 min - 7
Divide the salad between plates. Top with the quartered eggs. Garnish with extra fresh coriander and spring onions on top, if desired. Serve immediately.
⏱️ 3 min