Crispy Chicken & Chicken Fat Fried Rice
Crispy Chicken & Chicken Fat Fried Rice
Ingredients
For the Crispy Chicken
- 3 tablespoons chicken powder, heaping
- 1 1/2 tablespoons vegetable oil
- 1 1/2 pounds boneless, skinless chicken thighs
- salt, to taste
- black pepper, to taste
For the Chili Mayo Sauce
- 1 tablespoon mayonnaise
- 2 tablespoons chili sauce
- 1 tablespoon fresh parsley, finely chopped
For the Fried Rice
- 1/4 cup green onions, sliced, white and green parts separated
- 2 cloves garlic, minced
- 1 tablespoon oyster sauce
- 2 large eggs
- 3 cups cooked rice, preferably day-old
Instructions
- 1
In a medium bowl, combine the chicken powder and vegetable oil. Mix thoroughly until a thick, pasty consistency is achieved.
⏱️ 2 min
- 2
Place the boneless, skinless chicken thighs into the bowl with the chicken powder paste, ensuring they are well coated. Season generously with salt and black pepper.
⏱️ 3 min
- 3
Heat a large skillet or wok over medium-high heat. Once hot, add the chicken thighs and cook, flipping every 3 to 4 minutes, until the chicken is cooked through and has rendered out a significant amount of fat, approximately equal to the initial oil added. This should take about 10-12 minutes.
⏱️ 12 min
- 4
While the chicken is cooking, prepare the chili mayo sauce. In a small bowl, combine the mayonnaise, chili sauce, and chopped fresh parsley. Mix well and set aside.
⏱️ 3 min
- 5
Once the chicken is cooked, remove it from the skillet and transfer to a cutting board. Cut the chicken into bite-sized pieces. Drizzle the prepared chili mayo sauce over the chicken.
⏱️ 3 min
- 6
Leave the rendered chicken fat in the skillet. Add the white parts of the green onions and minced garlic to the hot chicken fat and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 7
Add the oyster sauce and cooked rice to the skillet. Stir-fry for 2-3 minutes, breaking up any clumps of rice, until the rice is heated through and well combined with the aromatics.
⏱️ 3 min
- 8
Push the rice to one side of the skillet, creating an empty space. Crack the two large eggs into the empty space and scramble them until just set. Then, incorporate the scrambled eggs into the fried rice.
⏱️ 2 min
- 9
Add the green parts of the green onions to the fried rice and stir-fry for another minute. Serve the Crispy Chicken alongside the Chicken Fat Fried Rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken & Chicken Fat Fried Rice
For the Crispy Chicken
- 3 tablespoons chicken powder, heaping
- 1 1/2 tablespoons vegetable oil
- 1 1/2 pounds boneless, skinless chicken thighs
- salt, to taste
- black pepper, to taste
For the Chili Mayo Sauce
- 1 tablespoon mayonnaise
- 2 tablespoons chili sauce
- 1 tablespoon fresh parsley, finely chopped
For the Fried Rice
- 1/4 cup green onions, sliced, white and green parts separated
- 2 cloves garlic, minced
- 1 tablespoon oyster sauce
- 2 large eggs
- 3 cups cooked rice, preferably day-old
Instructions
- 1
In a medium bowl, combine the chicken powder and vegetable oil. Mix thoroughly until a thick, pasty consistency is achieved.
⏱️ 2 min - 2
Place the boneless, skinless chicken thighs into the bowl with the chicken powder paste, ensuring they are well coated. Season generously with salt and black pepper.
⏱️ 3 min - 3
Heat a large skillet or wok over medium-high heat. Once hot, add the chicken thighs and cook, flipping every 3 to 4 minutes, until the chicken is cooked through and has rendered out a significant amount of fat, approximately equal to the initial oil added. This should take about 10-12 minutes.
⏱️ 12 min - 4
While the chicken is cooking, prepare the chili mayo sauce. In a small bowl, combine the mayonnaise, chili sauce, and chopped fresh parsley. Mix well and set aside.
⏱️ 3 min - 5
Once the chicken is cooked, remove it from the skillet and transfer to a cutting board. Cut the chicken into bite-sized pieces. Drizzle the prepared chili mayo sauce over the chicken.
⏱️ 3 min - 6
Leave the rendered chicken fat in the skillet. Add the white parts of the green onions and minced garlic to the hot chicken fat and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 7
Add the oyster sauce and cooked rice to the skillet. Stir-fry for 2-3 minutes, breaking up any clumps of rice, until the rice is heated through and well combined with the aromatics.
⏱️ 3 min - 8
Push the rice to one side of the skillet, creating an empty space. Crack the two large eggs into the empty space and scramble them until just set. Then, incorporate the scrambled eggs into the fried rice.
⏱️ 2 min - 9
Add the green parts of the green onions to the fried rice and stir-fry for another minute. Serve the Crispy Chicken alongside the Chicken Fat Fried Rice.
⏱️ 1 min