Egg-Fried Rice with Crispy Sweet-Chilli Chicken

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
  • salt
  • 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

Egg-fried Rice:

  • 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



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the sake to deglaze the pan and let it reduce.
  7. 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.
  8. 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.
  9. Coat the chicken in the sauce and serve on top of the rice and enjoy!



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