Crispy Tempura Chicken Bowls with Spicy Apricot Sauce and Sesame Broccoli

Get ready for a bowl that hits all the right notes: crispy, creamy, sweet and spicy. This dish features tender chicken pieces coated in a light tempura batter, fried to golden perfection and drizzled with a luscious apricot-Sriracha sauce. Paired with sesame-flecked roasted broccoli, tangy quick-pickled cucumbers and steamed rice, every bite is a flavor explosion.

Perfect for a weeknight dinner that feels special, these bowls come together with simple ingredients and straightforward steps. The homemade sauce is so good you’ll want to put it on everything. Let’s dive in!

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and halve cucumber lengthwise; thinly slice crosswise into half-moons. In a small bowl, combine sliced cucumber, vinegar, ½ tsp sugar (1 tsp for 4 servings) and a pinch of salt. Set aside. Trim and thinly slice scallions, separating whites from greens.
2. In a second small bowl, combine mayonnaise, jam, Sriracha, half the garlic powder, 1 tsp water (2 tsp for 4 servings) and a pinch of salt. Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites; cook, stirring, until softened, about 1 minute. Add rice, 1¼ cups water (2¼ cups for 4) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, cut broccoli into 1-inch pieces if necessary. Toss on a baking sheet with a drizzle of oil, half the sesame seeds (save the rest for serving), salt and pepper. Roast on top rack until golden brown and crispy, 15-20 minutes. Carefully toss with half the scallion greens.
4. Meanwhile, pat chicken dry with paper towels; season with salt. In a large bowl, combine tempura mix, remaining garlic powder, ⅓ cup cold water (⅔ cup for 4 servings) and salt (use ½ tsp for 2 servings, 1 tsp for 4). Stir until batter is smooth and thick like pancake batter. Add chicken and stir to coat evenly.
5. Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot (a drop of batter sizzles), working in batches, add coated chicken in a single layer. Cook until golden brown and cooked through, 2-3 minutes per side. Using a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with salt and pepper.
6. Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper. Divide rice between bowls. Top with chicken, quick pickles (drained) and broccoli. Drizzle chicken with sauce; sprinkle with remaining scallion greens and sesame seeds. Serve.

Recipe Tips

FAQ

Can I use chicken thighs instead of breast?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed to ensure they are cooked through.

What can I substitute for apricot jam?

You can use peach jam, orange marmalade or honey for a different sweetness.

Is there a gluten-free option for the tempura batter?

Yes, you can use a gluten-free tempura mix or substitute with rice flour and a little cornstarch.