Yo! Sushi Sweet Chilli Chicken Rice Bowl
Crispy chicken glazed in sweet chilli sauce over fluffy rice with fresh vegetables. A crowd-pleasing Japanese-fusion bowl with perfect sweet-heat balance.
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Why you’ll love it
Yo! Sushi's Sweet Chilli Chicken Rice Bowl is a crowd-pleaser that perfectly balances sweet and spicy flavors with crispy, tender chicken. This Japanese-fusion dish features golden-fried chicken pieces coated in a sticky, glossy sweet chilli glaze, served over fluffy rice with colorful fresh vegetables. It's the kind of meal that appeals to everyone - from adventurous eaters to those new to Japanese cuisine. The crispy coating on the chicken provides satisfying texture, while the sweet chilli sauce delivers just the right amount of heat. Quick enough for a weeknight dinner yet impressive enough for guests, this bowl brings the excitement of Yo! Sushi's menu to your home kitchen in just 35 minutes.
About the original
Yo! Sushi has always been about making Japanese food accessible and exciting for everyone. While they're famous for sushi, their menu has expanded to include Asian-fusion dishes that appeal to a broader audience, including those who prefer cooked options to raw fish.
The Sweet Chilli Chicken Rice Bowl represents this evolution perfectly - it takes familiar flavors like crispy chicken and sweet chilli sauce and presents them in a fresh, contemporary bowl format. It's comfort food with a Japanese twist, and it's become one of their most popular non-sushi items.
This copycat recipe captures all the flavors and textures that make Yo! Sushi's version so addictive - crispy chicken, sticky-sweet sauce, and fresh vegetables all in one satisfying bowl.
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Ingredients
Rice
- 200 g Sushi rice — uncooked
- 1 tbsp Rice vinegar
- 0.5 tsp Caster sugar
For the chicken
- 300 g Chicken breast — cut into bite-sized pieces
- 50 g Cornflour
- 0.5 tsp Fine sea salt
- 3 tbsp Vegetable oil — for frying
For the Sweet Chilli Glaze
- 100 ml Sweet chilli sauce
- 1 tbsp Soy sauce
- 2 clove Garlic — minced
- 1 tsp Fresh ginger — grated
For the toppings
- 100 g Edamame beans — cooked
- 0.5 piece Cucumber — sliced
- 1 piece Carrot — julienned
- 2 piece Spring onion — sliced
- 1 tbsp Sesame seeds
- 1 piece Red chilli — sliced, optional
Method
Cook sushi rice according to package instructions.
Mix rice vinegar and sugar, then fold into hot cooked rice. Set aside.
Cut chicken into bite-sized pieces and pat dry with kitchen paper.
Mix cornflour and salt in a bowl. Toss chicken pieces until evenly coated.
Heat vegetable oil in a large frying pan over medium-high heat.
Fry chicken pieces for 6-8 minutes, turning regularly, until golden and cooked through.
Remove chicken and drain on kitchen paper. Pour off excess oil from pan.
In the same pan, add sweet chilli sauce, soy sauce, garlic, and ginger.
Simmer the sauce for 2 minutes until slightly thickened.
Return chicken to the pan and toss until completely coated in the sticky glaze.
Divide rice between two bowls and top with glazed chicken.
Arrange edamame, cucumber, and carrot around the chicken.
Garnish with spring onions, sesame seeds, and fresh chilli. Serve immediately.
Tips & Variations
- Make sure chicken pieces are dry before coating - this ensures a crispier coating.
- Don't overcrowd the pan when frying - cook in batches if needed for best results.
- Add the chicken back to the sauce just before serving to keep it crispy.
- Use chicken thighs instead of breast for juicier, more flavorful meat.
- Double the sauce recipe and serve extra on the side for drizzling.
FAQs
- Can I bake the chicken instead of frying?
- Yes! Coat chicken in cornflour, spray with oil, and bake at 200°C for 20-25 minutes, turning halfway. Then toss in the sauce.
- How spicy is this dish?
- It's mild to medium - sweet chilli sauce has gentle heat. Add fresh chilli or sriracha if you prefer more kick.
- Can I use shop-bought sweet chilli sauce?
- Absolutely! Good quality bottled sweet chilli sauce works perfectly. Brands like Blue Dragon or Thai Taste are excellent choices.
- Can I make this gluten-free?
- Yes - use cornflour (which is naturally gluten-free), tamari instead of soy sauce, and check your sweet chilli sauce label to ensure it's gluten-free.
Nutrition (per serving)
| Calories | 890 kcal |
|---|---|
| Protein | 59.6 g |
| Fat | 31.9 g |
| Carbs | 88.8 g |
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