Everybody has craved a bowl of delicious rice with vegetables and egg sometimes, but if you add cripsy chicken in a spicy and sweet sauce to it nobody will be able to resist the smell coming from your stove. Watch out for hungry neighbours trying to get a piece through the window! =)
For 2 people
- 250gr chicken thighs
- 200gr corn flour
- 2 eggs
- 35ml milk
- 70gr flour
- 10ml sesame oil
- vegeatble oil
- 250ml chicken stock
- 50ml soy sauce
- 4 Tbsp Honey
- 1 garlic clove
- 1 small piece of ginger
- 1 Tbsp dried red Chilli flakes
- 2 tsp corn starch
- 150gr cold pre-cooked rice
- 1 red pepper
- 1 onion
- 1 carrot
- 1 knob of ginger
- 70gr broccoli heads
- 1 egg
- 4 Tbsp soy sauce
- 30ml Sake
- 2 Tbsp Mirin
- Vegetable oil
- Mix the corn flour with the flour, sesame oil, eggs and salt. Then add enough milk to achieve a thick coating consistency.
Put the mixture in the fridge and reserve until later.
- Cut the chicken in chunky pieces to and salt well.
Put enough vegetable oil into a pot so there are at least 5cm of oil. Heat the oil up to 160°C and test with a thermometer. Preheat the oven to 100°C.
- Dip the chicken into the batter and fry until crispy and golden in the oil.
Place the pieces on a plate covered with kitchen paper to soak up the excess grease and put into the oven to keep warm.
- For the sauce mix the stock, soy sauce, the honey, the grated garlic and ginger into a pan with the chilli flakes. Let it simmer and reduce.
- Cut up the vegetables for the rice, in pieces of a size you like. While doing that, heat up a pan dry until it starts to smoke. Add the vegetable oil and add the vegetables right afterwards, from now on you have to keep stirring to keep it ftom burning.
- Add the sake to deglaze the pan and let it reduce.
- Add the rice to the mixture and stir well while frying the rice.
Form a well in the middle of the rice and crack the egg in, stir into the mixture and let it cook through.
- Season the rice with the mirin and the soy sauce, turn the heat off and let it rest.
Mix 2 tsp of corn starch together with 2 tsp of water and add to the sauce to thicken.
- Coat the chicken in the sauce and serve on top of the rice and enjoy!