Chicken Tempura Poke Bowl

A bowl with rice, fried chicken, mango slices, carrots, pickled onions, broccoli, and sprinkled sesame seeds.

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Light, crispy tempura chicken meets fresh, vibrant ingredients in this easy-to-make poke bowl. Sweet mango, crunchy veggies, and a savory dressing bring everything together.

Course main dish

Cuisine Asian, Japanese

Keyword chicken poke bowl, chicken tempura, poke bowl

Prep Time 10

Cook Time 15

Servings servings

Calories 452kcal

Author Robin @ All Ways Delicious

Ingredients

For the chicken

1 pound chicken breasts, thinly sliced
½ cup all-purpose flour
½ cup cornstarch
1 teaspoon baking powder
1 piece egg
¾ cup cold sparkling water
1 teaspoon soy sauce
Vegetable oil for frying

For the poke bowl base

2 1/2 cups cooked sushi rice
1 cup diced mango
1 carrot, julienned
1 cup steamed broccoli florets
2 tablespoons pickeled onion
2 tablespoons sesame seeds

For the Sauce:

¼ cup soy sauce
1 tablespoon rice vinegar
1 teaspoon honey
½ teaspoon sesame oil

Instructions

In a bowl, combine flour, cornstarch, and baking powder. In a separate bowl, whisk together the egg, cold sparkling water, and soy sauce. Gradually mix the wet ingredients into the dry ingredients until smooth.
Heat 2-3 inches of vegetable oil in a deep pot over medium-high heat. Dip the chicken slices into the tempura batter, letting any excess drip off. Fry in batches for 3–4 minutes until golden and crispy. Transfer to a plate lined with paper towels to drain excess oil.
In a large bowl, mix cooked sushi rice with rice vinegar and sugar (optional) for added flavor. Divide the rice evenly into four bowls.
Arrange the mango, carrot, pickled onion, and broccoli around the rice in each bowl. Place 3–4 pieces of chicken tempura in the center.
In a small bowl, whisk together soy sauce, sesame oil, honey, and rice vinegar. Drizzle the sauce over the poke bowls or serve on the side.
Garnish with sesame seeds. Serve immediately and enjoy.

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