American Fried Rice
Ingredients: chicken drumsticks, fish sauce, soy sauce, white pepper, water · 30 min cook time · 785kcal · ₩13,160
Ingredients
4pc chicken drumsticks, 1Tbsp fish sauce, 2tsp soy sauce, 1dash white pepper, 3Tbsp water, 0.25cup cornstarch, 0.25cup all-purpose flour, 0.33cup carrots, 0.5pc small onion, 3cloves garlic, 3Tbsp corn kernels, 0.25cup peas, 2Tbsp raisins, 8pc mini hotdogs, 3Tbsp ketchup, 1Tbsp soy sauce, 1Tbsp Golden Mountain Sauce, 2cups cooked rice, 2pc eggs, 0.5pc cucumber, 0.5pc tomato, 0.5cup cooking oil
Instructions
1. Marinate chicken drumsticks with 1 Tbsp fish sauce, 2 tsp soy sauce, a dash of white pepper, and 3 Tbsp water in a plastic bag. Marinate for at least 30 minutes, flipping halfway through to ensure even coating. You can also marinate overnight.
2. Prepare the vegetables: dice 1/3 cup carrots, 1/2 small onion, and mince 3 cloves of garlic. For the peas, use 1/4 cup of sugar snap peas, making sure to remove the strings along the sides, then dice them. Measure out 3 Tbsp corn kernels and 2 Tbsp raisins. Prepare 8-10 mini hotdogs by cutting halfway up into four sections to create an 'octopus' shape when fried.
3. Prepare the sauce by mixing 3 Tbsp ketchup, 1 Tbsp soy sauce, 1 Tbsp Golden Mountain Sauce, and a dash of white pepper. If you want it spicy, substitute some ketchup with sriracha.
4. Add 1/4 cup cornstarch and 1/4 cup all-purpose flour to the marinated chicken drumsticks. Toss to coat evenly, creating a thin batter. Heat cooking oil in a pot to 350°F (175°C).
5. Carefully drop the chicken drumsticks into the hot oil. Maintain the oil temperature at 325°F (165°C) and fry for 8 minutes until golden brown and cooked through. While the chicken is frying, fry sunny-side-up eggs.
6. Remove the fried chicken and set aside. Turn off the heat for the oil. Use the residual heat to fry the mini hotdogs until they open up into 'octopus' shapes. They are already cooked, so they just need to heat through and open.
7. Heat a wok with a little cooking oil over medium heat. Add the diced carrots, onion, and minced garlic. Stir-fry until the onion is translucent and the carrots begin to soften.
8. Add the corn kernels, peas, and raisins to the wok. Stir-fry briefly. The raisins will soften and become plump.
9. Add the cooked, refrigerated rice to the wok. Stir-fry to combine with the vegetables. Add the prepared sauce and toss everything together until all the rice grains are coated. Press any rice lumps with the back of your spatula. Crank up the heat to dry out the rice a little.
10. To plate, pack the fried rice tightly into a small bowl and invert it onto a plate to create a dome shape. Arrange sliced tomatoes and cucumbers on the side. Place a fried chicken drumstick and the 'octopus' hotdogs on the plate. Top the rice with a sunny-side-up fried egg.
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