All You Need To Know About KFC Chicken With Rice KFC rice is a popular KFC item found in KFC’s Asian market. I think this one is my favorite. If you’ve ever been to an authentic Japanese restaurant, then you’ll know how similar it tastes to that famous Chicken Teriyaki. Also, I live in the USA and it’s not easy to get KFC or its food products here so for me its exotic in an exotic way…lol.
HOW TO MAKE RICE COOKER KFC FRIED CHICKEN RICE
Have you ordered a bucket of fried chicken, ate a bunch for a meal, and still have plenty leftover, but you do not want to have it for dinner again?
So you make easy peasy, foolproof chicken rice with it!
I stumbled upon this Japanese hack recipe and had to try it. The brilliant hack recipe has just four ingredients: fried chicken, rice, chicken stock and light soy sauce. I added a bit more to mine for just a tad more flavour.
For more flavour, I added sesame oil, black pepper and minced garlic and ginger. The resulting flavour tasted close to Hainanese Chicken Rice, which is a favourite in my books.
I used stock from a chicken bouillon cube, which has salt in it. Therefore I was a lot stingy with my light soy sauce. If using unsalted chicken stock, add more light soy sauce to season.
WHAT TYPE AND PART OF FRIED CHICKEN TO USE?
The original recipe uses fried chicken from KFC, but any fried chicken will do. I’ve made variations of this with Popeye’s fried chicken. The idea is to have the fried chicken flavour the rice. The Japanese recipe uses the ‘original’ flavour, but I used the ‘hot and crispy’ flavour, because that’s my preferred one.
I’ve attempted this recipe three times, with different parts of the chicken. I’m happy to report this worked great with thigh and breast portion. I expected the breast portion to dry out, but in fact the chicken stock hydrated it slightly even. Thighs are tastier, but that might just be my personal preference.
Unlike the hack recipe, I removed the skin off my chicken pieces… because I want that crispy skin all to myself! I wasn’t sure why no recipes removed the crispy skin first, but I’m guessing it’s because the skin holds most of the flavours and spices. I removed the skin off my chicken, and in fact enjoyed it a lot more – my overall rice was much less salty. Plus I have the bonus of crispy chicken skin. I went the extra trouble – which is not too much anyway – of crisping the chicken skin in the oven at 200 deg C for 10 minutes.
WHAT RICE COOKER TO USE?
I used a Japanese rice cooker, but any rice cooker will do. There is no difference in rice to water ratio if you were to make it without the chicken.
My rice cooker came with a steaming vent, so I was able to also cook vegetables along with the rice. Having some steamed vegetables makes this meal a tiny bit less guilty :p.
WHAT TYPE OF RICE TO USE? HOW TO COOK JAPANESE RICE?
I used Japanese rice in all my attempts, but no reason why this would not work with any rice you have available at home. Take note of water ratios for different types of rice. Some rice cookers have indicator lines for the amount of water needed – you can simply follow this.
For Japanese rice, the ratio is 1:1.2. That is, 20% more water than rice. For my 1 rice cooker cup, which is 180ml, it should be given 200ml of water.
Regular white rice requires a 1:1 ratio, for comparison’s sake.
It’s better to soak the Japanese rice in water first for about 30 minutes before cooking. Wash the rice under running water until the water is not cloudy. Then drain the water as much as possible and add this to the rice cooker pot (I just wash and drain the rice in the same rice cooker pot for convenience). Add the chicken stock, swirl it into the rice, and pop this in the rice cooker. Simply let it stand for about 30 minutes, before hitting the ‘cook’ button. I find if I skip the soaking portion, then some of the rice pieces don’t cook through.
Fried Chicken Rice
Fried chicken rice
Yes, that is a piece of fried chicken drumstick in a pot of rice, and yes, I am about to tell you about the most flavorful rice experience you’ll ever have: fried chicken rice.
It’s as easy as 1-2-3. You save a piece of take-out fried chicken drumstick (we used BonChon) and cook it with rice in the rice cooker.
You put the fried chicken drumstick into the uncooked rice and water, add a little soy sauce, cook the rice as you normally would and the finished product is probably one of the best rice you will ever have.
The flavors of the fried chicken get infused in with the rice while it cooks and this is where using dark meat is best. The chicken doesn’t dry out. It falls off the bone and you chop it up and mix it in the with cooked rice.
Apparently it’s a really popular “recipe” in Korea right now. They call it KFC chicken but I’m calling it fried chicken rice because you can use whatever fried chicken. I would definitely use take-out fried chicken as opposed to fried chicken that you make at home. I think it’ll just be more flavorful because you know, deep-fried at take-out places has all that fatty, flavor goodness that we all crave, lol
If you can, and if you have a BonChon near you, the soy garlic flavor made our fried chicken rice SO FLAVORFUL.
It’s so hard to describe the exact flavor of fried chicken rice, but it’s kind of like a buttery, salty goodness.
I know I’m probably going to get a lot of questions so here are the top questions I think I’m going to get (and the answers):
What type of rice can I use?
You can use any kind of rice. I suggest a short grain white rice.
Can I make this on the stovetop?
To be real honest, I don’t know how to cook rice on the stovetop! I grew up cooking rice in a rice cooker and that’s how I always have cooked my rice.
But yes, I imagine this would work just the same on the stovetop, but I honestly think it’s better in a rice cooker.
What type of fried chicken can I use? Which cut do I save?
I would use take-out fried chicken. I feel it has more flavor. Popeyes, KFC, BonChon, Bojangles, etc.
Save the dark meat. Thigh or drumstick.
How long do I cook the rice for?
This depends which method you use to cook your rice. When I made this in the rice cooker, it took about 15 minutes, I think.
How much water do I use for the rice?
For me, when I cook rice in the rice cooker, I use a 1:1.5 cup ratio. 1 cup of rice to 1.5 cups of water.
What do you eat this fried chicken rice with?
We ate it plain and it was incredible, but we also had enough to eat with my pan-fried sesame garlic tofu recipe and it made the flavors even more pronounced!
Honestly, you can eat it with anything.
I ended up topping it with furikake seasoning because I felt that those flavors with the Asian chicken flavor would go perfectly together!