🥩 Meat

No-Fry Crispy Chicken with Vegetable Fried Rice

Name: No-Fry Crispy Chicken with Vegetable Fried Rice
Ingredients: ~600 g boneless skinless chicken thighs with skin; ~1 tsp salt; ~3 tbsp neutral oil with high smoke point (vegetable, peanut, or rice bran oil); ~3 cups day-old cooked rice; ~1 onion; ~4 cloves garlic; ~2 Chinese sausage; ~150 g baby spinach; ~200 g bok choy or Asian greens; ~3 eggs; ~2 tbsp soy sauce; ~½ tsp white pepper; ~2 spring onion; ~½ radish; ~½ cucumber; ~2 tbsp chilli crisp or chilli oil

Crispy pan-seared chicken made with minimal oil and clever cooking techniques, served with a vibrant vegetable fried rice. Achieve golden, crispy chicken skin without deep frying, perfect for a weeknight dinner.

Adapted from a video by Marion Grasby

The 'Fried' Chicken & Rice You Can Eat On Repeat | Make It Wednesday

Watch on YouTube

Ingredients

boneless skinless chicken thighs with skin~600 gest.
salt~1 tspest.
neutral oil with high smoke point (vegetable, peanut, or rice bran oil)for searing the chicken~3 tbspest.
day-old cooked ricecold rice creates separate grains and prevents sogginess~3 cupsest.
onion~1est.
garliccut into chunky pieces~4 clovesest.
Chinese sausage~2est.
baby spinach~150 gest.
bok choy or Asian greens~200 gest.
eggs~3est.

Steps

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1
Cut chicken thighs into bite-sized pieces and thoroughly pat dry with paper towels—moisture is the enemy of crispiness. For best results, dry them in the refrigerator uncovered the day before or in the morning to allow further air-drying.
2
Heat a skillet with a small amount of high smoke-point oil. Generously salt the chicken—salt draws out moisture and aids crispiness.
3
Place chicken skin-side down into the hot pan. Cover with baking paper, then place a second pan on top to compress the skin against the hot surface, creating a golden, crispy sear. Cook for 3–4 minutes.
4
Flip the chicken and check for even golden colour. Continue cooking until cooked through. Once the chicken reaches the desired colour, remove from heat and keep warm while preparing the fried rice.
5
Prepare all vegetables: chop onions, garlic, and slice Chinese sausage; set aside baby spinach and Asian greens.
6
Heat a wok or large skillet until smoking hot. Add onions, garlic, and Chinese sausage; stir-fry until fragrant.
7
Add the prepared greens and vegetables; stir-fry until wilted.
8
Push ingredients to the side of the wok, add a bit more oil in the centre, then pour in beaten eggs seasoned with white pepper. Scramble until partially cooked.
9
Add the day-old rice and combine everything. Drizzle soy sauce around the side of the wok so it caramelizes on the hot surface, then toss until every grain is coated.
10
Add spring onion, toss to combine, and the fried rice is ready.
11
Plate the fried rice and top with the crispy chicken. Garnish with fresh radish and cucumber slices, and drizzle with chilli crisp or chilli oil before serving.