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Sweet ChileChicken Rice Bowl Recipe


Sweet ChileChicken Rice Bowl Recipe Recipe

Ingredients:
  • 1 (10-ounce) bottle Mae Ploy Sweet Chilli Sauce
  • 2/3 cup loosely packed Thai basil leaves
  • 2/3 cup loosely packed fresh cilantro leaves
  • 1/2 cup freshly squeezed lime juice (from about 4 medium limes)
  • 1/3 cup freshly squeezed orange juice (from about 1 medium orange)
  • 1 medium yellow onion, peeled and coarsely chopped
  • 1/2 bunch scallions, coarsely chopped (white and light green parts only)
  • 8 medium garlic cloves, peeled
  • 3 tablespoons Sriracha hot sauce
  • 2 tablespoons Korean red pepper powder
  • 2 tablespoons toasted sesame seeds
  • 1 (2-inch) piece fresh ginger, peeled and coarsely chopped
  • 1 dried Anaheim chile, stemmed and coarsely chopped
  • 1 serrano chile, stemmed and coarsely chopped
  • 4 teaspoons kosher salt
  • 4 teaspoons Korean chile paste
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup freshly squeezed lime juice (from about 4 medium limes)
  • 1/2 cup soy sauce
  • 1/4 cup toasted sesame oil
  • 1 medium Asian pear, peeled and grated on the large holes of a box grater
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 pounds boneless, skinless chicken thighs
  • Vegetable oil, for frying
  • 1/3 cup all-purpose flour
  • 1 shallot, cut lengthwise and thinly sliced
  • Kosher salt
  • Vegetable oil
  • 3 jalapeos
  • 6 cups hot
  • 6
  • 1/2 pound Chinese broccoli, cut into 1-inch pieces, blanched, and kept warm
  • 6 shiso leaves, torn
  • 6 Thai basil leaves, torn
  • 4 teaspoons toasted sesame seeds
Directions:
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