Hawaiian Chicken Rice Bowl

Prepare the spicy drizzle

1. In a small mixing bowl, combine the mayonnaise and sriracha using a spoon or whisk until smooth and creamy. Add water a little at a time and mix until the sauce becomes pourable but still slightly thick. Set aside. The texture should be glossy and easy to drizzle.

Mix the sauce

1. In a medium mixing bowl, whisk together the soy sauce, maple syrup, Shaoxing wine, tomato paste, pineapple juice, sriracha, and sesame oil. Stir until fully combined and smooth. The mixture should be slightly thin with a balanced sweet and savoury aroma.

Cook the chicken

1. Heat a large frying pan over medium-high heat and lightly coat it with oil. Add the diced chicken along with the garlic, ginger, and onion powder. Cook for about 8 to 10 minutes, stirring occasionally, until the chicken is golden brown and cooked through. The edges should look slightly crisp and fragrant.

Simmer the sauce

1. Pour the prepared sauce into the same pan and allow it to come to a gentle bubble. Return the cooked chicken to the pan and stir to coat evenly. Let it cook for about 5 to 7 minutes until the sauce thickens and becomes glossy and sticky, clinging to the chicken.

Assemble the bowl

1. Place warm cooked rice into serving bowls as the base. Spoon the caramelized chicken over the rice. Arrange the pineapple, edamame, red onion, carrot, avocado, cucumber, and spring onions around the bowl. Sprinkle with sesame seeds and finish with a drizzle of the spicy sauce.