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Ingredients:
For the Fried Chicken:
- 4 chicken thighs, boneless and skinless
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- Salt and pepper to taste
- Vegetable oil, for frying
For the Fried Rice:
- 2 cups cooked rice, preferably day-old
- 2 tablespoons sesame oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed vegetables (carrots, peas, and corn)
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- Green onions, sliced, for garnish
- Sesame seeds, for garnish
Directions:
- Marinate the chicken thighs in buttermilk for at least an hour, preferably overnight.
- Mix flour, garlic powder, onion powder, paprika, salt, and pepper for the fried chicken coating.
- Heat vegetable oil to 350Β°F (175Β°C) and fry the chicken until golden brown, about 7-10 minutes. Drain on paper towels.
- For the rice, sautΓ© onion and garlic in sesame oil, add mixed vegetables, and then the eggs to scramble alongside.
- Stir in cooked rice, soy sauce, and oyster sauce, cooking until the rice is well mixed and heated through.
- Serve the chicken with fried rice, garnished with green onions and sesame seeds.
