Description
A delicious and healthier take on classic fried chicken and greens fried rice, this recipe features crispy ‘no-fry’ fried chicken cooked using a pan-pressing technique to achieve a golden crust without deep frying, paired with a flavorful greens fried rice made with Chinese sausage, Asian greens, and eggs. It’s perfect for a satisfying meal that combines texture and fresh flavors with optional fresh cucumber, radish, and chili for extra brightness.
Ingredients
Scale
No-fry Fried Chicken
- 4 x skin-on boneless chicken thigh pieces
- Sea salt, to taste
- 1 tbsp vegetable oil
- Cucumber, sliced, to serve (optional)
- Radishes, sliced, to serve (optional)
- Red chili, sliced, 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 (scallion), finely sliced
- Freshly ground black pepper, to taste
Instructions
- Prepare the chicken: Pat the chicken pieces dry using paper towels and cut larger pieces in half with scissors. Season them generously with sea salt on all sides.
- Cook the chicken: Heat a heavy-based pan over high heat until hot. Add 1 tablespoon of vegetable oil, then place the chicken pieces skin side down in the pan. Cover with a sheet of baking paper and place another frying pan on top to press the chicken evenly. Cook for 6 minutes until a golden, crispy crust forms. Flip the chicken and cook for another 2 minutes until cooked through. Remove from heat and keep warm in the pan.
- Heat the wok: Heat a wok on high until smoking hot. Swirl in 1 tablespoon of vegetable oil.
- Cook aromatics and sausage: Add the chopped garlic, diced onion, and diced Chinese sausage to the wok. Stir-fry for about 2 minutes until the onion begins to brown and the ingredients are fragrant.
- Add greens: Add the sliced Asian green vegetables and baby spinach to the wok, cooking for another 2 minutes until the greens are slightly wilted but still vibrant.
- Cook the eggs: Push the stir-fry mixture to one side of the wok. Pour the remaining ½ tablespoon of oil into the empty side, then pour in the whisked eggs. Allow the eggs to set for 2-3 minutes, then break them up and mix through the vegetables and sausage.
- Add the rice and season: Add the cooked rice to the wok and drizzle the light soy sauce around the edge of the wok. Toss everything together until well combined and the rice is heated through with a slight char.
- Finish and serve: Remove from heat and toss the spring onion through the rice. Slice the cooked chicken and serve alongside the greens fried rice. Garnish with cucumber, radishes, sliced red chili, and a drizzle of chilli crisp oil if desired.
Notes
- *Chinese sausage (lap cheong) is available in the Asian section of some major supermarkets or from Asian grocery stores.
- Using two pans and baking paper to press the chicken helps achieve a crispy crust without deep frying.
- Ensure the wok is hot and smoking before adding ingredients to achieve the characteristic slight char in fried rice.
- For a spicier kick, add extra sliced red chili or more chilli crisp oil when serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Keywords: no-fry fried chicken, greens fried rice, Chinese sausage, lap cheong, healthy fried chicken, Asian greens, stir-fry rice
