Serves 1
Directions
- 1Peel and dice three fresh carrots.
- 2Dice a sweet onion.
- 3Mince a few cloves of fresh garlic.
- 4Crack a couple of eggs and lightly beat them.
- 5Scramble the eggs in a pan with some avocado oil.
- 6Sauté the onion and carrots, along with some frozen peas and the garlic.
- 7Add in three cups of day-old rice.
- 8Add a couple of tablespoons of mirin, soy sauce, and oyster sauce.
- 9Mix everything in and keep frying it for a couple more minutes over medium heat.
- 10Add the eggs back in, along with some sesame oil and green onion to finish.
- 11Cut up the chicken thighs to your desired size.
- 12Add kosher salt, some baking powder, corn starch, a couple of eggs, and some neutral oil.
- 13Mix it up so it can marinate, adjust seasoning, and let it marinate for about 30 minutes.
- 14Add honey, soy sauce, sesame oil, white granulated sugar, sesame seeds, corn starch, minced garlic, some mirin, rice vinegar, and a little bit of water.
- 15Mix and set it aside while frying the chicken.
- 16Fry chicken in 350 degree oil twice.
- 17Heat sauce up on medium heat until glossy and thick.
- 18Dump the chicken in mixing bowl and sauce it up really good.
- 19Plate and garnish with sesame seeds on top and some green onions on top of the rice.
Ingredients
- 3 carrots
- 1 sweet onion
- 3 fresh garlic cloves
- 2 eggs
- avocado oil
- frozen peas
- 3 cups day old rice
- 2 tablespoons mirin
- soy sauce
- oyster sauce
- sesame oil
- green onion
- chicken thighs
- kosher salt
- baking powder
- corn starch
- neutral oil
- black pepper
- honey
- white granulated sugar
- sesame seeds
- rice wine vinegar
- water
- peanut oil
Equipment
knifecutting boardbowlforkpanspatulawoksauce potmixer bowl
Tips
- Slice the carrots into planks, then into even sticks for a perfect dice.
- Fry the chicken twice for extra crispiness.
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