Chinese Takeout Style Fried Rice and Hot Wings
Chinese Takeout Style Fried Rice and Hot Wings
Ingredients
For the Fried Rice
- 3 cups cooked rice, day-old, cold
- 2 tablespoons oil
- 1 tablespoon minced garlic
- 1 cup peas and carrots, frozen
- 1 egg
- 1/2 cup green onions, chopped
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon white pepper
- 1/2 cup chicken broth
For the Hot Wings
- 2 pounds chicken wings, cleaned
- 1 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 tablespoon salt
For the Hot Wing Sauce
- 3/4 cup soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1 teaspoon minced ginger
- 1 tablespoon minced garlic
- 1/2 cup sweet chili sauce
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch, for slurry
- 1/4 cup water, for slurry
Instructions
- 1
Begin by preparing the fried rice. Heat 2 tablespoons of oil in a large pan or wok over medium-high heat.
⏱️ 2 min
- 2
Add 1 tablespoon of minced garlic to the hot oil and sauté until fragrant, about 30 seconds.
⏱️ 1 min
- 3
Stir in 1 cup of frozen peas and carrots and cook until heated through, about 3-5 minutes.
⏱️ 4 min
- 4
Push the cooked vegetables to one side of the pan. Crack 1 egg into the empty side and scramble it until just set.
⏱️ 2 min
- 5
Add 3 cups of cold, day-old rice to the pan. Pour in 1/4 cup of soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of white pepper. Add 1/2 cup of chicken broth.
⏱️ 2 min
- 6
Mix all ingredients thoroughly in the pan, breaking up any clumps of rice and ensuring everything is well combined and heated through.
⏱️ 5 min
- 7
Stir in 1/2 cup of chopped green onions. Remove the fried rice from heat and set aside.
⏱️ 1 min
- 8
For the hot wings, thoroughly pat 2 pounds of cleaned chicken wings dry with paper towels. This is crucial for achieving crispy wings.
⏱️ 5 min
- 9
In a large bowl, combine 1 cup of cornstarch, 1 teaspoon of baking powder, 1 teaspoon of cayenne pepper, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of black pepper, and 1 tablespoon of salt.
⏱️ 2 min
- 10
Add the dried chicken wings to the seasoning mixture. Toss the wings until they are fully and evenly coated with the dry mixture.
⏱️ 3 min
- 11
Heat oil in a deep fryer to 350°F. Carefully fry the coated wings for 15 minutes.
⏱️ 15 min•🌡️ 350
- 12
Remove the wings from the fryer and let them rest on a wire rack for 10 minutes. This allows for carry-over cooking and helps achieve crispiness.
- 13
After resting, fry the wings again for 5 minutes at 350°F for extra crispiness.
⏱️ 5 min•🌡️ 350
- 14
While the wings are frying, prepare the hot wing sauce. In a saucepan, combine 3/4 cup of soy sauce, 1/2 cup of water, 1/4 cup of brown sugar, 1 teaspoon of minced ginger, 1 tablespoon of minced garlic, 1/2 cup of sweet chili sauce, 1/4 cup of rice vinegar, and 1 tablespoon of sesame oil.
⏱️ 3 min
- 15
Bring the sauce mixture to a simmer over medium heat, stirring occasionally.
⏱️ 3 min
- 16
In a separate small bowl, create a cornstarch slurry by thoroughly mixing 2 tablespoons of cornstarch with 1/4 cup of water until smooth.
⏱️ 1 min
- 17
Slowly whisk the cornstarch slurry into the simmering sauce. Continue whisking until the sauce thickens to your desired consistency.
⏱️ 2 min
- 18
Once the wings are double-fried and crispy, toss them in the prepared hot wing sauce until they are evenly coated.
⏱️ 2 min
- 19
Serve the hot wings immediately alongside the prepared fried rice.
⏱️ 1 min
Kitchen Tools
Chinese Takeout Style Fried Rice and Hot Wings
For the Fried Rice
- 3 cups cooked rice, day-old, cold
- 2 tablespoons oil
- 1 tablespoon minced garlic
- 1 cup peas and carrots, frozen
- 1 egg
- 1/2 cup green onions, chopped
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon white pepper
- 1/2 cup chicken broth
For the Hot Wings
- 2 pounds chicken wings, cleaned
- 1 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 tablespoon salt
For the Hot Wing Sauce
- 3/4 cup soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1 teaspoon minced ginger
- 1 tablespoon minced garlic
- 1/2 cup sweet chili sauce
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch, for slurry
- 1/4 cup water, for slurry
Instructions
- 1
Begin by preparing the fried rice. Heat 2 tablespoons of oil in a large pan or wok over medium-high heat.
⏱️ 2 min - 2
Add 1 tablespoon of minced garlic to the hot oil and sauté until fragrant, about 30 seconds.
⏱️ 1 min - 3
Stir in 1 cup of frozen peas and carrots and cook until heated through, about 3-5 minutes.
⏱️ 4 min - 4
Push the cooked vegetables to one side of the pan. Crack 1 egg into the empty side and scramble it until just set.
⏱️ 2 min - 5
Add 3 cups of cold, day-old rice to the pan. Pour in 1/4 cup of soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of white pepper. Add 1/2 cup of chicken broth.
⏱️ 2 min - 6
Mix all ingredients thoroughly in the pan, breaking up any clumps of rice and ensuring everything is well combined and heated through.
⏱️ 5 min - 7
Stir in 1/2 cup of chopped green onions. Remove the fried rice from heat and set aside.
⏱️ 1 min - 8
For the hot wings, thoroughly pat 2 pounds of cleaned chicken wings dry with paper towels. This is crucial for achieving crispy wings.
⏱️ 5 min - 9
In a large bowl, combine 1 cup of cornstarch, 1 teaspoon of baking powder, 1 teaspoon of cayenne pepper, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of black pepper, and 1 tablespoon of salt.
⏱️ 2 min - 10
Add the dried chicken wings to the seasoning mixture. Toss the wings until they are fully and evenly coated with the dry mixture.
⏱️ 3 min - 11
Heat oil in a deep fryer to 350°F. Carefully fry the coated wings for 15 minutes.
⏱️ 15 min•🌡️ 350 - 12
Remove the wings from the fryer and let them rest on a wire rack for 10 minutes. This allows for carry-over cooking and helps achieve crispiness.
- 13
After resting, fry the wings again for 5 minutes at 350°F for extra crispiness.
⏱️ 5 min•🌡️ 350 - 14
While the wings are frying, prepare the hot wing sauce. In a saucepan, combine 3/4 cup of soy sauce, 1/2 cup of water, 1/4 cup of brown sugar, 1 teaspoon of minced ginger, 1 tablespoon of minced garlic, 1/2 cup of sweet chili sauce, 1/4 cup of rice vinegar, and 1 tablespoon of sesame oil.
⏱️ 3 min - 15
Bring the sauce mixture to a simmer over medium heat, stirring occasionally.
⏱️ 3 min - 16
In a separate small bowl, create a cornstarch slurry by thoroughly mixing 2 tablespoons of cornstarch with 1/4 cup of water until smooth.
⏱️ 1 min - 17
Slowly whisk the cornstarch slurry into the simmering sauce. Continue whisking until the sauce thickens to your desired consistency.
⏱️ 2 min - 18
Once the wings are double-fried and crispy, toss them in the prepared hot wing sauce until they are evenly coated.
⏱️ 2 min - 19
Serve the hot wings immediately alongside the prepared fried rice.
⏱️ 1 min