Directions
- 1Slice chicken thighs into cubes and season with black pepper, chili flakes, garlic powder, onion powder, soy sauce (dark and light), and olive oil. Mix until the color changes.
- 2Prepare the spicy sauce by mixing light mayo, ketchup, sriracha, minced garlic, ginger powder, rice vinegar, and a dash of milk. Whisk until it reaches the desired consistency.
- 3Cook the chicken in light butter over medium heat for 5 minutes on each side, until golden brown and crispy. Add fresh parsley and mix to coat evenly.
- 4In the same pan, add butter and chopped onions, then cook for 6-8 minutes until caramelized. Add green onions and carrots with extra seasoning (black pepper, onion powder, and parsley). Mix well.
- 5Add eggs to the pan and stir until scrambled. Then add leftover cooked rice, soy sauce, oyster sauce, and green onions. Give it a final mix until fragrant.
- 6Serve with crispy chicken and garlic sauce, and garnish with fresh parsley, chili & garlic mix, and sesame seeds.
Ingredients
- 1000 g Boneless Skinless Chicken Thighs
- 2 tsp Black Pepper
- 1.5 tsp Chilli Flakes
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 25 g Dark Soy Sauce
- 25 g Light Soy Sauce
- 2 tsp Olive Oil
- 20 g Reduced Fat Butter
- 1 tbsp Fresh Parsley
- 280 g Uncooked White Rice
- 30 g Reduced Fat Butter
- 150 g White Onion
- 100 g Spring Onion
- 100 g Carrots
- 1 tsp Black Pepper
- 1 tsp Onion Powder
- 1 tsp Parsley
- 20 g Dark Soy Sauce
- 20 g Light Soy Sauce
- 40 g Oyster Sauce
- 1 handful Chopped Spring Onion
- 150 g Light Mayo
- 75 g Reduced Sugar Ketchup
- 75 g Sriracha
- 1 tsp Minced Garlic
- 0.5 tsp Ginger Powder
- 1 tbsp Rice Vinegar
- 1 dash Milk
- 1 tbsp Fresh Parsley
- 1 Chilli & Garlic Grinder Mix
- 1 Sesame Seeds
Equipment
knifebowlfrying panwhisk
Tips
- Use leftover cooked rice for convenience.
- Adjust soy sauce to taste.
- Mix well at each step for even flavor distribution.
- Cook chicken until golden brown and crispy.
- Add a dash of milk or water to the sauce to achieve desired consistency.
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