Chicken Poke

Name: Chicken Poke
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 4
Ingredients: Rice for sushi 2 ½ cups; Water 2.1 cups; Rice vinegar 2 tbsp; Sugar 2 tsp; Fine salt 0.8 tsp; Chicken breast 1.3 lbs; Panko ½ cup; Type 00 flour to taste; Eggs 2; Fine salt to taste; Black pepper to taste; Sunflower seed oil for frying to taste; Red peppers 1 cup; Green peppers 1 cup; Yellow peppers 1 cup; Lime 1; Radish sprouts 1 cup; Cashews 1.4 oz; Sesame seeds to taste; Ponzu sauce to taste

it fr de es br

Lactose Free

Difficulty: Easy
Prep time: 40 min
Cook time: 25 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Rosy Chin

If you're looking to shake up your meal routine, this chicken poke bowl is a super fun twist on the classic Hawaiian dish. Instead of raw fish, it features crispy, panko-breaded chicken cutlets. And they pair perfectly with fresh, raw veggies like bell peppers, sprouts and a squeeze of lime. Each ingredient gets its own space in the bowl—really nice—creating a meal that's as visually appealing as it is delicious. The rice is a standout too—cooked and seasoned with a hint of vinegar for a slightly tangy flavor and inviting aroma. You know, feel free to get creative with your toppings; whether you’re adding raw veggies or adventurous fruits, there’s room to play, for sure. You could even try variations like a vegetarian poke bowl or a salmon and fruit combo. But this chicken poke recipe is perfect for anyone avoiding raw fish.

While many people think of poke as being all about raw tuna, this easy chicken poke bowl keeps things interesting with its crispy texture and moist chicken goodness. And look, the combination of crunchy veggies and your favorite chicken poke sauce ties it all together beautifully. Some folks prefer a spicy kick, while others go for a mellow marinade—offering plenty of room for experimentation. Really. Making this at home is a breeze—just build your own bowl by tossing in whatever's in your fridge. Seriously good. The key is to keep everything super fresh, so you get that satisfying contrast between the golden breaded chicken and bright raw veggies. A healthy chicken poke bowl like this makes for a quick, nutritious meal. And it's easy to switch up ingredients based on your taste or what's in season. Whether you love it extra crunchy or packed with greens, homemade chicken poke lets you take control and create something that feels new every time. Enjoy the bright flavors and have fun crafting your perfect bowl! And the sauce? Can't go wrong.

INGREDIENTS

Ingredients for the rice: Rice for sushi 2 ½ cups (500 g); Water 2.1 cups (500 g); Rice vinegar 2 tbsp (30 g); Sugar 2 tsp (10 g); Fine salt 0.8 tsp (5 g)

for the chicken: Chicken breast 1.3 lbs (600 g); Panko ½ cup (50 g); Type 00 flour to taste; Eggs 2; Fine salt to taste; Black pepper to taste; Sunflower seed oil to taste - for frying

to assemble the poke: Red peppers 1 cup (150 g); Green peppers 1 cup (150 g); Yellow peppers 1 cup (150 g); Lime 1; Radish sprouts 1 cup (80 g); Cashews 1.4 oz (40 g); Sesame seeds to taste; Ponzu sauce to taste

Preparation

How to prepare Chicken Poke

To prepare the chicken poke, start by preparing the rice. Rinse it well until the water is clear 1. Pour it into a pot with 500 ml of water (equal weight) 2, turn on the heat, and cover with a lid 3. Cook for 2 minutes on high heat, then lower the heat and cook for another 10 minutes without ever removing the lid. This will result in the rice being slightly al dente; if you prefer it softer, cook for an additional 2-3 minutes.

In the meantime, prepare the rice vinegar mixture. In a small pot, pour the vinegar and salt 4. Heat over medium-low heat until the salt is dissolved, then add the sugar 5. Stir and turn off the heat 6. Let it cool.

When the rice is ready, transfer it to a large container, preferably made of wood 7. If you use a wooden container, we recommend moistening it first with water so that the wood does not absorb the vinegar. Now add the vinegar mixture, pouring it over the wooden spatula 8 to distribute it more gently and evenly over the rice. Stir the rice by moving it with the edge of the wooden spatula, to avoid crushing it 9. It is important to stir until the grains are shiny and well seasoned.

Stir occasionally until the rice is cold. Cover with a damp cloth so it doesn't stick, and set aside 10. Move on to the chicken, remove the cartilage. Cut the chicken breast into two parts 11 to obtain two thick fillets 12.

In a bowl, beat the eggs with a little salt and pepper. First, dip the chicken breast in flour 13, then in the egg 14, and then in panko 15. Make a double coating by passing the chicken again in the eggs and then again in panko.

Transfer to a plate and prepare the second fillet in the same way. Heat plenty of seed oil until it reaches a temperature of 338°F. In the meantime, cut the peppers into strips 17, ensuring you have removed the seeds and internal filaments well. Also, cut the lime into slices 18.

Fry the chicken breast in hot oil (338°F) 19 for about 10 minutes, lowering the heat once the chicken breast is immersed 20. This way, the chicken breast will cook well inside. After 10 minutes, it should be golden brown 21.

Use tongs to remove the chicken from the oil 22, place it on a tray with absorbent paper 23, and cut it into slices. Now you can assemble your chicken poke. Place the rice at the base, arrange the peppers, lime slices, radish sprouts, chopped cashews, and mixed sesame seeds on top. Dress with ponzu sauce, and the Chicken Poke is ready 34.