Asian Crumbed Chicken Bowl
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Asian Crumbed Chicken Bowl

Asian Crumbed Chicken Bowl

with mushrooms and pickled cucumber

This rice bowl recipe features simple ingredients used in interesting ways. Fragrant rice is elevated with apple cider vinegar, which is also used to pickle the cucumber in this dish. A slightly spicy aioli and sticky fried mushrooms and crispy chicken round out a satisfying and exciting dish.

Egg(s) not included
Family Friendly
Extra spicy
Total Time30 minutes
Cooking Time35 minutes


Serving amount

1 pack(s)


(Contains Wheat)

150 grams


1 sachet(s)

Sweet Chilli Sauce

1 unit(s)


2 unit(s)


260 grams

Diced Chicken Breast

1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

150 grams

Jasmine Rice

1 unit(s)


1 sachet(s)


(Contains Egg, Mustard)

1 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

1 sachet(s)

Gochujang Paste

(Contains Soya, Wheat)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste





Nutrition Values

Energy (kJ)3065 kJ
Energy (kcal)733 kcal
Fat21.3 g
of which saturates2.6 g
Carbohydrate93 g
of which sugars14 g
Dietary Fiber0 g
Protein42.5 g
Cholesterol0 mg
Salt1.66 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Pot with Lid


Make the Rice
  • Place a pot over medium-high heat.
  • Stir in the rice and 300ml cold water (double for 4p). Bring to the boil. 
  • Once boiling, lower heat to medium, cover with the lid and cook for 12 mins.
  • Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam). 
  • Once ready, add ¼ tsp salt, 1 tsp sugar (double both for 4p) and half the apple cider vinegar. Mix well to combine.
Get Prepped
  • Meanwhile, roughly chop the mushrooms
  • Trim and thinly slice the scallion.
  • Deseed the chilli and finely chop.
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Fry the mushrooms with the white of the scallion for 5-6 mins. Stir in the ketjap manis. Remove from the pan and cover to keep warm (give the pan a wipe, you'll be using it later).
Pickle the Cucumber
  • Meanwhile, trim and halve the cucumber lengthways. Scoop out the seeds. Chop widthways into small pieces. 
  • In a bowl, mix remaining vinegar, ¼ tsp salt and 1 tsp sugar (double both for 4p).
  • Add cucumber and set aside. Toss occasionally.
  • Mix aioli with sweet chilli sauce.
  • Add gochujang to aioli a little at a time, tasting as you go—it's spicy!

TIP: If you don't like spice simply leave out the gochujang. It will still taste delicious without!

Crumb the Chicken
  • In a bowl, carefully beat one egg (double for 4p). Season with salt and pepper.
  • To another bowl, add breadcrumbs and season with salt and pepper.
  • Toss the chicken first in the egg and then in the breadcrumbs. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don't worry! This is normal due to packaging used to keep it fresh!

Fry the Chicken
  • Return the pan to high heat with enough oil to completely coat the bottom. 
  • Once the oil is hot, carefully add the crumbed chicken to the pan.
  • Fry until golden, 5-8 mins. Turn every 2-3 mins and adjust the heat if needed. IMPORTANT: Chicken is cooked when no longer pink in the middle.

TIP: You want the oil to be hot so the chicken fries properly. Heat for 2-3 mins before adding the chicken.

Garnish and Serve
  • Fluff up the rice with a fork and divide between bowls.
  • Serve the cucumber, fried mushrooms and crispy chicken on top.
  • Drizzle over the aioli.
  • Garnish with a scattering of green scallion and as much chopped chilli as you like (use less if cooking for kids or if you don't like spice).