Japanese crispy chicken bowl

Tasty Japanese crispy chicken bowl Recipe

Turn your favourite sushi roll into a tasty rice bowl with this Japanese-inspired crispy chicken dish.
Japanese crispy chicken bowl
Prep Time : 0:15 | Cook Time : 0:15 | Total Time : 0:30 | Serving : 4 person.


  • 1 1/2 cups (300g) medium-grain rice

  • Vegetable oil, to shallow fry

  • 600g Coles RSPCA Approved Chicken Breast Schnitzel

  • 150g snow peas, trimmed, thickly sliced

  • 4 Coles Brand Australian Free Range Eggs, fried

  • 1/4 cup (70g) drained pickled ginger

  • 1 carrot, cut into long matchsticks

  • 1 avocado, stone removed, peeled, sliced

  • 1 nori sheet, finely shredded

  • 1 teaspoon sesame seeds, toasted


  • Step 1

    Place the rice and 2 1/4 cups (560ml) water in a small saucepan. Bring to a simmer. Cover and cook over a low heat for 12 mins. Remove from heat. Allow to stand for 5 mins.

  • Step 2

    Meanwhile, heat the oil in a large frying pan. Cook the chicken for 3 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Thickly slice.

  • Step 3

    Cook the snow peas in a pan of salted boiling water for 2 mins or until just tender. Drain.

  • Step 4

    Divide the rice among serving bowls. Top with the fried egg, chicken, snow peas, ginger, carrot and avocado. Sprinkle with the nori and sesame seeds.

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