Jalapeño Mustard Sauce
Crispy Rice Chicken with Yuzu Sauce & Jalapeño Mustard Sauce – Gluten-Free Delight
Hello from ChansKitchen! Today, we’re making incredibly crispy Rice Chicken! It stays delightfully crunchy even after a few hours. While delicious on its own, it’s absolutely divine when dipped in our spicy and sweet Jalapeño Mustard Sauce or the fragrant and sweet Yuzu Sauce. We dare say it’s even better than your favorite fried chicken chains! Plus, it’s gluten-free since we’re using rice instead of flour.
Rice Chicken
- 400g Chicken Tenderloin
- 130g Cooked Rice
- 1 Egg
- 5ml Soy Sauce
- 15ml Cooking Wine (Cheongju)
- Cornstarch (for coating)
- Salt (to taste)
Jalapeño Mustard Sauce
- 20g Jalapeño (minced)
- 30g Honey Mustard
Yuzu Sauce
- 70ml Yuzu Ponzu Sauce
- 30ml Water
- 10g Sugar
- Cornstarch (for thickening, small amount)
- 20g Jalapeño (minced)
- 30g Honey Mustard
Yuzu Sauce
- 70ml Yuzu Ponzu Sauce
- 30ml Water
- 10g Sugar
- Cornstarch (for thickening, small amount)
Cooking Instructions
Step 1
Rinse the cooked rice under running water to remove excess starch, then drain it thoroughly. This helps create a crispier coating.
Step 2
Gently pound the chicken tenderloins with a meat mallet or the back of a knife until they are flattened to an even thickness. This ensures tender chicken and better sauce absorption.
Step 3
In a bowl, combine the flattened chicken tenderloins with salt, soy sauce, cooking wine, egg, and cornstarch. Mix well until the chicken is evenly coated. Let it marinate at room temperature for 30 minutes. (If frying immediately, you can refrigerate it).
Step 4
To make the Jalapeño Mustard Sauce, finely mince the jalapeño. (For spicier sauce, leave the seeds in; for milder, remove them.) Combine the minced jalapeño with honey mustard in a small bowl and mix until well combined. Your spicy and sweet sauce is ready!
Step 5
Step 6
Now, let’s prepare the Yuzu Sauce. In a small saucepan, combine the Yuzu Ponzu sauce, water, and sugar. Whisk together. To thicken, mix a small amount of cornstarch with a little water to create a slurry, then add it to the saucepan. Heat over medium heat, and once it starts to simmer, reduce to low and stir constantly until the sauce thickens to your desired consistency. Be careful not to make it too thick.
Step 7
Gently mash the marinated chicken with the drained cooked rice. Then, coat the chicken pieces thoroughly with the rice mixture, pressing lightly to ensure the rice adheres well. This rice coating will create the signature crispy texture.
Step 8
Heat your frying oil to 130-140°C (265-285°F). Carefully place the rice-coated chicken pieces into the hot oil and fry for about 5-7 minutes. This first fry cooks the chicken through and gives it a light golden color.
Step 9
Remove the chicken from the oil and let it rest for a minute. Increase the oil temperature to 180°C (355°F). Return the chicken to the hot oil and fry again for about 1-2 minutes until golden brown and extra crispy. This double-frying method ensures ultimate crispiness.
Step 10
Arrange the perfectly fried Rice Chicken on a serving plate. Serve with the prepared Jalapeño Mustard Sauce and Yuzu Sauce for dipping. Enjoy your incredibly crispy and delicious homemade chicken!
