Name: Mediterranean-Thai Crispy Chicken & Potato Fusion Bowl with Greek-Mexican Drizzle
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: italian
Ingredients: 500 grams chicken breast (cut into bite-sized pieces); 400 grams potatoes (diced into 1cm cubes); 200 grams pasta (penne or rigatoni); 2 large eggs (beaten); 50 grams oats (finely ground into flour); 1 medium onion (thinly sliced); 1 medium cucumber (diced); 100 grams sour cream (tejföl); 75 grams mayonnaise; 30 grams ketchup; 30 grams jam (lekvár - preferably apricot or plum); 200 milliliters milk; 60 grams butter; 3 tablespoons olive oil; 2 tablespoons rice (uncooked, for texture); 1 teaspoon salt; 0.5 teaspoon black pepper; 0.5 teaspoon dried oregano; 0.25 teaspoon cayenne pepper (for Thai heat)

Mediterranean-Thai Crispy Chicken & Potato Fusion Bowl with Greek-Mexican Drizzle

A bold fusion masterpiece combining crispy Spanish-style fried chicken with Thai aromatics, served over Mediterranean herb-roasted potatoes and Italian pasta, topped with a Greek tzatziki-Mexican crema fusion sauce and finished with a sweet-savory French jam gastrique. This dish bridges eight culinary traditions into one harmonious, unexpected delight.

60 min

Medium

4 servings

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Taste Profile

Sweet4/10

Salty6/10

Sour3/10

Umami5/10

Spicy3/10

🥄 Texture

Crisp contrasts dominate: the oat-breaded chicken is crunchy on the outside and tender inside, while the roasted potato cubes are golden and slightly fluffy. Pasta provides a soft, chewy base and the creamy jam-ketchup drizzle adds a smooth, cooling mouthfeel; toasted rice powder gives an extra dry, nutty crunch on top.

👃 Aroma

A buttery, savory aroma of caramelized onion and roasted potatoes is front and center, layered with warm olive-oil fried chicken notes. In the background there's a faint sweet-fruity scent from the warmed jam and ketchup, plus herbaceous oregano and a touch of toasted rice nuttiness.

🍷 Pairs Well With

Crisp, acidic white wine such as Sauvignon Blanc or a dry Riesling; alternatively a light pilsner or a citrusy sparkling water / unsweetened iced tea for a non-alcoholic option.

🥗 Side Dishes

A simple green salad with lemon-oregano vinaigrette to cut the richness; quick pickled cucumbers or red onions for brightness; or grilled seasonal vegetables or warm pita to round out the meal.

Ingredients(19 items)

1500 grams chicken breast (cut into bite-sized pieces)

2400 grams potatoes (diced into 1cm cubes)

3200 grams pasta (penne or rigatoni)

42 large eggs (beaten)

550 grams oats (finely ground into flour)

61 medium onion (thinly sliced)

71 medium cucumber (diced)

8100 grams sour cream (tejföl)

975 grams mayonnaise

1030 grams ketchup

1130 grams jam (lekvár - preferably apricot or plum)

12200 milliliters milk

1360 grams butter

143 tablespoons olive oil

152 tablespoons rice (uncooked, for texture)

161 teaspoon salt

170.5 teaspoon black pepper

180.5 teaspoon dried oregano

190.25 teaspoon cayenne pepper (for Thai heat)

Instructions

Preheat oven to 200°C (400°F). Toss diced potatoes with 1 tablespoon olive oil, oregano, salt, and pepper. Spread on baking sheet and roast for 25 minutes until golden and crispy.

While potatoes roast, cook pasta according to package directions in salted boiling water. Drain and set aside, tossing lightly with 0.5 tablespoon olive oil to prevent sticking.

Prepare the coating: Mix ground oats, salt, pepper, and cayenne pepper in a shallow bowl. Beat eggs in another bowl.

Pat chicken pieces dry with paper towels. Dip each piece in beaten egg, then coat thoroughly in oat mixture, pressing gently so coating adheres.

Heat 2 tablespoons olive oil and 30 grams butter in a large skillet over medium-high heat. Once foaming, carefully add coated chicken pieces in a single layer. Fry for 4-5 minutes per side until golden brown and crispy. Work in batches if needed. Transfer to paper towel-lined plate.

In the same skillet, reduce heat to medium and sauté sliced onions in remaining 15 grams butter for 3-4 minutes until softened and slightly caramelized.

Prepare the Greek-Mexican fusion sauce: In a bowl, combine sour cream, mayonnaise, diced cucumber, and 0.25 teaspoon salt. In a separate small saucepan, warm jam with 1 tablespoon ketchup and 1 tablespoon milk over low heat, stirring until smooth. Drizzle this into the cream mixture and fold gently to create a marbled effect.

Toast uncooked rice in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until fragrant and lightly golden. Grind roughly in a mortar and pestle for textural garnish.

Assemble bowls: Divide cooked pasta among serving bowls. Top with roasted potatoes, caramelized onions, and crispy chicken pieces.

Drizzle generously with the Greek-Mexican fusion sauce. Sprinkle toasted rice powder over the top for textural contrast and French-style plating sophistication.

Serve immediately while chicken is still warm and crispy.