Sweet and Sour Chicken Rice Bowl

Sweet and sour crispy chicken with peppers, onions, and pineapple, piled into a crispy baked sushi rice bowl. Yes, you read that right!

Done in 1 hour

Serves 2


Dish by Twisted

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By rice bowl, we don't mean a bowl filled with rice. We literally mean, a bowl made from rice. Minimal washing up, and it's a real showstopper.


Start by making the sauce. Sauce the onion and peppers until softened, then add pineapple, pineapple juice, ketchup, soy sauce, brown sugar, cider vinegar, and ginger paste. Let it simmer for 10 minutes until thick and glossy before turning off the heat and covering.

Coat the chicken first in cornflour, then beaten egg, then seasoned flour. Add to a neutral oil heated to 180 C, and fry until golden and crispy. The thickest part of the chicken should reach 73 C.

Add to the sauce, and toss.

Mix the cooked and cooled sushi rice with egg and salt. Line a metal, oven proof bowl with foil and lightly grease with vegetable oil.

Push the rice into the sides of the bowl, then pop into the oven at 200 C for 30 minutes or until golden and crispy.

Allow to cool for 5 minutes, then remove from the metal bowl and peel off the foil. Add the chicken to the rice bowl, sprinkle over sesame seeds and spring onion, and enjoy!

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