Crispy Chicken with Egg Fried Rice

Ingredients

• Chicken (Cut into strips; apply a basic marinade before battering. The source does not specify the marinade ingredients or quantity.)
• Cornstarch (Used in the crispy chicken batter and later in the sauce slurry; the source does not specify quantities.)
• All-purpose flour (Referred to as maida; used with cornstarch in the batter. Quantity not specified.)
• Baking powder (Used in the chicken batter.)
• Chilled water (Used to make the chicken batter.)
• Oil (For frying the chicken and cooking the fried rice and sauce; quantity not specified.)
• Spring onion whites (Used in the fried rice and crispy chicken sauce; quantity not specified.)
• Eggs (Beat before adding to the fried rice; quantity not specified.)
• Cooked, cooled rice (Use cooked rice that has been cooled before adding to the wok.)
• Salt (For seasoning the fried rice and sauce; quantity not specified.)
• White pepper powder (For seasoning the fried rice and sauce; quantity not specified.)
• Sugar (Added to the fried rice; quantity not specified.)
• Light soy sauce (Added to both the fried rice and crispy chicken sauce; quantity not specified.)
• Vinegar (Added to both the fried rice and crispy chicken sauce; quantity not specified.)
• Spring onion greens (Added to the fried rice, sauce, and as a final garnish; quantity not specified.)
• Ginger (For the crispy chicken sauce; quantity not specified.)
• Garlic (For the crispy chicken sauce; quantity not specified.)
• Chili (For the crispy chicken sauce; type and quantity not specified.)
• Capsicum (For the crispy chicken sauce; quantity not specified.)
• Cooked Kashmiri red chili paste (Added to the sauce for color and flavor; quantity not specified.)
• Tomato ketchup (For the crispy chicken sauce; quantity not specified.)
• Red chili sauce (For the crispy chicken sauce; quantity not specified.)
• Water (Used to make the cornstarch slurry and adjust the sauce consistency; quantity not specified.)

Steps

1. 1

   Cut the chicken into strips and apply the basic marinade mentioned in the source. The marinade ingredients and marinating time are not specified.

2. 2

   Make a batter by combining cornstarch, all-purpose flour, baking powder, and chilled water. Coat the marinated chicken lightly in the batter.

3. 3

   Heat oil for frying and fry the battered chicken once. Remove the chicken from the oil and let it rest.

4. 4

   While the chicken rests, heat a wok thoroughly for the fried rice. Add oil, then add the spring onion whites and sauté lightly.

5. 5

   Beat the eggs, add them to the wok, and stir while cooking until the eggs are cooked.

6. 6

   Add the cooked, cooled rice to the wok. Season with salt, white pepper powder, sugar, light soy sauce, and vinegar.

7. 7

   Add the spring onion greens and toss the fried rice thoroughly until evenly combined. Set the egg fried rice aside.

8. 8

   Heat a wok for the crispy chicken sauce and add oil. Sauté the ginger, garlic, and chili.

9. 9

   Add the capsicum and spring onion whites, then sauté lightly.

10. 10

    Add the cooked Kashmiri red chili paste, tomato ketchup, red chili sauce, light soy sauce, vinegar, salt, and white pepper. Sauté the mixture thoroughly.

11. 11

    Make a cornstarch slurry with cornstarch and water, then use it to adjust and thicken the sauce. The source does not specify the slurry proportions.

12. 12

    In a separate kadai or frying vessel, heat the oil again and fry the chicken a second time at a higher temperature as a quick flash fry, until it becomes super crispy.

13. 13

    Add the double-fried chicken to the thickened sauce. Add spring onion greens and toss quickly so the chicken does not become soggy.

14. 14

    Serve the egg fried rice in a bowl, top it with the crispy chicken, and finish with additional spring onion greens.

Notes

The transcript provides the ingredients by name and the method but does not provide quantities, marinade details, frying temperatures, or exact cooking times. The chicken should be tossed into the sauce immediately before serving to help preserve its crispness.

Nutrition per serving

• main
• Indo-Chinese
• crispy chicken
• egg fried rice
• double-fried
• stir-fried
• spicy
• sweet-and-tangy