BBQ Chicken with Tangy Fried Rice and Japanese Sauce (Print version)

Juicy Japanese BBQ chicken served over tangy fried rice with vegetables, egg, scallions, and a creamy Japanese-style sauce.

# Ingredients:

For the Japanese sauce

01 - 1/2 cup (120 g) mayonnaise
02 - 2 tablespoons ketchup
03 - 1 tablespoon rice vinegar
04 - 1 teaspoon sugar
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon garlic powder
07 - 1-2 tablespoons water, to thin

For the chicken

08 - 1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch pieces
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper
11 - 1 tablespoon neutral oil
12 - 1/3 cup (80 ml) Japanese BBQ sauce

For the tangy fried rice

13 - 3 cups (500 g) cold cooked rice
14 - 2 large eggs, beaten
15 - 1 tablespoon neutral oil, plus more if needed
16 - 1 medium carrot, finely diced
17 - 3/4 cup (100 g) frozen peas
18 - 3 green onions, sliced, white and green parts separated
19 - 2 cloves garlic, minced
20 - 2 tablespoons low-sodium soy sauce or tamari
21 - 1 tablespoon rice vinegar
22 - 1 tablespoon fresh lime juice
23 - 1 teaspoon toasted sesame oil
24 - 1 tablespoon toasted sesame seeds, for serving

# Instructions:

01 - Whisk mayonnaise, ketchup, rice vinegar, sugar, paprika, garlic powder, and 1 tablespoon water until smooth. Add more water if you want a thinner drizzle, then refrigerate while you cook.
02 - Season chicken with salt and pepper. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat and cook the chicken for 6-8 minutes, turning often, until browned and cooked through.
03 - Pour in the Japanese BBQ sauce and toss for 1-2 minutes until the chicken is shiny and sticky. Transfer the chicken to a plate.
04 - Add a small splash of oil to the pan if it looks dry. Pour in the beaten eggs and scramble just until softly set, then move them to the plate with the chicken.
05 - Add the carrot, peas, white parts of the green onions, and garlic. Cook for 2-3 minutes until the carrot softens slightly and the garlic is fragrant.
06 - Add the cold rice and break up any clumps. Stir-fry for 3-4 minutes, letting the rice sit against the hot pan in short bursts so some grains toast.
07 - Return the chicken and eggs to the pan. Add soy sauce, rice vinegar, lime juice, sesame oil, and green onion tops. Toss until hot, then serve with sesame seeds and the chilled Japanese sauce drizzled over the top.

# Good to know:

01 - Cold day-old rice gives the best fried rice texture.
02 - Cook chicken to 165°F for food safety.
03 - Add the creamy Japanese sauce after cooking, not in the hot pan.

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