Tab Firecracker Chicken Bowl

Tab Firecracker Chicken Bowl

Get ready for a burst of flavor with this recipe for Tab Firecracker Chicken Bowl. This dish features grilled chicken breast glazed in a sweet and spicy sauce, paired with sushi rice, Asian salad, pickled beetroot, shaved carrots, and finished with a lime wedge. It’s a perfect balance of savory and spicy and will definitely be a hit with anyone who loves bold flavors.

Recipe: Tabchili Hot Sauce Firecracker Chicken Bowl

Amount Produced: 1-portion

Ingredients:

• 110g grilled chicken breast
• 50g Sweet and Spicy Sauce (see recipe below)
• Pinch of spring onion, chopped
• Pinch of white sesame seeds
• 120g Sushi Rice (see recipe below)
• 1/2 portion Asian Salad (see recipe below)
• 50g Pickled Beetroot
• 15g shaved carrots
• 1 lime wedge

Procedure:

1. Grill chicken breast on a flat grill, seasoning with salt and pepper. Cook for 3-4 minutes on each side.
2. Once the chicken is cooked, brush it with sweet and spicy sauce and slice it.
3. Assemble the bowl by placing sushi rice on the bottom, then add the sliced chicken, Asian salad, pickled beetroot, and shaved carrots on top.
4. Garnish with chopped spring onion and white sesame seeds. Serve with a lime wedge on the side.

Recipe: Sweet and Spicy Sauce

Ingredients:

• 336g Tab Buffalo Sauce (see recipe below)
• 1/2 cup brown sugar
• 1 tbsp rice vinegar
• 1/4 tsp chili flakes

Method:

1. Whisk together the buffalo sauce, brown sugar, rice vinegar, and chili flakes in a small bowl.

Recipe: Tab Buffalo Sauce

Ingredients:

• 2/3 cup Tabchili Hot Sauce paste
• 1/2 cup unsalted butter
• 2 tbsp white vinegar
• 1/2 tsp Worcestershire sauce
• 1/4 tsp cayenne powder
• 1/8 tsp garlic powder
• 1/4 tsp salt

Method:

1. In a small saucepan, combine the Tabchili Hot Sauce paste, butter, white vinegar, Worcestershire sauce, cayenne powder, and garlic powder. Cook over medium-low heat.
2. Whisk frequently until the sauce comes to a simmer, and the butter is completely melted.
3. Taste and add salt as needed.
4. Let cool and refrigerate for up to a month. The sauce will thicken as it cools.

Recipe: Asian Salad

Amount Produced: 1 portion

Ingredients:

• 12g green beans, trimmed
• 12g snow peas, trimmed
• 15g edamame beans
• 1g red chili, sliced
• 3g red radish, sliced
• 15g bok choy
• 3 tbsp Asian Sesame Dressing (see recipe below)

Method:

1. Mix all ingredients together in a bowl and season to taste.

Recipe: Asian Salad Dressing

Ingredients:

• 8g garlic, minced
• 8g ginger, minced
• 30g onion, finely diced
• 90g rice vinegar
• 10g Dijon mustard
• 60g brown sugar
• 40g honey
• 24g soy sauce
• 8g sesame oil
• 6g HOT SAUCE DUBAI paste
• 130g olive oil
• 100g vegetable oil
• 4g salt
• 2g cracked pepper
• 30g toasted sesame seeds
• 40g lemon juice

Method:

1. Add all ingredients into a jar and shake well.

Recipe: Sushi Rice

Amount Produced: 150g

Ingredients:

• 100g rice vinegar
• 20g white sugar
• 25g vegetable oil
• 2g salt

Method:

1. Rinse the sushi rice in cold water 2-3 times or until the water becomes clear. 
2. In a saucepan, combine the rice vinegar, sugar, and salt, and bring to a boil. 
3. Remove from heat and let it cool down. 
4. Add the cooled vinegar mixture and the vegetable oil to the sushi rice and mix well. 

Serve:

5. Assemble the bowl by placing the sushi rice in the bottom and topping it with the sliced grilled chicken, Asian salad, pickled beetroot, shaved carrots, and a lime wedge. 
6. Drizzle the Tab buffalo sauce over the top and sprinkle with spring onion and white sesame seed. 
7. Taste and adjust seasoning before serving.