Lemon Garlic Chicken Ricebowl

Name: Lemon Garlic Chicken Ricebowl
Cook time: 45 min
Total time: 45 min
Ingredients: 2/3 Green Onion; 2/3 tsp Ginger, grated; 2/3 tsp Lemongrass, grated; 1 tbsp Butter; 2/3 cups White Rice; 3/4 cups Chicken Stock; 2/3 tbsp Cilantro; 3/4 Chicken Thigh; 2/3 Egg; 1/3 cups Flour; 1/6 cups Cornstarch; 2/3 tsp Salt; 1/3 tsp Pepper; 2/3 tsp Garlic Powder; 2/3 tbsp Oil, for frying; 1/3 lemon of Lemon Juice; 1/6 lemon of Lemon Zest; 2/3 tbsp Honey; 2/3 Garlic, cloves; 1/6 tsp Salt; 1/6 tsp Pepper; 2/3 tbsp Butter

This lemon garlic chicken rice bowl layers fragrant rice with crisp fried chicken and a bright, buttery citrus glaze. The rice is cooked with ginger, lemongrass, and chicken stock for extra aroma, then finished with cilantro and scallion greens. Topped with golden chicken thighs and a tangy-sweet lemon garlic sauce, it’s a comforting bowl with fresh, lively flavor.

This lemon garlic chicken rice bowl layers fragrant rice with crisp fried chicken and a bright, buttery citrus glaze. The rice is ... Show more

By Zach 👨🏻‍🍳 ·
Bowl Variation of Honey Lemon Garlic Chicken

Health Grade

D+ · Occasional

Time

45 min

Price

1,64 €

Calories

1266 kcal

high protein

low sugar

american

main/dinner

Method

Prep the aromatics

Trim and slice the white and green parts of the Green Onions, keeping them separate. Grate the Ginger and Lemongrass. Finely mince the Garlic (cloves), zest and juice the Lemon Juice and Lemon Zest, and roughly chop the Cilantro. Pat the Chicken Thighs dry with paper towels so the coating will stick well later.

Start the rice base

Set a medium lidded pan over medium heat and melt 3 tablespoons of Butter. Add the green onion whites, the grated ginger, and the grated lemongrass. Cook for about 2 minutes, stirring often, until everything smells fragrant and the onions have softened slightly without browning.

Simmer the rice

Stir in the White Rice and let it coat in the buttery aromatics for a few seconds. Pour in the Chicken Stock, bring everything up to a gentle simmer, then cover and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes.

Set up the breading

While the rice cooks, crack the Eggs into one shallow bowl and beat until smooth. In a second bowl, whisk together the Flour, Cornstarch, Salt, Pepper, and Garlic Powder so the coating is evenly seasoned.

Coat the chicken

Dip each chicken thigh into the beaten eggs, letting the excess drip off, then press it firmly into the flour mixture until thoroughly coated on both sides. Set the breaded pieces on a plate while you finish the batch.

Heat the frying oil

Pour Oil (for frying) into a heavy pan to a shallow depth suitable for frying, then heat it over medium to medium-high until it reaches 350° F. The oil should shimmer, and a little pinch of coating should sizzle right away when dropped in.

Fry the chicken

Fry the breaded chicken thighs in batches, laying them in carefully away from you. Cook until deeply golden and crisp, 5 to 7 minutes on the first side, then turn and fry 5 to 7 minutes more until the center reaches 165° F. Transfer the cooked chicken to a plate or rack while you finish the rest.

Finish rice and sauce

When the rice is done, uncover it and gently fold in the chopped cilantro, then fluff with a fork and cover to keep warm. In a small bowl, whisk together the lemon juice, lemon zest, Honey, the minced garlic, and the remaining melted butter with a pinch more salt and pepper until smooth and glossy.

Glaze and serve

Toss the hot fried chicken with the lemon-garlic sauce, or spoon the sauce over the top until evenly coated. Divide the herbed rice among bowls, add the glazed chicken, and finish with the green onion tops. Serve right away while the chicken is still crisp and the rice is warm.