Lemon Garlic Chicken Rice Bowl

Ingredients

• 2 green onions (Use the white portions for the rice; reserve or slice the green portions for serving if desired.)
• 2 tsp fresh ginger (Grated)
• 2 tsp lemongrass (Grated)
• 3 tbsp butter (For the rice)
• 2 cups white rice (Uncooked)
• 2.5 cups chicken stock (For cooking the rice)
• 2 tbsp cilantro (Chopped; add to the cooked rice)
• 3 chicken thighs (The source specifies 2–3 thighs; use boneless, skinless thighs if available, cut into frying-size pieces if large.)
• 2 eggs (For the coating)
• 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 not specified.)
• 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)
• 0.5 tsp salt (For the sauce)
• 0.5 tsp black pepper (For the sauce)
• 2 tbsp butter (For the lemon-garlic sauce)

Steps

1. 1

   Melt the 3 tablespoons of butter in a saucepan or pot over medium heat. Add the sliced green onion whites, grated ginger, and grated lemongrass. Cook for about 1–2 minutes, stirring, until the aromatics are fragrant and lightly softened.

2. 2

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

3. 3

   Pour in the chicken stock and bring it to a simmer. Cover, reduce the heat to low, and cook according to the rice package directions—typically about 15–20 minutes—until the liquid is absorbed and the rice is tender. Remove from the heat and let it stand covered for 5 minutes.

4. 4

   While the rice cooks, whisk the eggs in a shallow bowl. In a separate bowl, combine the flour, cornstarch, 2 teaspoons salt, 1 teaspoon black pepper, and garlic powder.

5. 5

   Pat the chicken thighs dry. Dip each piece into the beaten egg, then transfer it to the flour-and-cornstarch mixture and turn thoroughly so it is evenly coated on all sides.

6. 6

   Heat the frying oil in a heavy skillet or pot to approximately 350°F/175°C. Add the coated chicken in batches without overcrowding the pan.

7. 7

   Fry the chicken, turning as needed, until the coating is crisp and deep golden brown and the thickest part of the chicken reaches 165°F/74°C, about 5–7 minutes per batch depending on size. Transfer to a rack or paper towels to drain.

8. 8

   Fluff the cooked rice with a fork, then fold in the chopped cilantro. Taste and adjust seasoning only if needed.

9. 9

   Melt the 2 tablespoons of butter for the sauce in a small saucepan over low to medium heat. Add the lemon juice, lemon zest, honey, grated garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

10. 10

    Stir the sauce until the butter is melted and the ingredients are well combined. Warm it gently for 1–2 minutes; do not let the garlic burn or the sauce boil aggressively.

11. 11

    Dip or toss the fried chicken pieces in the lemon-garlic sauce until coated. Serve immediately over the cilantro rice, spooning any remaining sauce over the top.

Notes

The source does not specify the frying-oil quantity or exact rice and chicken cooking times. Fry in batches to keep the coating crisp, and verify that the chicken reaches 165°F/74°C internally.

Nutrition per serving

• main
• chicken
• rice bowl
• fried
• easy dinner
• family-friendly