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Prepare the Egg Fried Rice: Heat 1 to 2 tablespoons of vegetable or sesame oil in a large pan or wok over medium-high heat. Add the whisked eggs and scramble until just set, about 1 to 2 minutes. Remove the scrambled eggs from the pan and set aside.

Add the sliced green onions and day-old cooked jasmine rice to the same pan. Stir-fry for 2 minutes. Return the scrambled eggs to the pan.

Stir in the light soy sauce, dark soy sauce, oyster sauce, and 1/2 to 1 teaspoon of brown sugar. Continue to stir-fry for 3 to 5 minutes, ensuring the rice is evenly coated and lightly toasted. Remove the egg fried rice from the pan and set aside.

Prepare the Crispy Chicken: In a medium bowl, combine the bite-sized chicken pieces with 1/2 cup of all-purpose flour (or cornstarch), 1 teaspoon of garlic powder, salt, and black pepper to taste. Toss until the chicken is evenly coated.

Heat enough oil for frying in a large skillet or deep pan over medium-high heat. Once hot, carefully add the coated chicken in batches, ensuring not to overcrowd the pan. Fry for 4 to 6 minutes per batch, or until golden brown and crispy. Remove the fried chicken with a slotted spoon and drain excess oil on a paper towel-lined plate.

Prepare the Honey Garlic Sauce: In a small bowl, whisk together 2 tablespoons of soy sauce, 3 to 4 tablespoons of honey, 1 tablespoon of sweet chili sauce, 1 tablespoon of minced garlic, and 1 teaspoon of ginger paste.

In the same skillet used for frying the chicken (after carefully draining most of the oil, leaving about 1 tablespoon), pour in the prepared honey garlic sauce. Bring to a simmer over medium heat and cook for 2 to 3 minutes, stirring occasionally, until the sauce slightly thickens.

Return the crispy chicken to the pan with the sauce. Toss gently until all the chicken pieces are fully coated in the glossy sauce.

To Serve: Plate the egg fried rice and top with the glazed crispy honey garlic chicken. Garnish generously with sesame seeds and extra sliced green onions.


Prepare the Egg Fried Rice: Heat 1 to 2 tablespoons of vegetable or sesame oil in a large pan or wok over medium-high heat. Add the whisked eggs and scramble until just set, about 1 to 2 minutes. Remove the scrambled eggs from the pan and set aside.

Add the sliced green onions and day-old cooked jasmine rice to the same pan. Stir-fry for 2 minutes. Return the scrambled eggs to the pan.

Stir in the light soy sauce, dark soy sauce, oyster sauce, and 1/2 to 1 teaspoon of brown sugar. Continue to stir-fry for 3 to 5 minutes, ensuring the rice is evenly coated and lightly toasted. Remove the egg fried rice from the pan and set aside.

Prepare the Crispy Chicken: In a medium bowl, combine the bite-sized chicken pieces with 1/2 cup of all-purpose flour (or cornstarch), 1 teaspoon of garlic powder, salt, and black pepper to taste. Toss until the chicken is evenly coated.

Heat enough oil for frying in a large skillet or deep pan over medium-high heat. Once hot, carefully add the coated chicken in batches, ensuring not to overcrowd the pan. Fry for 4 to 6 minutes per batch, or until golden brown and crispy. Remove the fried chicken with a slotted spoon and drain excess oil on a paper towel-lined plate.

Prepare the Honey Garlic Sauce: In a small bowl, whisk together 2 tablespoons of soy sauce, 3 to 4 tablespoons of honey, 1 tablespoon of sweet chili sauce, 1 tablespoon of minced garlic, and 1 teaspoon of ginger paste.

In the same skillet used for frying the chicken (after carefully draining most of the oil, leaving about 1 tablespoon), pour in the prepared honey garlic sauce. Bring to a simmer over medium heat and cook for 2 to 3 minutes, stirring occasionally, until the sauce slightly thickens.

Return the crispy chicken to the pan with the sauce. Toss gently until all the chicken pieces are fully coated in the glossy sauce.

To Serve: Plate the egg fried rice and top with the glazed crispy honey garlic chicken. Garnish generously with sesame seeds and extra sliced green onions.
