Sweet Chile Chicken Rice Bowl
Ingredients
- 4 teaspoons toasted sesame seeds
- 6 Thai basil leaves, torn
- 6 shiso leaves, torn
- ½ pound Chinese broccoli, cut into 1-inch pieces, blanched, and kept warm
- 6 "soft-poached eggs":/stories/10427
- 6 cups hot "steamed white rice":/recipes/27496
- To assemble::
- + 32 more ingredients
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- 3 jalapeños
- Vegetable oil
- To cook the chicken and jalapeños::
- 1 shallot, cut lengthwise and thinly sliced
- 1/3 cup all-purpose flour
- Vegetable oil, for frying
- For the crispy shallots::
- 1 ½ pounds boneless, skinless chicken thighs
- 1 teaspoon freshly ground black pepper
- 1 medium Asian pear, peeled and grated on the large holes of a box grater
- ¼ cup toasted sesame oil
- ½ cup soy sauce
- ½ cup freshly squeezed "lime":http://www.chow.com/ingredients/44 juice (from about 4 medium limes)
- For the chicken::
- 1 teaspoon freshly ground black pepper
- 4 teaspoons Korean chile paste
- 4 teaspoons kosher salt
- 1 serrano chile, stemmed and coarsely chopped
- 1 dried Anaheim chile, stemmed and coarsely chopped
- 1 (2-inch) piece fresh ginger, peeled and coarsely chopped
- 2 tablespoons toasted sesame seeds
- 2 tablespoons Korean crushed red pepper
- 3 tablespoons Sriracha hot sauce
- 8 medium garlic cloves, peeled
- ½ bunch scallions (white and light green parts), coarsely chopped
- 1 medium yellow onion, peeled and coarsely chopped
- 1/3 cup freshly squeezed "orange":http://www.chow.com/ingredients/48 juice (from about 1 medium orange)
- ½ cup freshly squeezed "lime":http://www.chow.com/ingredients/44 juice (from about 4 medium limes)
- 2/3 cup loosely packed cilantro leaves
- 2/3 cup loosely packed Thai basil leaves
- 1 (10-ounce) bottle Mae Ploy Sweet Chilli Sauce
- For the sweet chile sauce::
For the sweet chile sauce: Combine all ingredients in a blender and purée until smooth, about 1 minute; set aside. For the chicken: Place all ingredients except the chicken in a resealable plastic bag or a nonreactive bowl or dish and stir to combine. Add the chicken, turn to coat, a...
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