Halloween Breakfast Bowl with Crispy Chicken

Ingredients

• 2 packs Baby potatoes
• 3 Boneless chicken thighs (Keep the skin; remove it before cooking the chicken, and bake the skin separately.)
• 1 cup Greek yogurt
• 1 clove Garlic (Grated.)
• 1 Lemon (Juice and/or zest not specified; the method says to add lemon to the yogurt.)
• 2 tbsp Red food colouring (The method also adds food colouring to the egg mixture; the source does not specify how to divide this amount.)
• 1 Red onion (Diced; for garnish.)
• 1 Parsley (A handful, finely chopped; for garnish.)
• 5 Eggs (Two are used in the chicken coating; fry the remainder for the bowls.)
• 1 cup Wheat flour (For the dry coating mix.)
• 1 cup Corn flour (For the dry coating mix; the source says corn flour.)
• 1 tbsp Paprika (For the dry coating mix.)
• Salt (To season; also specified for the potatoes, chicken skin, egg mixture, and dry mix. Add salt to the boiling water.)
• Black pepper (To season; the method specifies it in the yogurt and dry mix.)
• 2 tbsp Red sriracha (Spelling in source: “red Siracha”; toss with the cooked chicken.)
• 1 tsp Chilli flakes (Added when frying the eggs.)
• 1 tsp Orange sriracha (Listed in the ingredients; the method does not specify where it is used.)
• Vegetable oil (Oil for the potatoes, chicken skin, frying the chicken, and frying the eggs; amount not stated.)

Steps

1. 1

   Bring salted water to a boil. Add the baby potatoes and boil for 20 minutes, until tender enough to smash.

2. 2

   Drain the potatoes and place them on a baking tray. Smash them, then cover with oil and salt.

3. 3

   Bake the potatoes at 200°C for 45–50 minutes, until crispy.

4. 4

   Preheat the oven to 200°C if it is not already at temperature. Remove the skin from the chicken thighs and set the thighs aside for coating and frying.

5. 5

   Place the chicken skins on a baking-paper-lined tray. Add a touch of oil and salt, then cover with another tray to press the skins flat.

6. 6

   Bake the pressed chicken skins at 200°C for 15–20 minutes, until golden and crispy.

7. 7

   In a bowl, combine the Greek yogurt, grated garlic, lemon, red food colouring, and black pepper to make the yogurt sauce.

8. 8

   Dice the red onion and finely chop the parsley. Set both aside as garnishes.

9. 9

   Dice the chicken thighs into pieces. In a bowl, beat two eggs with salt and food colouring, then add the diced chicken and coat it.

10. 10

    In a separate bowl, combine the wheat flour, corn flour, paprika, salt, and pepper for the dry coating.

11. 11

    Transfer the egg-coated chicken pieces to the flour mixture and coat them thoroughly.

12. 12

    Heat vegetable oil for frying. Fry the coated chicken for 4–6 minutes, until crispy and cooked through.

13. 13

    Put the cooked chicken in a bowl, add the red sriracha, and toss to coat.

14. 14

    Fry the remaining eggs in oil, adding the chilli flakes as they cook. The source does not specify a frying time or doneness; the transcript describes the preferred result as runny yolks.

15. 15

    Assemble the bowl with the potatoes, chicken, crispy chicken skin, eggs, yogurt sauce, diced onion, and parsley. The source does not give a specific arrangement or serving order.

Notes

The original source has a few unclear or incomplete details: it says “skated water” (interpreted as salted water), gives no amount for the oil or seasonings, does not say how to divide the food colouring, and lists orange sriracha without describing its use. The transcript says the egg yolks should be runny. Pack size for the potatoes is unspecified, so nutrition and gram estimates use an assumed total of about 680 g.

Nutrition per serving

• breakfast
• main
• Halloween
• crispy
• fried
• baked
• spicy