Brian Carson
Chef
00:35
Prep
00:40
Cook
01:15
Total Time
Ingredients & Directions
Directions
Soy Glaze
1 cup
Soy Sauce
1/2 cup
Mirin
1/2 cup
Honey
1 tablespoon
Serrano, medium dice
2 tablespoons
Giner, medium dice
- In a small to medium sauce pot over medium heat, and add soy glaze ingredients.
- Allow mixture to come to a simmer and reduce for 7-10 minutes or until mixture thickens, stirring occasionally.
- Remove from heat.
Nori Rice
4 cups
Cooked rice
1 cup
Pineapple, cut into 1" chunks
2 cups
Wakame
4 tablespoons
Soy glaze
2 tablespoons
Nori, roughly chopped
- Mix all ingredients together in a bowl until evenly distributed.
- Set aside until ready to serve.
Chicken
9
1
Teaspoon salt
1
Teaspoon pepper
2 cups
Peanut Oil
1 cup
Peanut, plain unsalted and rough chopped
2 tablespoons
Lime juice
1 cup
Cilantro, whole leaves packed
- In a small mixing bowl, season lollipop drumsticks evenly with salt and pepper.
- In a wok over medium-high heat, pour peanut oil and preheat to 350°F.
- Fry lollipops for 6-8 minutes or until chicken is golden brown with an internal temperature of 165°F.
- Remove lollipops with tongs into a medium sized mixing bowl, and pour ½ cup of the soy glaze into a bowl and toss until the lollipops are evenly coated.
- Serve lollipops over nori rice and garnish with chopped peanuts, lime juice and cilantro.
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Soy Glazed Chicken Lollipops with Nori Rice Bowl
Brian Carson
Chef
Yield: 2
00:35
Prep
00:40
Cook
01:15 Total Time
Ingredients
Directions
Soy Glaze
1 cup
Soy Sauce
1/2 cup
Mirin
1/2 cup
Honey
1 tablespoon
Serrano, medium dice
2 tablespoons
Giner, medium dice
- In a small to medium sauce pot over medium heat, and add soy glaze ingredients.
- Allow mixture to come to a simmer and reduce for 7-10 minutes or until mixture thickens, stirring occasionally.
- Remove from heat.
Nori Rice
4 cups
Cooked rice
1 cup
Pineapple, cut into 1" chunks
2 cups
Wakame
4 tablespoons
Soy glaze
2 tablespoons
Nori, roughly chopped
- Mix all ingredients together in a bowl until evenly distributed.
- Set aside until ready to serve.
Chicken
9
1
Teaspoon salt
1
Teaspoon pepper
2 cups
Peanut Oil
1 cup
Peanut, plain unsalted and rough chopped
2 tablespoons
Lime juice
1 cup
Cilantro, whole leaves packed
- In a small mixing bowl, season lollipop drumsticks evenly with salt and pepper.
- In a wok over medium-high heat, pour peanut oil and preheat to 350°F.
- Fry lollipops for 6-8 minutes or until chicken is golden brown with an internal temperature of 165°F.
- Remove lollipops with tongs into a medium sized mixing bowl, and pour ½ cup of the soy glaze into a bowl and toss until the lollipops are evenly coated.
- Serve lollipops over nori rice and garnish with chopped peanuts, lime juice and cilantro.
