Crispy Chicken with Egg Fried Rice
Equipment
Ingredients
Crispy Chicken
chicken breast (boneless, skinless)
500 g
corn starch
60 g
all-purpose flour
40 g
egg
1 piece
soy sauce
30 ml
garlic (minced)
4 clove
ginger (minced)
15 g
chili pepper
2 piece
ketchup
45 g
honey
30 ml
rice vinegar
15 ml
sunflower oil
500 ml
Egg Fried Rice
cooked rice (cold)
600 g
egg
3 piece
carrot (diced)
80 g
green beans (chopped)
80 g
onion (diced)
100 g
garlic (minced)
3 clove
soy sauce
30 ml
sesame oil
15 ml
sunflower oil
30 ml
green onion (sliced)
30 g
Instructions
Prepare crispy chicken coating
In a bowl, mix corn starch, flour, and beaten egg to create a batter for the chicken.
Coat and fry chicken
Toss chicken pieces in the batter until well coated. Heat oil in a wok or deep pan to 180°C and fry the chicken in batches until golden and crispy, about 6-8 minutes per batch.
Make the sauce
In a small bowl, combine soy sauce, minced garlic, ginger, chili, ketchup, honey, and rice vinegar. Set aside.
Toss chicken in sauce
In a clean wok or pan, heat a little oil, add the fried chicken and pour the sauce over it. Toss quickly on high heat until the chicken is well coated and glossy.
Prepare vegetables for fried rice
Dice onion, carrot, and green beans. Mince garlic.
Scramble eggs for fried rice
Heat oil in a wok, scramble the eggs until just set, then remove to a plate.
Stir-fry vegetables and rice
Add a little more oil to the wok, stir-fry garlic, onion, carrot, and green beans for 2 minutes. Add cold rice and soy sauce, stir-fry for another 3-4 minutes until hot.
Finish fried rice
Return scrambled eggs to the wok, add sesame oil, and toss everything together. Garnish with sliced green onions.
Serve
Plate the hot egg fried rice alongside the crispy saucy chicken. Serve immediately while hot.
Original recipe
Storage
Best eaten fresh; rice can be refrigerated and reheated but texture changes.
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