John Myers
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Crispy, Baked Chicken with Fried Rice
The perfect crispy, baked chicken with fried rice recipe with a picture and simple step-by-step instructions.
Baked Chicken:
- 500 g Boneless chicken thighs
- 2 tbsp Food starch
- 2 tbsp Spelled flour type 630
- 1 tbsp Seasoned salt from my KB
- 1 pinch Mace
- 1 tsp Soy sauce chinese
- 1 shot Water
- 100 g Panko
- Rapeseed oil
Fried rice:
- 500 g Cooked rice
- 3 Spring onions
- 2 Carrots
- 1 Onion
- 150 g Peas
- 3 Eggs
- 2 tbsp Rapeseed oil
- 2 tbsp Soy sauce chinese
- 2 tbsp Rice vinegar
- 1 tbsp Sambal Oelek
- 2 cm Fresh ginger
- 1 pinch Seasoned salt from my KB
Extra:
- Sweet Chili Sauce
Baked Chicken:
- Chop the chicken. Mix the cornstarch, flour, water, soy sauce, mace and seasoned salt. Mix the hook with it and let it steep for about 20 minutes!
Fried rice:
- In the meantime, peel the carrots and chop them finely. Cut the leek into fine strips and wash. Peel the onion and cut into wedges.
Baked chicken: Heat the oven to 80 degrees
- In between, bread the chicken sticks in panko and fry them in hot rapeseed oil! Then briefly keep warm in the oven until the fried rice is ready!
Fried rice:
- Now heat the oil in a large pan and roast the onions in it. Then add spring onions and carrot sticks. Fry for 2.3 minutes. Grate in ginger. Then push everything to the edge and beat the eggs in the middle, let the egg yolks run out, stand briefly and mix with the vegetables. Then he adds rice and the peas.
- Fry the fried rice for 5 minutes and season with soy sauce, rice vinegar, sambal and seasoned salt.
- Now serve the baked chicken with fried rice and chili sauce! Hhhhhmmm … 🙂
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