Sweet ChileChicken Rice Bowl Recipe

• 1 (10-ounce) bottle Mae Ploy Sweet Chilli Sauce
• 2/3 cup loosely packed Thai basil leaves
• 2/3 cup loosely packed fresh cilantro leaves
• 1/2 cup freshly squeezed lime juice (from about 4 medium limes)
• 1/3 cup freshly squeezed orange juice (from about 1 medium orange)
• 1 medium yellow onion, peeled and coarsely chopped
• 1/2 bunch scallions, coarsely chopped (white and light green parts only)
• 8 medium garlic cloves, peeled
• 3 tablespoons Sriracha hot sauce
• 2 tablespoons Korean red pepper powder
• 2 tablespoons toasted sesame seeds
• 1 (2-inch) piece fresh ginger, peeled and coarsely chopped
• 1 dried Anaheim chile, stemmed and coarsely chopped
• 1 serrano chile, stemmed and coarsely chopped
• 4 teaspoons kosher salt
• 4 teaspoons Korean chile paste
• 1 teaspoon freshly ground black pepper
• 1/2 cup freshly squeezed lime juice (from about 4 medium limes)
• 1/2 cup soy sauce
• 1/4 cup toasted sesame oil
• 1 medium Asian pear, peeled and grated on the large holes of a box grater
• 1 teaspoon freshly ground black pepper
• 1 1/2 pounds boneless, skinless chicken thighs
• Vegetable oil, for frying
• 1/3 cup all-purpose flour
• 1 shallot, cut lengthwise and thinly sliced
• Kosher salt
• Vegetable oil
• 3 jalapenos
• 6 cups hot steamed white rice
• 6 soft-poached eggs
• 1/2 pound Chinese broccoli, cut into 1-inch pieces, blanched, and kept warm
• 6 shiso leaves, torn
• 6 Thai basil leaves, torn
• 4 teaspoons toasted sesame seeds

1. Combine all of the ingredients in a blender and puree until smooth, about 1 minute; set aside.
2. Place all of the ingredients except the chicken in a resealable plastic bag or a nonreactive bowl or dish and stir to combine.
3. Add the chicken, turn to coat, and marinate in the refrigerator for 30 minutes.
4. Pour about 1 inch of oil into a small saucepan and place over medium-high heat until the oil registers 350 degrees F on a candy/fat thermometer.
5. Place the flour in a small bowl, add the shallots, and toss to coat.
6. Remove the shallots from the flour, shaking off any excess, and add about half of them to the hot oil without crowding the pan.
7. Fry until golden brown, about 1 minute.
8. Using a slotted spoon, remove the shallots to a paper-towel-lined plate and season immediately with salt.
9. Repeat with the remaining shallots; set aside.
10. Lightly coat a grill pan with vegetable oil and heat over medium-high heat until hot, about 5 minutes.
11. Remove the chicken pieces from the marinade, letting any excess drip off, and place them on the grill pan without crowding (you will have to do this in 2 batches).
12. Cook until grill marks appear and the juices run clear when you cut into the meat, about 5 minutes per side.
13. Remove to a cutting board and tent with foil to keep warm.
14. While grilling the second batch of chicken, also grill the jalapenos, turning occasionally, until theyre blistered and charred all over, about 15 minutes.
15. Remove to the cutting board with the chicken.
16. Slice the chicken into 1/2-inch-thick pieces and slice the jalapenos into 1/4-inch-thick rings; set aside.
17. Divide the rice among 6 serving bowls, then top each with some chicken, a poached egg, and some Chinese broccoli.
18. Garnish each with the grilled jalapenos, shiso leaves, basil leaves, sesame seeds, and reserved crispy shallots.
19. Drizzle each bowl with 1/4 cup of the sweet chile sauce, passing additional sauce on the side.

chilli sauce, basil, cilantro, freshly squeezed lime juice, freshly squeezed orange juice, yellow onion, scallions, garlic, hot sauce, korean red pepper, sesame seeds, fresh ginger, anaheim chile, serrano chile, kosher salt, korean chile paste, freshly ground black pepper, freshly squeezed lime juice, soy sauce, sesame oil, asian pear, freshly ground black pepper, chicken, vegetable oil, flour, shallot, kosher salt, vegetable oil, jalapenos, white rice, eggs, chinese broccoli, shiso leaves, basil, sesame seeds

Taken from www.chowhound.com/recipes/sweet-chilechicken-rice-bowl-28249 (may not work)