Become a master of Asian cuisine in your own kitchen as we cook along with the incredibly knowledgeable and talented Chef Jet Tila.
If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.
Makes 4 servings
INGREDIENTS
For the Sauce:
- ½ cup oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp chili garlic sauce (Sriracha or Rooster Chili Garlic are both readily available)
- ½ cup sugar
- 6 tbsp white vinegar
- 2 tbsp soy sauce
- ½ tbsp ginger root, fresh, minced
- 2-3 cloves garlic (½ tbsp), chopped
- 1 Tbsp cornstarch mixed with 1 tbsp water
- 1 drop red food coloring, optional
For the Chicken:
- 2 lbs. chicken thighs, cut in to 2” dice
- 1 cup cold water
- 2 ½ cups tempura flour, 1 cup set aside for dredging
- ½ onion, large dice
- 10-12 whole dried Thai chilies
- 1 ½ cups broccoli florets, steamed in microwave (to steam place your broccoli florets in a bowl with 2 tbsp water, cover with plastic wrap, and microwave on high for two minutes)
- 3 scallions, sliced thin
- 1 ½ quarts vegetable oil
For the Bacon and Egg Fried Rice:
- 2 tbsp oil
- ¾ cup bacon, diced (substitute ham if you’d like)
- ¾ cup white onion, diced
- 2 cloves garlic, minced
- ¼ cup diced carrots
- ¼ cup snap peas, sliced (or other seasonal vegetables)
- 2 eggs scrambled, not cooked
- 4 cups cooked rice of your choice (white, brown, even cauliflower!)
- 1 ½ tbsp soy sauce
- ¼ cup oyster sauce
- 2 green onions, chopped
- White pepper (if you don’t have, black pepper works as well)
EQUIPMENT ESSENTIALS:
- 1 quart saucepan
- Whisk
- 4 quart Dutch oven or heavy bottomed pot
- Frying thermometer
- Three large bowls
- Plastic wrap
- Plate, lined with paper towels or wire rack
- Wok or large skillet
- Tongs
- Wooden spoon
- Spatula
- Serving bowls
INSTRUCTIONS
For the sauce:
Add all the sauce ingredients into a 1 quart saucepan, and bring the heat up to medium. Whisk gently as it comes to a simmer. Allow it to simmer and keep whisking it for about 5 minutes until the sauce thickens. Remove from the heat and reserve it.
For the Chicken:
- Heat the oil in a 4 quart Dutch oven to 165 degrees F using a frying thermometer.
- Rinse the chicken in cold water and pat dry.
- Mix the tempura batter and water into a thick batter. It should look like thick pancake batter.
- Dredge the chicken cubes in 1 cup of tempura flour and fry it in two batches until it’s golden brown and crispy, about 6-8 minutes.
- Drain it on paper towels or a rack.
- Heat a wok or large skillet to high and add 2 Tbsp (30 ml) of oil.
- When you see the first whisps of white smoke stir in the fried chicken, onions and broccoli and cook them for about 30 seconds.
- Stir in the sauce and allow it to coat and simmer.
- Cook it folding all the ingredients until they are well coated, about 2 minutes.
- Transfer to serving dish (since we will use the wok for the rice) and garnish with scallions.
For the Bacon and Egg Fried Rice:
- Heat skillet or wok over high heat, then add 2 tablespoons oil and bacon and onion.
- Render the bacon for about 2 minutes until crispy.
- Stir in garlic and vegetables and sauté for a minute or until vegetables start to soften.
- Add egg to the skillet and rice directly into the wet egg.
- Using the back of a spatula or spoon press the rice into the egg, fold and repeat until the rice is completely coated and heated through.
- Add soy sauce and oyster sauce and stir to coat rice.
- Cook, stirring, over high heat until rice is heated through, about 2 to 4 minutes.
- Garnish with green onions and white pepper.
