Crispy Garlic Chilli Chicken

Serves: 4-6
Prep Time: 15 minutes (plus marinating time)
Cook Time: 20-25 minutes

Ingredients

For the Chicken Marinade

• 2 lbs chicken drumsticks or boneless thighs cut into bite size

• 6 cloves garlic, minced

• 1 small onion, pureed

• 1½ tsp salt

• 1 tsp freshly cracked black pepper

• 3 tbsp soy sauce

• 1 tsp red chili flakes

• 2 tbsp cornstarch* (for air fryer or baked version)

For the Flash Fry Finish

• ½ medium onion, finely chopped

• 4 cloves garlic, finely chopped

• 2-3 Thai chilies, finely chopped

• 2 tbsp cornstarch

• Neutral oil for frying

*If using the flash-fry method, do not add the cornstarch to the initial marinade.

Method 1: Air Fryer (Recommended)

1. In a large bowl, combine the chicken, garlic, pureed onion, salt, black pepper, soy sauce, red chili flakes, and 2 tablespoons cornstarch.

2. Marinate for at least 30 minutes, or overnight for best flavor.

3. Preheat your air fryer to 375°F.

4. Arrange the chicken in a single layer and air fry for 12-15 minutes, shaking halfway through, until golden and cooked through.

5. Serve immediately with fried rice, salad, or your favorite sides.

Method 2: Baked Chicken

1. In a large bowl, combine the chicken, garlic, pureed onion, salt, black pepper, soy sauce, red chili flakes, and 2 tablespoons cornstarch.

2. Marinate for at least 30 minutes.

3. Preheat the oven to 375°F.

4. Spread the chicken onto a parchment-lined baking sheet.

5. Bake for 20-25 minutes, or until the chicken is fully cooked and lightly golden around the edges.

6. Serve hot.

Method 3: Crispy Flash-Fried Chicken

This method gives you the best of both worlds: juicy baked chicken with an ultra-crispy finish.

1. In a large bowl, combine the chicken, garlic, pureed onion, salt, black pepper, soy sauce, and red chili flakes.

2. Marinate for at least 30 minutes.

3. Bake at 375°F for about 20 minutes, or until the chicken is cooked through.

4. In a separate bowl, combine the chopped onion, garlic, Thai chilies, and 2 tablespoons cornstarch.

5. Toss the cooked chicken with the onion mixture until evenly coated.

6. Heat 1-2 inches of neutral oil in a pan over medium-high heat.

7. Flash fry the chicken for 1-2 minutes, just until the exterior becomes golden brown and crispy.

8. Transfer to a cooling rack and allow excess oil to drain.

9. Serve immediately.

Egg Yolk Fried Rice

Serves: 2-3

Ingredients

• 1 cup rice, parboiled

• 4 egg yolks

• 2 shallots, finely diced

• 4 cloves garlic, minced

• 1 carrot, diced

• ½ cup peas

• 1 tsp salt

• 1 tsp black pepper

• ½ tsp red pepper flakes

• 1 tbsp sesame oil

• ½ tsp MSG

• 1 tbsp oyster sauce

• 2 green onions, sliced

Method

1. Parboil the rice until just tender, then drain well.

2. Spread the rice onto a tray and allow it to cool completely.

3. Once cooled, add the egg yolks and gently mix until every grain is evenly coated.

4. Refrigerate the rice for at least 30 minutes, or overnight for the best texture.

5. Heat a wok or large skillet over high heat with a little oil.

6. Sauté the shallots, garlic, carrots, and peas until fragrant and lightly softened.

7. Add the chilled rice and stir-fry until the grains separate and become lightly toasted.

8. Season with salt, black pepper, red pepper flakes, sesame oil, MSG, and oyster sauce.

9. Toss until everything is evenly combined and heated through.

10. Finish with green onions and serve immediately.

Chef's Note: Coating cooled rice with egg yolks before chilling creates a richer flavor, a beautiful golden color, and helps each grain fry up separately instead of clumping together. This is one of the secrets behind great fried rice.