Meet my healthy-ish ‘fried chicken’ or ‘no-fry’ fried chicken. It’s a cheat’s version of fried chicken that, when served with my vegetable-packed Greens Fried Rice, makes for an easy, balanced and delicious weeknight meal. Super crispy skin without deep-frying. Honestly, it’s such a tasty dinner without too much fuss.
WATCH THIS RECIPE
‘No-fry’ Fried Chicken & Greens Fried Rice
PREP TIME
15 minutes
COOK TIME
15 minutes
SERVES
4
Ingredients
4 x skin-on boneless chicken thigh pieces
sea salt
1 tbsp vegetable oil
cucumber, radishes, sliced red chilli, to serve (optional)
Marion’s Kitchen Chilli Crisp Oil, to serve (optional)
Greens Fried Rice:
1½ tbsp vegetable oil
4 garlic cloves, chopped
1 onion, diced
½ cup diced Chinese sausages (lap cheong)*
2 cups sliced Asian green vegetables e.g. bok choy, Chinese kale
1 cup baby spinach
2 eggs, lightly whisked
4 cups cooked rice
2 tbsp light soy sauce
1 spring onion (scallions), finely sliced
freshly ground black pepper
Steps
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For the ‘no-fry’ fried chicken, pat chicken pieces dry with paper towel. Use scissors to cut larger pieces in half. Season generously with salt. Heat a heavy-based pan (carbon steel is my weapon of choice) over high heat. When the pan is hot, add 1 tablespoon of the oil, then add the chicken pieces skin side down. Place a sheet of baking paper over the top. Then place another frying pan on top to evenly press down on the chicken. Cook for 6 minutes or until a golden, crispy crust forms. Then turn chicken over and cook for a further 2 minutes or until cooked through. Set aside off the heat but keeping warm in the pan while you cook your fried rice.
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Heat a wok over high heat until smoking. Swirl in 1 tablespoon of the oil. Add the garlic, onion and Chinese sausage. Cook for 2 minutes until the onion is starting to brown. Add the Asian vegetables and spinach and cook for a further 2 minutes.
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Move everything to one side of the wok. Pour the remaining ½ tablespoon of oil into the empty side. Pour in the egg and allow it to set for 2-3 minutes. Then break up the egg and toss it through the remainder of the stir-fry. Add the rice. Drizzle the soy sauce around the side of the wok (this helps with getting it charred and sizzling) and toss until well combined. Remove from heat and toss through the spring onion.
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Slice chicken and serve with rice. Add cucumber, radish, sliced red chilli and crispy chilli oil if you wish.
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Notes:
*Chinese sausage (lap cheong) is available in the Asian section of some major supermarkets or from an Asian grocer.
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