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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This Yuzu Crispy Rice Chicken Salad combines the crunch of crispy rice with tender, golden chicken pieces, all tossed in a vibrant mix of fresh vegetables and a tangy yuzu sesame soy dressing. The crispy rice, baked to a golden hue, adds a delightful texture, while the air-fried chicken brings a savory depth. The salad is a refreshing medley of cucumber, radishes, edamame, and more, making each bite a burst of flavor and crunch.
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Preheat oven to 180°C.
Mix cooked jasmine rice with soy sauce and sesame oil.
Spread rice flat on a lined baking tray.
Bake for 30-35 minutes, shaking halfway, until golden and crispy.
Slice chicken breast into bite-sized pieces.
Season chicken with garlic powder, onion powder, salt, and white pepper.
Coat chicken pieces in corn flour evenly.
Place chicken in air fryer basket and spray with olive oil.
Cook at 200°C for 15-20 minutes, shaking halfway, until golden and crispy.
Combine cucumber, spring onion, edamame, radishes, red cabbage, carrot, and avocado in a bowl.
Add cooked chicken and crispy rice to the bowl.
Pour salad dressing over the mixture and toss until well coated.
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For extra crispiness, ensure the rice is spread out evenly on the baking tray.
Adjust the amount of chilli paste based on your spice preference.
Can I use a different type of rice?
Yes, you can use any type of rice, but jasmine rice provides the best texture for crispiness.
How can I make the chicken spicier?
Add a pinch of cayenne pepper or more chilli paste to the chicken seasoning.
Is there a substitute for the yuzu dressing?
You can use any citrus-based dressing if yuzu dressing is unavailable.
Can I prepare the rice ahead of time?
Yes, you can bake the rice in advance and store it in an airtight container until ready to use.
What if I don't have an air fryer?
You can bake the chicken in the oven at 200°C for a similar result.
