Savory Chicken Fried Rice from Leftover Sweet & Spicy Chicken
Transform Leftover Sweet & Spicy Chicken into Delicious Fried Rice: An Easy Recipe
Today’s recipe is ‘Savory Chicken Fried Rice’ made from leftover sweet and spicy chicken! If you have a bit of that delicious chicken left, don’t throw it away – transform it into a special lunch for the next day. This dish offers a flavor reminiscent of high-end Chinese BBQ fried rice with a delightful chewy texture. It’s a shame chicken sizes are getting smaller, making leftovers rare; the restaurant owner’s secret to such deliciousness when frying it themselves is intriguing! Perhaps it deserves a spot in the ‘Yeongdeok Special City with Clear Air’ category someday. The crisp onions, spicy Cheongyang peppers, and fragrant perilla leaves create a balanced flavor profile, while the technique of crisping the rice at the bottom of the pan adds incredible depth. This is an easy recipe that even beginner cooks can follow successfully, so let’s get started!
Main Ingredients
- 3 pieces of leftover sweet and spicy chicken (preferred parts like drumsticks)
- 1.5 bowls of warm cooked rice
- 1/2 onion
- 4 Cheongyang peppers (adjust to your spice preference)
- 5 perilla leaves
Cooking Instructions
Step 1
First, prepare 3 pieces of leftover sweet and spicy chicken. If you have meatier parts like drumsticks, they work wonderfully. (Chicken legs are often favored, so they sometimes remain.)
Step 2
Carefully debone the sweet and spicy chicken, separating the meat from the bones. Ensure the meat comes off cleanly.
Step 3
Using scissors, finely chop the deboned chicken into bite-sized pieces. Scrape up any remaining sauce from the chicken to add extra flavor to the fried rice.
Step 4
Finely mince the 1/2 onion. Deseed the 4 Cheongyang peppers and mince them finely. If you like it spicier, you can leave the seeds in or add more. Wash the 5 perilla leaves, roll them up, and thinly slice them into shreds.
Step 5
Heat 1 Tbsp of cooking oil in a pan over medium-low heat. Add the minced onion and sauté until translucent, allowing its sweetness to develop. This step is crucial for a rich fried rice flavor.
Step 6
Once the onions are translucent, add the prepared chopped chicken to the pan and stir-fry. Make sure to keep the chicken moving to prevent sticking.
Step 7
When the chicken is somewhat cooked, add 1 Tbsp of soy sauce and a pinch of black pepper. Stir-fry quickly to incorporate the seasoning. For best results, pour the soy sauce along the edge of the pan to prevent burning.
Step 8
Now, add the minced Cheongyang peppers and stir-fry to infuse a spicy aroma. You should start to smell the heat rising.
Step 9
The key to great fried rice! Add 1.5 bowls of warm cooked rice and stir-fry until all ingredients are well combined. Use a spatula to break up any clumps of rice.
Step 10
Spread the rice evenly across the bottom of the pan and let it cook undisturbed over medium heat for 1-2 minutes until lightly browned and crispy. This process adds a nutty flavor and pleasant texture to the rice. (Think of it like making a thin layer of crispy rice.)
Step 11
Stir the rice mixture again, then spread it out to crisp up once more. Repeat this ‘spread and crisp’ process about 3-4 times in total. This repetition significantly deepens the flavor of the fried rice. (Aim for about 10 minutes of total frying time.)
Step 12
Finally, the finishing touches. Stir the fried rice well, then sprinkle in 1 Tbsp of toasted sesame seeds for extra nuttiness. Transfer the finished fried rice to a serving plate. Generously top with the thinly sliced perilla leaves. The refreshing aroma of the perilla leaves cuts through any richness and enhances the overall flavor. Mix the perilla leaves with the rice as you eat for an even more delicious experience. Enjoy your meal!
