Crispy Chicken Rice Bowl topped with Ginger Scallion Oil

Steak Crostini with a Creamy Horseradish Sauce and Caramelized Onions

Course: Appetizer

Ingredients:

For the Crispy Chicken:

• 4 chicken cutlets

• Salt and pepper, to taste

• 1 cup panko breadcrumbs

• 1 egg, whisked

• Neutral oil, for frying (I used avocado oil)

For the Ginger Scallion Oil:

• 1/2 inch ginger, minced

• 4-5 scallions, minced

• 1 teaspoon sesame oil

• 1 cup hot neutral oil (I used avocado oil)

• Salt, to taste

For Assembling:

• 2 cups cooked rice

Instructions:

1. Begin by seasoning your chicken cutlets on both sides.

2. Set up a dredging station by whisking an egg in one bowl then adding panko breadcrumbs, salt, and pepper in another.

3. Run your chicken through the eggs, then the panko mixture, pressing to adhere the breadcrumbs to the chicken.

4. Heat a skillet with oil over medium-high heat.

5. Once glistening, add in chicken and cook on both sides until golden brown, about 4 minutes per side.

6. Once cooked, remove from heat and place on a paper towel lined plate.

7. After the chicken has rested, cut into strips.

8. In a heat-proof bowl, combing scallions and ginger.

9. Heat neutral oil on stove and once hot, immediately pour over scallions and ginger.

10. Once it’s done bubbling, add in sesame oil and salt and mix well.

11. In a bowl, add rice followed by the crispy chicken. Top with scallion oil and enjoy!

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