-
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.
