Crispy Ranch Chicken Rice Bowls

Ingredients

• 1400 g uncooked jasmine rice(400g)
• 2600 ml chicken broth or water(600g)
• 315 ml olive oil(14g)
• 45 g garlic powder(5g)
• 53 g salt(3g)
• 6500 g boneless, skinless chicken breasts, cubed(500g)
• 7120 ml creamy ranch dressing(120g)
• 860 g all-purpose flour(60g)
• 9100 g Panko breadcrumbs(100g)
• 1015 g dry ranch seasoning powder(15g)
• 11500 ml vegetable oil for frying(460g)
• 122 g black pepper(2g)
• 1360 ml extra ranch dressing for drizzling(60g)
• 1410 g green onions, thinly sliced(10g)
• 1550 g canned sweet corn, drained(50g)
• 162 g dried parsley(2g)

Instructions

1. 1Rinse the jasmine rice and combine it in a pot with chicken broth, olive oil, garlic powder, and salt.
2. 2Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until tender.
3. 3In a bowl, toss the chicken cubes with half of the dry ranch seasoning and black pepper.
4. 4Prepare three shallow bowls with flour, the creamy ranch dressing, and Panko breadcrumbs mixed with the remaining ranch seasoning.
5. 5Coat each chicken cube in flour, dip into the ranch dressing, and press firmly into the Panko crumbs until fully breaded.
6. 6Heat vegetable oil in a large skillet to 175°C (350°F) and fry the chicken in batches for 4–5 minutes until golden and crispy.
7. 7Transfer the crispy chicken to a paper towel-lined plate to drain any excess oil.
8. 8Fluff the cooked rice with a fork and divide it into serving bowls.
9. 9Top each rice bowl with a generous portion of crispy ranch chicken and a spoonful of sweet corn.
10. 10Finish by drizzling with extra ranch dressing and garnishing with sliced green onions and dried parsley.