Crispy Shrimp Chip Wasabi Chicken
20 min
italianchinesejapaneseamericanmexicanthaifrenchkoreanindianvietnamesemediterraneanspanishmiddle-easterngreek
Global Harmony Bowl: Saffron Bacon Risotto with Thai-Mexican Crispy Chicken & Mediterranean Vegetables
A bold multi-continental fusion dish featuring creamy saffron-infused risotto as the base, topped with crispy Korean-Thai spiced chicken, smoky bacon, roasted asparagus and corn, finished with garlic bread croutons and a drizzle of Indian-inspired turmeric oil. This dish celebrates 14 world cuisines in one harmonious, unexpected creation.
55 min
Medium
4 servings
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Taste Profile
Sweet3/10
Salty7/10
Sour1/10
Umami8/10
Spicy6/10
🥄 Texture
The base is rich and creamy from the risotto, with silky, slightly chewy arborio grains. Contrasting textures come from the crunchy fried Thai‑Mexican chicken, crisp bacon bits, and garlicky croutons, plus tender‑charred vegetables for bite.
👃 Aroma
A warm savory aroma dominates, with smoky bacon and roasted garlic up front, layered with floral saffron and earthy turmeric. Background notes of cumin and red curry paste add an aromatic, slightly chili‑pepper tang that brightens the scent profile.
🍷 Pairs Well With
Off‑dry Riesling or a slightly hoppy lager — the Riesling will balance creaminess and heat with sweet fruit and acidity, while a crisp lager refreshes the palate between bites.
🥗 Side Dishes
Light citrus cucumber salad or quick pickled vegetables to cut richness; a simple green salad with lemon vinaigrette; or roasted root vegetables for an earthier accompaniment.
Ingredients(19 items)
- 12 cups rice (arborio or short-grain)
- 24 cups chicken broth (heated)
- 31/2 cup milk
- 44 tablespoons butter
- 53 tablespoons cooking oil
- 61 pound chicken (cut into bite-sized pieces)
- 74 strips bacon (chopped)
- 83 cloves garlic (minced)
- 91 cup asparagus (cut into 2-inch pieces)
- 101 cup corn kernels
- 112 tablespoons sugar
- 121 egg (beaten, for coating)
- 131/2 cup garlic bread (cubed, for croutons)
- 141 teaspoon saffron threads (soaked in warm milk)
- 151 teaspoon turmeric powder
- 161 teaspoon Thai red curry paste
- 171 teaspoon Korean gochugaru (red chili flakes)
- 181 teaspoon ground cumin (Mexican-Indian blend)
- 19Salt and pepper to taste
Nutrition Information(per serving)
685
Calories
35g
Protein
72g
Carbs
28g
Fat
Instructions
- 1
Prepare saffron infusion: Soak saffron threads in 1/4 cup warm milk for 10 minutes to release color and flavor.
- 2
In a large pan, cook chopped bacon over medium heat until crispy (about 5 minutes). Remove and set aside, leaving 2 tablespoons of bacon fat in the pan.
- 3
Add 1 tablespoon butter to the bacon fat. Sauté minced garlic for 1 minute until fragrant.
- 4
Add arborio rice to the pan and stir constantly for 2 minutes to toast the grains lightly.
- 5
Begin adding heated chicken broth one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next (about 18-20 minutes total). This creates the creamy risotto base.
- 6
While risotto cooks, prepare the chicken: Mix Thai red curry paste, Korean gochugaru, and ground cumin in a small bowl. Coat chicken pieces in beaten egg, then dredge in the spice mixture.
- 7
Heat 2 tablespoons cooking oil in a separate pan over medium-high heat. Fry spiced chicken pieces until golden brown and cooked through (about 8-10 minutes). Set aside.
- 8
In another pan, heat 1 tablespoon cooking oil. Roast asparagus and corn together with a pinch of salt and pepper for 5-7 minutes until lightly charred and tender.
- 9
Toast garlic bread cubes in a dry pan over medium heat for 3-4 minutes until golden and crispy. Set aside.
- 10
When risotto is creamy and rice is tender, stir in saffron-infused milk, remaining butter, and 1/2 cup regular milk. Add turmeric powder and stir well. Season with salt and pepper to taste.
- 11
Divide risotto into serving bowls. Top each bowl with crispy spiced chicken, roasted vegetables, crispy bacon, and garlic bread croutons.
- 12
Drizzle with a touch of cooking oil infused with remaining turmeric for presentation and extra flavor.
- 13
Serve immediately while the risotto is creamy and toppings are still warm and crispy.
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