Get ready to dive into a bowl of pure comfort with this Ultimate Loaded Volcano Chicken Fried Rice. This isn’t your average fried rice; it’s a mountain of savory rice and crispy chicken, all generously drizzled with a trio of incredible sauces that create an explosion of flavor in every bite. It’s the perfect indulgent meal for a weekend treat or when you’re craving something truly satisfying.
Prep Time: 25 mins
Total Time: 45 mins
Servings: 2-3
Ingredients:
For the Crispy Chicken:
- 1 lb Boneless, Skinless Chicken Thighs, cut into 1-inch pieces
- 2 tbsp Soy Sauce
- 1 tsp Grated Fresh Ginger
- 1 Clove Garlic, minced
- 1/2 cup Potato Starch (or cornstarch)
- Vegetable Oil, for frying (about 1-2 inches in the pan)
For the Fried Rice:
- 3 cups Cooked and Chilled Jasmine Rice (preferably day-old)
- 1 tbsp Butter
- 1 tbsp Sesame Oil
- 1/2 Small Onion, finely chopped
- 2 Cloves Garlic, minced
- 2 Large Eggs, lightly beaten
- 1 cup Frozen Peas and Carrots Mix, thawed
- 2-3 tbsp Soy Sauce
For the Sauces:
- 1/2 cup Japanese Mayonnaise (like Kewpie)
- 1-2 tbsp Sriracha
- 2 tbsp Soy Sauce
- 2 tbsp Mirin
- 1 tbsp Sugar
- 1 Clove Garlic, grated or pressed
- 1 tsp Lemon Juice
Instructions:
- Prepare the Sauces: In three separate small bowls, create your sauces. Bowl 1 (Spicy Mayo): Whisk together 1/4 cup Japanese mayonnaise and the sriracha. Bowl 2 (Garlic Aioli): Whisk together the remaining 1/4 cup Japanese mayonnaise, the pressed garlic, and the lemon juice. Bowl 3 (Sweet Soy Glaze): In a small saucepan over medium-low heat, whisk together the 2 tbsp soy sauce, mirin, and sugar until the sugar is fully dissolved. Let it simmer gently for 2-3 minutes to thicken slightly, then remove from heat.
- Prepare the Chicken: In a medium bowl, toss the chicken pieces with 2 tbsp soy sauce, grated ginger, and 1 minced garlic clove. Let it marinate for at least 10 minutes. Place the potato starch in a shallow dish. Dredge each piece of chicken in the starch, ensuring it’s fully coated, and shake off any excess.
- Fry the Chicken: Heat about 1-2 inches of vegetable oil in a heavy-bottomed pot or skillet to 350°F (175°C). Carefully add the chicken pieces in a single layer, being sure not to overcrowd the pan (work in batches if necessary). Fry for 4-6 minutes, turning occasionally, until golden brown, crispy, and cooked through. Transfer the cooked chicken to a wire rack to drain.
- Start the Fried Rice: While the chicken is frying, melt the butter and sesame oil in a large skillet or wok over medium-high heat. Add the chopped onion and cook until softened, about 2-3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Cook the Fried Rice: Push the onions and garlic to one side of the skillet. Pour the beaten eggs onto the empty side and scramble until just cooked. Break up the egg into small pieces and mix it with the onions. Add the chilled rice, thawed peas, and carrots. Stir-fry, breaking up any clumps of rice with your spatula, for 3-5 minutes until everything is heated through.
- Finish the Rice: Drizzle the rice with soy sauce and stir to combine, ensuring every grain is lightly coated. Cook for another minute.
- Assemble and Serve: Divide the hot fried rice between two large bowls. Top each bowl generously with the crispy chicken. Drizzle the Sweet Soy Glaze, Spicy Mayo, and Garlic Aioli all over the top in a zigzag pattern. Serve immediately and enjoy the flavor explosion!
Recipe Notes:
- The Secret to Great Fried Rice: Using chilled, day-old rice is crucial. The grains are drier and separate more easily, preventing a mushy or clumpy result.
- Quick Shortcut: For an even faster meal, you can use pre-made crispy popcorn chicken or chicken karaage from the freezer aisle. Just cook according to package directions.
- Sauce Control: Feel free to adjust the sauces to your liking! Add more sriracha for extra heat or a little more sugar to the glaze for sweetness. The amounts are a great starting point for you to customize.
- Crispy Chicken Tip: The key to truly crispy chicken is to not overcrowd the pan. Frying in batches ensures the oil temperature stays high, giving you that perfect golden-brown crust.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, store the sauces separately and reheat the rice and chicken in a skillet or air fryer before drizzling with the sauces.
There you have it—a restaurant-worthy volcano bowl that’s bursting with flavor, texture, and pure satisfaction. This recipe brings the indulgent, fun experience of a specialty Japanese-style rice bowl right into your kitchen. We hope you love creating and devouring this incredible dish! Happy cooking!
Estimated Nutritional Information (per serving, based on 2 servings)
Calories: 980; Fat: 55g (Saturated Fat: 10g); Carbohydrates: 85g; Sugar: 15g; Sodium: 1800mg; Protein: 38g;
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
