Lemon Garlic Chicken Rice Bowl

Ingredients

• 2 Green onions (Use the white parts for the rice; reserve green parts for garnish if desired.)
• 2 tsp Fresh ginger (Grated.)
• 2 tsp Fresh lemongrass (Grated; use tender inner stalk.)
• 3 tbsp Butter (For the rice.)
• 2 cup White rice (Uncooked.)
• 2.5 cup Chicken stock (Preferably low-sodium if adjusting salt separately.)
• 2 tbsp Cilantro (Chopped; stir into the cooked rice.)
• 2.5 Chicken thighs (Use 2 to 3 boneless, skinless thighs; cut into frying-size pieces if large.)
• 2 Eggs (Beaten for dredging.)
• 1 cup All-purpose flour (For coating the chicken.)
• 0.5 cup Cornstarch (For coating the chicken.)
• 2 tsp Salt (For the chicken coating.)
• 1 tsp Black pepper (For the chicken coating.)
• 2 tsp Garlic powder (For the chicken coating.)
• Oil (For frying; use enough for shallow or deep frying. Amount absorbed will vary.)
• 1 Lemon juice (Juice of 1 lemon.)
• 0.5 Lemon zest (Zest of 1/2 lemon.)
• 2 tbsp Honey (For the sauce.)
• 2 Garlic (Grated or finely minced for the sauce.)
• 0.5 tsp Salt (For the sauce.)
• 0.5 tsp Black pepper (For the sauce.)
• 2 tbsp Butter (For finishing the sauce.)

Steps

1. 1

   Prepare the rice aromatics. Thinly slice the green onion whites, grate the ginger and lemongrass, and chop the cilantro. Keep the cilantro aside for finishing.

2. 2

   Melt the 3 tablespoons of butter in a medium saucepan over medium heat. Add the sliced onion whites, grated ginger, and grated lemongrass. Cook for 1 to 2 minutes, stirring, until fragrant and the aromatics have softened slightly.

3. 3

   Add the uncooked white rice and stir until the grains are coated in the butter and aromatics, about 1 minute.

4. 4

   Pour in the chicken stock and bring it to a gentle boil. Stir once, reduce the heat to low, cover the saucepan, and simmer according to the rice package directions, generally 15 to 20 minutes, until the liquid is absorbed and the rice is tender.

5. 5

   While the rice cooks, cut the chicken thighs into evenly sized pieces if needed. Pat them dry so the coating adheres well.

6. 6

   In a shallow bowl, whisk the eggs until smooth. In a second bowl, combine the flour, cornstarch, 2 teaspoons salt, 1 teaspoon black pepper, and garlic powder.

7. 7

   Dip each chicken piece into the beaten egg, allowing excess to drip off. Transfer it to the flour-cornstarch mixture and toss or press firmly until completely coated. Shake off excess coating and place the pieces on a clean plate.

8. 8

   Heat the frying oil to about 350°F / 175°C in a heavy skillet or pot. Use enough oil to surround the chicken without overcrowding the pan.

9. 9

   Fry the coated chicken in batches, turning as needed, until the coating is crisp and golden brown and the chicken reaches 165°F / 74°C internally, about 4 to 6 minutes per batch depending on piece size. Transfer the cooked chicken to a wire rack or paper towels to drain.

10. 10

    When the rice is tender, remove it from the heat and let it stand covered for 5 minutes. Fluff it gently with a fork, then fold in the chopped cilantro.

11. 11

    Make the sauce by combining the lemon juice, lemon zest, honey, grated garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl. Mix until evenly combined.

12. 12

    Melt the 2 tablespoons of butter in a skillet over medium-low heat. Add the lemon-garlic mixture and warm for 1 to 2 minutes, stirring, until glossy and fragrant; do not let the garlic burn.

13. 13

    Add the fried chicken to the sauce and toss until every piece is evenly coated. Serve immediately over the cilantro rice.

Notes

The description specifies oil for frying without an amount. Fry in batches to keep the coating crisp and ensure the oil temperature does not drop too far. Serve immediately for the best texture.

Nutrition per serving

• main
• chicken
• rice bowl
• crispy
• fried
• weeknight dinner
• lemon garlic
• high-protein