KFC-Style Chicken & Mushroom Rice

Steps

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1. 1
   Halve the chicken thighs and score them lightly with shallow cuts on the surface to ensure even cooking and better marinade absorption.
   ▶ ≈1:04
2. 2
   Combine salt, rice wine (optional), black pepper, light soy sauce, and oyster sauce on the chicken. Massage the marinade thoroughly into the meat, then let it sit for 20 to 30 minutes.
   ▶ ≈1:19
3. 3
   Coat the marinated chicken lightly and evenly with plain flour. This creates a crispy exterior, locks in moisture, and develops a beautiful brown colour during cooking.
   ▶ ≈1:58
4. 4
   Pan-frying method: Heat a wok or pan over medium heat with plenty of oil. Once hot, place chicken skin-side down without moving it for about 1 minute to develop a nice sear. Flip and continue frying, checking and flipping every minute or so for a total of approximately 6 minutes, until the chicken is firm (not floppy) and both sides are beautifully browned.
   ▶ ≈2:42
5. 5
   Air-frying method: Arrange chicken on the air fryer rack skin-side up and lightly spray with oil. Air fry at 180°C for 15 minutes. After 15 minutes, spray a bit more oil, increase the temperature to 200°C, and cook for a further 3 to 5 minutes until deeper brown.
   ▶ ≈4:30
6. 6
   Use the oil from pan-frying the chicken to sauté the mushrooms: over medium heat, add thinly sliced button mushrooms and chopped garlic, stirring until soft. Add a pinch of salt to dehydrate the mushrooms and enhance flavour, then remove and set aside.
   ▶ ≈6:01
7. 7
   In the same wok over low heat, add butter and let it melt, being careful not to use high heat as butter burns easily.
   ▶ ≈6:51
8. 8
   Add plain flour and stir well until no white flour specks remain.
   ▶ ≈7:14
9. 9
   Add chicken bouillon, black pepper, white pepper, coriander seed powder, garlic powder, and Italian herbs. Mix everything well.
   ▶ ≈7:32
10. 10
    Cook while constantly stirring until the mixture turns a deep brown colour. You may slightly increase the heat to speed up browning. Remember to scrape the bottom of the wok.
    ▶ ≈7:59
11. 11
    Pour in 300 ml of room temperature water—this is important; never use hot water or the gravy will become lumpy. Stir immediately and scrape down the sides.
    ▶ ≈9:05
12. 12
    Add the sautéed mushrooms and mix well. The gravy will thicken quickly. Taste and adjust seasoning with salt as desired.
    ▶ ≈9:33
13. 13
    Cut the cooked chicken into pieces, place it over rice, and pour the mushroom gravy over the top to serve.
    ▶ ≈10:07