Lemon Garlic Chicken Ricebowl

• 2 green onions
• 2 tsp grated ginger
• 2 tsp grated lemongrass
• 3 tbsp butter (for rice)
• 2 cups white rice
• 2 1/2 cups chicken stock
• 2 tbsp cilantro
• 2-3 chicken thighs
• 2 eggs
• 1 cup flour
• 1/2 cup cornstarch
• 2 tsp salt (for chicken coating)
• 1 tsp pepper (for chicken coating)
• 2 tsp garlic powder
• oil for frying
• 1 lemon juice (juice of 1 lemon)
• 1/2 lemon zest (zest of 1/2 lemon)
• 2 tbsp honey
• 2 garlic cloves (grated)
• 1/2 tsp salt (for sauce)
• 1/2 tsp pepper (for sauce)
• 2 tbsp butter (for sauce)

Instructions

1. 1

   In a pot, sauté the whites of green onions, grated ginger, and grated lemongrass in 3 tbsp butter until fragrant. Add 2 cups white rice and 2.5 cups chicken stock. Bring to a simmer, cover, and cook until rice is tender.

2. 2

   While rice cooks, prepare the chicken. In a bowl, beat 2 eggs. In another bowl, mix 1 cup flour, 1/2 cup cornstarch, 2 tsp salt, 1 tsp pepper, and 2 tsp garlic powder. Coat chicken thighs in egg, then in flour mixture.

3. 3

   Heat oil for frying in a pan. Fry the coated chicken thighs until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.

4. 4

   Stir 2 tbsp cilantro into the cooked rice.

5. 5

   Make the sauce: In a small bowl, combine juice of 1 lemon, zest of 1/2 lemon, 2 tbsp honey, grated garlic, 1/2 tsp salt, 1/2 tsp pepper, and 2 tbsp butter. Mix well.

6. 6

   Toss the fried chicken in the sauce until coated. Serve over the rice.