Fried chicken has been good to you so long, a constant friend next to golden arches and bells of taco in the fast food section of town. How can it be any better? It can. Those plucky pieces can be tossed in a mixture of chili sauce, green onions, and, bringing in the heat, red pepper flakes. Sweet and spicy coating tempura-battered pieces of perfectly fried chicken? Tell that colonel you're going AWOL.
Trim and thinly slice green onions.
Pat chicken breasts dry and, on a separate cutting board, slice each chicken breast lengthwise into four equal strips, about ¾" wide. Season with ¼ tsp. salt and a pinch of pepper.
Make the Rice and Beans
Bring a medium pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and simmer, 10 minutes. Simmering liquids will still be bubbling slightly.
Uncover, and stir in edamame and half the green onions (reserve remaining for chicken).
Cover, and cook until rice is tender, 8-10 minutes.
Remove from burner. Stir in soy sauce.
While rice cooks, batter chicken.
Heat Oil and Batter Chicken
Place a medium non-stick pan over medium heat and add canola oil.
While canola oil heats, add tempura, ¼ cup cold water, and a pinch of pepper in a mixing bowl and stir until a thin batter forms.
Add chicken strips to bowl and coat completely.
Fry the Chicken
Line a plate with a paper towel.
Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Working in batches if necessary, lay chicken strips in hot oil and flip occasionally until crispy, golden brown, and chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes.
Transfer cooked chicken to towel-lined plate.
Toss Chicken and Finish Dish
Place cooked chicken in another mixing bowl and toss with sweet chili sauce, reserved green onions, and red pepper flakes (to taste).
Plate dish as pictured on front of card, garnishing chicken with sesame seeds. Bon appétit!