Hayashi Rice with Fried Chicken
Ingredients (4 servings)
| Beef (sliced) |
250 g / 9.0 oz |
| Onion (sliced) |
300 g / 10 oz |
| Vegetable oil |
1 Tbsp |
| Water |
400 ml |
| S&B Tasty Hayashi Rice Sauce Mix 160 g |
1/2 pack |
|
【Fried Chicken】
Chicken thigh (cut into half) |
2 (500 g) |
|
【A】
Ginger (grated) |
1 Tbsp |
|
Garlic (grated) |
1 Tbsp |
|
Cooking sake |
1 Tbsp |
|
Salt |
1/2 tsp |
|
【B】
Flour |
30 g |
|
Corn starch |
20 g |
|
Baking soda |
3 g |
|
Allspice (powder) |
1 tsp |
|
Vegetable oil |
As needed (adequate amount for frying) |
| Corn starch |
2 Tbsp |
| Egg (beaten) |
1 |
| Rice (cooked) |
As needed |
Directions
- Heat the oil in a pan over medium heat and add the onion and beef. Cook until onion is brown, approx. 5 min.
- Add the water and bring to a boil. Reduce heat and cook, uncovered, until the ingredients are tender, approx. 20 min.
- Turn off the heat. Add the S&B Tasty Hayashi Rice Sauce Mix by breaking it into pieces, then stir until sauce mixes are completely melted.
Turn on the heat again and simmer for approx. 5 min.
【Fried Chicken】
- Cut the excess fat off from the chicken thighs and cut each chicken into half. Combine 【A】 in a bowl and marinate the chicken in the mixture for approx. 30 min.
- Drain the marinade from the chicken and dust the chicken with the corn starch.
- Combine 【B】 in a bowl.
- Dip the chicken in beaten egg and submerge in 【3】. Heat the oil to 180 ℃ (356℉) and fry the chicken until cooked through.
- Place the rice on a plate and pour the Hayashi sauce over. Top with the fried chicken and serve.
