Left Over Fried Chicken Over Rice

A few nights ago, we went out for some delicious Korean fried chicken with a few friends in downtown Boston and had an amazing night! We were starving, so naturally our eyes were much bigger than our stomachs and we ended up ordering an abundance of appetizers, entrees and also 36 jumbo wings for just 5 people! Oops. We ordered a variety of flavors but the spicy chicken was a tad surprisingly spicy for the group so no one else was brave enough for it, except for me! That meant we were tasked with taking the spicy chicken leftovers and I was left with the homework to do something with it at home.

Korean Fried Chicken is great; deliciously crispy and crunchy fried. Inevitably the next day, it’s just not as good on it’s own. What makes it as good as yesterday? Fried chicken over rice. This is a super simple dish that brings the flavors of the fried chicken back out but doesn’t rely on the crispy texture for the deliciousness. And it lets you make a second (or third) meal out of chicken! My husband has now claimed that he will always be the one to grab leftover chicken!

(real time eating by husband)

Print Recipe

Left Over Fried Chicken Over Rice

Servings

1 serving

Ingredients

• 1 bowl of rice
• 2 eggs
• ½ onion sliced
• 3 Tbsp soy sauce
• 2 Tbsp cooking sake or mirin
• 1 Tbsp sweetener (rice syrup honey, sugar)
• 1 Tbsp minced garlic
• 3-4 pieces of left over chicken meat off the drumstick or wing bones
• 1-2 Tbsp mayonnaise I prefer Japanese mayo here

Servings 1 serving Ingredients 1 bowl of rice 2 eggs ½ onion sliced 3 Tbsp soy sauce 2 Tbsp cooking sake or mirin 1 Tbsp sweetener (rice syrup honey, sugar) 1 Tbsp minced garlic 3-4 pieces of left over chicken meat off the drumstick or wing bones 1-2 Tbsp mayonnaise I prefer Japanese mayo here

Instructions

1. Prepare a bowl of rice and set aside.
2. In a medium frying pan, add a oil and stirfry the onions until lightly browned. Add in the sauce ingredients into the frying pan: soy sauce, mirin, sweetener and minced garlic and continue to stir-fry until the soy sauce begins to reduce. Place the onion mix on the center of the rice.

   
3. Crack the eggs into a small bowl. Whisk together.
4. Heat a frying pan over medium high, add in 1 Tbsp oil and when the oil is heated, add the beaten eggs. Quickly swirl around the egg with chopsticks or fork (that won’t scratch the pan) to make scrambled eggs. When the eggs are set, remove the pan from the heat before the eggs become too dry. Place the eggs around the outer circle of the bowl.

   
5. Prep the chicken. Pull the chicken meat off of the bones. In a heated pan with no oil, lightly heat the chicken until the skin pieces become crispy and browned again. Set on top of the onion mixture.

   
6. Optional: Squirt on some of the mayonnaise on top for an extra creamy texture!