Crispy Garlic Chicken Fried Rice
Dim Sim LimCrispy Garlic Chicken Fried Rice
Ingredients
For the Crispy Garlic Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 6 garlic, cloves, minced
- 2 tablespoons cornstarch
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine, Shaoxing, or dry sherry
- 1/2 teaspoon white pepper
- 1/4 cup vegetable oil, plus 2 tablespoons, for frying
For the Fried Rice
- 4 cups day-old cooked jasmine rice, cold and separated
- 3 large eggs, beaten
- 4 green onions, thinly sliced, whites and greens separated
- 1/2 cup carrots, finely diced
- 1/2 cup frozen peas
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce, for color
- 1 tablespoon oyster sauce, Lee Kum Kee brand, for umami bomb!
- 1 teaspoon sesame oil
- 1/2 teaspoon chicken powder, or "Yum Yum" MSG
- 1/4 teaspoon white pepper
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 tablespoons crispy chili oil, for serving, as needed
Instructions
- 1
First, let's get that chicken marinated! In a bowl, combine the diced chicken thighs, minced garlic, cornstarch, 1 tablespoon light soy sauce, Chinese cooking wine, and 1/2 teaspoon white pepper. Mix it all up until every piece is coated. Let it sit for at least 15 minutes while we prep the rest. This is how we get that flavor deep in there, baby!
⏱️ 15 min
- 2
Now, let's get that wok screaming hot! Add 1/4 cup vegetable oil to your wok over high heat. Once it's shimmering and just starting to smoke, carefully add the marinated chicken in a single layer. Don't overcrowd the wok! We're looking for crispy, golden perfection here. Fry for 3-4 minutes per side until beautifully browned and cooked through. Remove the crispy garlic chicken from the wok and set aside. Boom! That's flavor!
⏱️ 7 min
- 3
Drain off most of the oil from the wok, leaving about 1 tablespoon. Keep that heat high! Pour in the beaten eggs and scramble them quickly, breaking them into small pieces. Once cooked, push the eggs to one side of the wok.
⏱️ 2 min
- 4
Add 2 tablespoons of fresh vegetable oil to the empty side of the wok. Toss in the white parts of the green onions and the diced carrots. Stir-fry for 1-2 minutes until fragrant and slightly softened. We're building layers of flavor, my friends!
⏱️ 2 min
- 5
Now, the star of the show: the day-old rice! Add the cold, separated jasmine rice to the wok. Break up any clumps with your spatula. Stir-fry vigorously for 3-4 minutes, ensuring every grain gets kissed by that wok hei. Add the frozen peas and continue to stir-fry for another minute.
⏱️ 4 min
- 6
Time to season this masterpiece! Drizzle in the 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon Lee Kum Kee oyster sauce, 1 teaspoon sesame oil, 1/2 teaspoon chicken powder (or "Yum Yum" MSG), and 1/4 teaspoon white pepper. Stir-fry like a madman, tossing everything together until the rice is evenly coated and beautifully colored. This is where the magic happens!
⏱️ 2 min
- 7
Return the crispy garlic chicken to the wok. Add the green parts of the green onions. Give it one final, glorious toss to combine everything. Taste and adjust seasoning if needed – maybe a little more soy, a little more yum yum? You're the chef!
⏱️ 1 min
- 8
Serve this insane Crispy Garlic Chicken Fried Rice immediately! Garnish generously with fresh chopped cilantro and a drizzle of crispy chili oil for that extra kick. Woo! 10 out of 10! Bangali fish all fire!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimCrispy Garlic Chicken Fried Rice
For the Crispy Garlic Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 6 garlic, cloves, minced
- 2 tablespoons cornstarch
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine, Shaoxing, or dry sherry
- 1/2 teaspoon white pepper
- 1/4 cup vegetable oil, plus 2 tablespoons, for frying
For the Fried Rice
- 4 cups day-old cooked jasmine rice, cold and separated
- 3 large eggs, beaten
- 4 green onions, thinly sliced, whites and greens separated
- 1/2 cup carrots, finely diced
- 1/2 cup frozen peas
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce, for color
- 1 tablespoon oyster sauce, Lee Kum Kee brand, for umami bomb!
- 1 teaspoon sesame oil
- 1/2 teaspoon chicken powder, or "Yum Yum" MSG
- 1/4 teaspoon white pepper
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 tablespoons crispy chili oil, for serving, as needed
Instructions
- 1
First, let's get that chicken marinated! In a bowl, combine the diced chicken thighs, minced garlic, cornstarch, 1 tablespoon light soy sauce, Chinese cooking wine, and 1/2 teaspoon white pepper. Mix it all up until every piece is coated. Let it sit for at least 15 minutes while we prep the rest. This is how we get that flavor deep in there, baby!
⏱️ 15 min - 2
Now, let's get that wok screaming hot! Add 1/4 cup vegetable oil to your wok over high heat. Once it's shimmering and just starting to smoke, carefully add the marinated chicken in a single layer. Don't overcrowd the wok! We're looking for crispy, golden perfection here. Fry for 3-4 minutes per side until beautifully browned and cooked through. Remove the crispy garlic chicken from the wok and set aside. Boom! That's flavor!
⏱️ 7 min - 3
Drain off most of the oil from the wok, leaving about 1 tablespoon. Keep that heat high! Pour in the beaten eggs and scramble them quickly, breaking them into small pieces. Once cooked, push the eggs to one side of the wok.
⏱️ 2 min - 4
Add 2 tablespoons of fresh vegetable oil to the empty side of the wok. Toss in the white parts of the green onions and the diced carrots. Stir-fry for 1-2 minutes until fragrant and slightly softened. We're building layers of flavor, my friends!
⏱️ 2 min - 5
Now, the star of the show: the day-old rice! Add the cold, separated jasmine rice to the wok. Break up any clumps with your spatula. Stir-fry vigorously for 3-4 minutes, ensuring every grain gets kissed by that wok hei. Add the frozen peas and continue to stir-fry for another minute.
⏱️ 4 min - 6
Time to season this masterpiece! Drizzle in the 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon Lee Kum Kee oyster sauce, 1 teaspoon sesame oil, 1/2 teaspoon chicken powder (or "Yum Yum" MSG), and 1/4 teaspoon white pepper. Stir-fry like a madman, tossing everything together until the rice is evenly coated and beautifully colored. This is where the magic happens!
⏱️ 2 min - 7
Return the crispy garlic chicken to the wok. Add the green parts of the green onions. Give it one final, glorious toss to combine everything. Taste and adjust seasoning if needed – maybe a little more soy, a little more yum yum? You're the chef!
⏱️ 1 min - 8
Serve this insane Crispy Garlic Chicken Fried Rice immediately! Garnish generously with fresh chopped cilantro and a drizzle of crispy chili oil for that extra kick. Woo! 10 out of 10! Bangali fish all fire!
⏱️ 1 min