Crispy Chicken Poke Bowl

Dice ¹/₂ piece Avocado, 75 gr Mango, and . In a small bowl, whisk 30 gr Japanese mayonnaise and 10 ml Sriracha to make the spicy mayo. In another bowl, mix 15 ml Soy Sauce and ¹/₂ tbsp Honey to create the sweet soy drizzle.

Cut 70 gr Chicken Fillet into bite-sized cubes and season evenly with ¹/₂ tsp Table salt.

In a medium saucepan, pour the rice into the water. Bring to a boil, then cover with a lid, reduce heat to low, and simmer for 15 minutes until the liquid is fully absorbed. (*Cook the rice according to the instructions on the package).

Dredge the seasoned chicken cubes first in 20 gr Corn starch, then dip into beaten ¹/₂ piece Eggs size M, and finally coat thoroughly with 40 gr Breadcrumbs (panko).

Heat 3 ³/₄ tbsp Sunflower oil in a frying pan over medium-high heat. Fry the coated chicken cubes for 5-6 minutes, turning occasionally, until golden brown and crispy, then drain on paper towels.

Divide the cooked rice evenly between two serving bowls. Pour the vinegar mixture over the rice while it is still hot.

Arrange the crispy chicken cubes, diced avocado, diced mango and 40 gr Edamame (*cook it according to the package instructions) on top of the rice in separate sections.

Drizzle the prepared spicy mayo and soy-honey sauce over the bowls, then garnish with ³/₄ tsp Sesame seeds before serving.Optionally, sprinkle the dish with green onions and grated carrot.