Garlic Chilli Crisp Baked Chicken Rice
Garlic Chilli Crisp Baked Chicken Rice
Ingredients
For the Chicken Marinade
- 600 g chicken thigh fillets, cut into 3cm pieces
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon chilli crisp, (oil separated)
- 1 tablespoon rice wine vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon white pepper
- 1 tablespoon cornflour
For the Rice Mixture
- 2 cups jasmine rice, rinsed
- 3 cups chicken stock
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon chilli crisp, (oil separated)
- 1 tablespoon rice wine vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon white pepper
For Garnish (optional)
- as needed fresh spring onions, sliced
- as needed fresh coriander, chopped
Instructions
- 1
Place the 3cm cut chicken thigh fillets into a large bowl. Add 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon chilli crisp (with the oil separated), 1 tablespoon rice wine vinegar, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon white pepper, and 1 tablespoon cornflour to the chicken. Mix all ingredients thoroughly until the chicken is well coated. Allow the chicken to marinate for at least 30 minutes.
⏱️ 5 min
- 2
Preheat your oven to 180°C (350°F). In a large oven-safe dish, add the 2 cups of rinsed jasmine rice. Pour in 3 cups of chicken stock, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon chilli crisp (with the oil separated), 1 tablespoon rice wine vinegar, 1 teaspoon salt, 1 teaspoon sugar, and 1 teaspoon white pepper. Stir the rice mixture well to ensure all ingredients are evenly distributed.
⏱️ 10 min•🌡️ 180
- 3
Evenly arrange the marinated chicken pieces over the top of the rice mixture in the oven-safe dish. Cover the dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
⏱️ 30 min•🌡️ 180
- 4
After 30 minutes, carefully remove the foil from the dish. Continue baking uncovered for another 15 minutes, or until the chicken is fully cooked through and the rice is tender and fluffy.
⏱️ 15 min•🌡️ 180
- 5
Once baked, remove from the oven. Optionally, garnish with fresh sliced spring onions and chopped coriander before serving. Serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Chilli Crisp Baked Chicken Rice
For the Chicken Marinade
- 600 g chicken thigh fillets, cut into 3cm pieces
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon chilli crisp, (oil separated)
- 1 tablespoon rice wine vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon white pepper
- 1 tablespoon cornflour
For the Rice Mixture
- 2 cups jasmine rice, rinsed
- 3 cups chicken stock
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon chilli crisp, (oil separated)
- 1 tablespoon rice wine vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon white pepper
For Garnish (optional)
- as needed fresh spring onions, sliced
- as needed fresh coriander, chopped
Instructions
- 1
Place the 3cm cut chicken thigh fillets into a large bowl. Add 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon chilli crisp (with the oil separated), 1 tablespoon rice wine vinegar, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon white pepper, and 1 tablespoon cornflour to the chicken. Mix all ingredients thoroughly until the chicken is well coated. Allow the chicken to marinate for at least 30 minutes.
⏱️ 5 min - 2
Preheat your oven to 180°C (350°F). In a large oven-safe dish, add the 2 cups of rinsed jasmine rice. Pour in 3 cups of chicken stock, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon chilli crisp (with the oil separated), 1 tablespoon rice wine vinegar, 1 teaspoon salt, 1 teaspoon sugar, and 1 teaspoon white pepper. Stir the rice mixture well to ensure all ingredients are evenly distributed.
⏱️ 10 min•🌡️ 180 - 3
Evenly arrange the marinated chicken pieces over the top of the rice mixture in the oven-safe dish. Cover the dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
⏱️ 30 min•🌡️ 180 - 4
After 30 minutes, carefully remove the foil from the dish. Continue baking uncovered for another 15 minutes, or until the chicken is fully cooked through and the rice is tender and fluffy.
⏱️ 15 min•🌡️ 180 - 5
Once baked, remove from the oven. Optionally, garnish with fresh sliced spring onions and chopped coriander before serving. Serve hot.
⏱️ 5 min