Crispy Chicken Nugget Rice Bowl with Doubanjiang Sauce
Quick and Flavorful Chinese-Style Chicken Nugget Rice Bowl
A Chinese-inspired rice bowl made with chicken nuggets! The sauce is simple to make, incredibly delicious, and the spicy doubanjiang sauce is guaranteed to whet your appetite. It’s a quick and satisfying meal perfect for any occasion.
Doubanjiang Sauce
- 2 Tbsp Doubanjiang (Chili Bean Paste)
- 1/2 Tbsp Oyster Sauce
- 1 Tbsp Corn Syrup (or Honey)
- 1/2 Tbsp Minced Garlic
- Pinch of Black Pepper
- 1 Tbsp Water
- 1 Tbsp Sugar
Main Ingredients
- 7-8 Frozen Chicken Nuggets
- 80g Onion (approx. 1/4 medium)
- 30g Green Onion (approx. 1/4 stalk)
- 2 cloves Garlic
- 30g Green Bell Pepper (approx. 1/4)
- A little chopped Scallion (for garnish)
Slurry for Thickening
- 1/2 cup Water (100ml)
- 1 Tbsp Cornstarch (or Potato Starch)
- 7-8 Frozen Chicken Nuggets
- 80g Onion (approx. 1/4 medium)
- 30g Green Onion (approx. 1/4 stalk)
- 2 cloves Garlic
- 30g Green Bell Pepper (approx. 1/4)
- A little chopped Scallion (for garnish)
Slurry for Thickening
- 1/2 cup Water (100ml)
- 1 Tbsp Cornstarch (or Potato Starch)
Cooking Instructions
Step 1
First, let’s prepare the ‘Doubanjiang Sauce’, the star of this delicious rice bowl. In a small bowl, combine 2 tablespoons of doubanjiang, 1/2 tablespoon of oyster sauce, 1 tablespoon of corn syrup, 1/2 tablespoon of minced garlic, a pinch of black pepper, 1 tablespoon of water, and 1 tablespoon of sugar. Stir well until everything is evenly mixed. Set aside.
Step 2
Now, let’s get the vegetables ready. Thinly slice the onion. Cut the green onion diagonally into about 0.5cm thick pieces. Slice the garlic thinly. Remove the seeds from the green bell pepper, then cut it into pieces about 1cm thick and halve them. Finally, chop the scallions finely for garnish.
Step 3
We also need to prepare the ‘Slurry for Thickening’ to give the sauce a nice consistency. In a small bowl, mix 1 tablespoon of cornstarch with 1/2 cup of water. Whisk until there are no lumps. It’s convenient to make this before you start stir-frying the vegetables.
Step 4
Heat about 3 tablespoons of cooking oil in a frying pan over medium-high heat. Add the frozen chicken nuggets and fry them until golden brown and crispy on all sides. Frying them well beforehand will enhance their texture when combined with the sauce later.
Step 5
Once the nuggets are nicely browned, remove them from the pan and set them aside on a plate. Without cleaning the pan, add the sliced garlic and green onions to the same pan over low heat. Sauté them gently to release their aromas. Cooking them slowly until fragrant is key.
Step 6
When the garlic and green onions are fragrant and lightly browned, add the sliced onions and green bell peppers to the pan. Stir-fry over high heat for about 1-2 minutes until the vegetables are tender-crisp. You want them to retain a slight crunch.
Step 7
Now, pour the prepared ‘Doubanjiang Sauce’ over the stir-fried vegetables and bring it to a simmer. Once it’s bubbling, gradually add the ‘Slurry for Thickening’ while stirring constantly. Continue to stir and cook until the sauce reaches your desired thick consistency. It’s best to add the slurry a little at a time to avoid making it too thick.
Step 8
When the sauce has thickened nicely, return the fried chicken nuggets to the pan. Gently toss them to coat evenly with the delicious sauce. Make sure every nugget is well-coated.
Step 9
Serve the saucy chicken nuggets generously over a bed of hot steamed rice. Finally, garnish with the chopped scallions. Your delicious and visually appealing Chicken Nugget Doubanjiang Rice Bowl is ready to enjoy!
