---
title: Crispy fried chicken bowl with spring onion & ginger oil
description: Enjoy this fried chicken bowl with sticky rice and greens or smacked cucumbers. The spring onion oil is an addictive condiment that adds extra depth
cook time: 30 minutes
course: Dinner
servings: 4
time required: 1 hour
prep time: 30 minutes
author: Helena Busiakiewicz
tags: [Fried chicken, Shichimi togarashi, Spring onions]
source: https://www.bbcgoodfood.com/recipes/crispy-fried-chicken-bowl-with-spring-onion-ginger-oil
---

Start by making the spring onion oil. Put @spring onions{100%g}(very finely sliced), @ginger{20%g}(finely chopped), @Szechuan peppercorns{1%tbsp}(crushed in a pestle and mortar), @garlic{2%cloves}(finely chopped), @MSG{1/2%tsp}(optional), @caster sugar{1/2%tsp}, and a good pinch of @salt{} in a #small bowl{}.

Pour @vegetable oil{125%ml} into a #small saucepan{} over a medium heat, ensuring that the pan is no more than a third full.

Once the oil is shimmering hot, quickly pour it onto the spring onion mixture. It will sizzle, so do this carefully. Stir to combine and set aside.

> This will keep chilled in an airtight container for five days – the flavour will improve over time.

Season @chicken breasts{2}(sliced through the middle, then pounded flat) with @salt{} and @ground black pepper{}.

Tip @plain flour{6%tbsp} and @cornflour{3%tbsp} into a shallow bowl with @shichimi togarashi{1%tsp}(optional) and a pinch of @salt{}. Whisk in about 7-8 tbsp of water to make a thick batter. Sprinkle the chicken with the remaining @plain flour{1%tbsp}, then use tongs to dip the chicken in the batter.

Meanwhile, heat @vegetable oil{4%tbsp} in a frying pan over a medium heat. Gently lower in the chicken and fry on each side for about ~{6-7%minutes} until very golden and crisp. Drain on a plate lined with kitchen paper and sprinkle with a little more @shichimi togarashi{} if you like.

To serve, arrange the bowl with the fried chicken, some sticky rice, greens, or smacked cucumbers, and a drizzle of the spring onion oil.