Crispy Rice with Spicy Chicken Salad Recipe

⏰Time needed: other then cooking and cooling the rice; this recipe only takes 30 minutes or less!

FOR THE CRISPY RICE:

1. Cook 1 cup of rice in 2 cups of salted water. Bring to a boil then cover and reduce heat to low. Cook until rice is tender and the water has been absorbed, about 20 minutes. Remove from the heat, sprinkle with mirin and fluff the rice with a fork and let cool.

2. Line a loaf pan with plastic wrap or non-stick aluminum foil, then spread the sushi rice evenly, pressing it down so that it is tightly packed. Transfer to the refrigerator for at least an hour.

3. Once cooled; lift the plastic wrap/aluminum foil from the pan, then use a knife to cut it into 8 even squares.

4. Heat some sesame oil in a skillet over medium to medium-high heat. Fry only a few squares of rice at a time in the pan. Cook, rotating so that the rice is golden brown on all sides, about 4 minutes. Remove from the pan to a paper towel-lined plate to drain.

FOR THE SPICY CHICKEN SALAD:

1. Season 6 chicken tenders with salt, pepper, paprika and onion & garlic powder. Cook tenders in the air fryer on 380 deg F for 18 minutes; flipping half way through.

2. While the chicken is cooking mix together: 3 tbsp of Mayo, 1-2 tbsp siracha (depending on your spice tolerance), 1 tsp soy sauce, 1/4 cup panko bread crumbs & 1/4 cup green onions.

3. Once chicken is cooked, chop and mix into the sauce mixture.

ASSEMBLE:

1. Slice 1/2 an avocado.

2. Place crispy rice square, top with slice of avocado & then spicy chicken salad mix. Sprinkle sesame seeds on top!

3. Serve with soy sauce for dipping if you would like & Enjoy 😋

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