Crispy Chicken & Chicken Fat Fried Rice
Crispy pan-fried chicken thighs with a mayo-chili sauce, plus fried rice cooked right in the rendered chicken fat.
Ingredients
- Chicken thighs
- 3 heaping tbsp chicken bouillon powder
- 1-2 tbsp oil
- Salt and pepper
- 1 tbsp mayo
- 2 tbsp chili sauce
- A little parsley
- Green onions and garlic
- 1 tbsp oyster sauce
- 2 eggs
- 1 bowl of rice
Instructions
Mix about 3 heaping tablespoons of chicken bouillon powder with 1-2 tablespoons of oil until it forms a thick, pasty marinade.
Coat the chicken thighs in the marinade and season with salt and pepper.
Cut the chicken into bite-sized pieces and start stir-frying.
Flip every 3-4 minutes and cook until the chicken has rendered out as much fat as the oil you started with.
Mix the mayo, chili sauce, and parsley into a sauce, then drizzle it over the chicken.
In the leftover chicken fat, add green onions, garlic, oyster sauce, eggs, and the rice. Stir-fry it all together into fried rice.
Tip. Let the chicken render its fat slowly — that fat is what makes the fried rice taste so good.
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