Directions
- 1Slice chicken thighs into cubes and season with black pepper, chilli flakes, garlic powder, onion powder, soy sauce, and olive oil. Mix until the color changes.
- 2Make the spicy sauce by combining light mayo, ketchup, sriracha, minced garlic, ginger powder, rice vinegar, and a dash of milk. Mix until desired consistency.
- 3Cook the chicken in light butter for 5 minutes per side until golden brown and crispy. Add fresh parsley and mix until well coated and juicy. Set aside.
- 4In the same pan, add butter, chopped onions, and cook for 6-8 minutes until caramelized.
- 5Add chopped green onions, carrots, and extra seasoning. Mix well.
- 6Add eggs and keep stirring until scrambled.
- 7Add leftover cooked rice, soy sauce, oyster sauce, and chopped green onions.
- 8Mix until fragrant and delicious.
- 9Serve with crispy chicken and garlic yum yum sauce.
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 Fresh Parsley
- 1 Chilli & Garlic mix
- 1 Sesame Seeds
Equipment
knifebowlwhiskfrying panspatulameasuring spoonsmeasuring cups
Tips
- Use leftover cooked rice for the fried rice
- Cook chicken for 5 minutes per side until golden brown and crispy
- Caramelize onions before adding other vegetables
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