Name: Easy Teriyaki Chicken with Wok Fried Rice
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Ingredients: 6 Chicken Leg Quarters; 4 tbsp Cornstarch; 4 tbsp Cold Water; 1 cup White Sugar; 1 cup Golden Brown Sugar; 1 cup Apple Cider Vinegar; 2 cup Soy Sauce; 6 clove Garlic; 1 tbsp Ground Ginger; Pepper; 1 tbsp Cayenne Pepper; Toasted Sesame Seeds; Green Onion; 2 cup Calrose (sticky) Rice; 2 cup Water; 3 tbsp Sesame or Vegetable Oil; 6 clove Garlic; 2 tbsp Ginger; 6 Carrots; 1 Onion; 1 stick Unsalted Butter; 4 floz Soy Sauce; 2 Eggs; 1/2 cup Frozen Peas; Salt & Pepper

Instructions

Start the Rice

Add rice and water to a rice cooker or stovetop pot. Cook unit the water has been absorbed and the rice is fluffy. Remove to a bowl or pan and refrigerate.

Cook the rice in boiling water, drain, spread out on an oven tray to cool down, then refrigerate. Cold rice makes the best fried rice. Using hot - or even room temperature rice - can release the gluten during the frying process making the rice mushy. I'll often make the rice earlier in the day, or even a day before, when I plan to make this dish.
Teriyaki Sauce

Preheat oven to 425°

Add cornstarch, water, sugars, soy sauce, ginger, vinegar, and garlic to a saucepot over medium heat. As the sugars begin to liquify, stir rapidly with a whisk to help dissolve the cornstarch. Let simmer, stirring regularly, until sauce begins to thicken. Stir in fresh cracked pepper to taste.

Divide half of the sauce into a separate bowl and reserve for serving.
Glaze and Bake the Chicken

Arrange chicken leg quarters on a greased, rimmed baking sheet. Sheet should be large enough so that the chicken does not overlap.

Brush sauce on both sides of the chicken and place in oven skin-side up.

Bake for 20 minutes. Remove, baste both sides with additional sauce, and flip leg quarters over. Return to oven skin-side down. Bake another 20 minutes.

Remove from oven, baste both sides of the chicken, and flip leg quarters over once more. Return to oven skin-side up and bake a final 20 minutes.

Grind all the ingredients for the spice paste.
Wok Fry the Rice

Heat oil in the wok. When oil begins to smoke, add onion, ginger, garlic, and carrots. Stir fry until the carrots begin to soften.

Add butter and rice. Stir with spatula to break-up any clumps and to mix with vegetables. Add soy sauce and mix so that the rice is evenly coated. Let the rice sit, undisturbed, for a few minutes at a time to toast the bottom. Stir and repeat.

Scrap the rice away from the center of the wok and add the eggs. Scramble slightly, then mix in with the rice until the egg is cooked.

Season with salt and pepper to taste.
Serve

Add fried rice to a plate or bowl and place chicken on top. Dress with extra sauce as desired. Garnish with toasted sesame seeds and chopped green onion.

Notes

1. Make it HOT! I like to add cayenne pepper to the Teriyaki Sauce to give it that sweet-hot kick.

2. Add some sweet - Easily turn this into a Pineapple Fried Rice by adding 1 cup of diced pineapple when adding the rice.

3. Storage - as with all fried rice, it keeps great for a day or two in the fridge then I find it gets a bit dry. Salvage it with a sprinkle of water then microwave it - makes it all steamy and moist again! Do the same if you freeze it.

Easy Teriyaki Chicken with Wok Fried Rice