For the Chicken Brine:
- 1/ 2 pound bone-in chicken thighs
- 1 tablespoon garlic, minced
- 1/ 2 teaspoon kosher salt
Place chicken in a large bowl and sprinkle with minced garlic and kosher salt. Cover chicken with cold water and let sit for 20 minutes while you prep the rest of your ingredients. Remove chicken from bowl, discard liquid, and cut chicken into bite-size pieces.
For the Soy-Chili Sauce
- 3 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 1 teaspoon chili oil
- 1/ 2 teaspoon sugar
- 1/ 4 teaspoon crushed red pepper
Whisk everything together in a small bowl until the sugar has dissolved, set aside.
For the Chicken Green Onion Fried Rice:
- 3 tablespoons vegetable oil, or coconut oil
- 1/ 2 medium yellow onion, thinly sliced
- 1 cup frozen peas, thawed
- 1/ 2 pound chicken thighs, cut into bite-sized pieces
- 2 eggs
- 4 cups US-grown long grain white rice, (preferably day-old)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon gochunjang
- 4 green onions, cut on a bias in 2" pieces
Turn on your stove vent fan/open a window. Heat an empty wok or large skillet over high heat, as soon as you see smoke, add the oil. Swirling the oil in the pan, once it begins to shimmer, add the onions and cook, stirring occasionally until softened and translucent. Add the peas and mix together. Add the chicken and cook until opaque.
Crack both eggs on top of the chicken mixture and mix together, it should begin to look like scrambled eggs. Add the rice, soy sauce, sesame oil, and gochunjang. Continue to stir until the rice develops a golden color and the moisture has dried up. You want to really move that rice around the pan, allowing it not to stick.
Remove from the heat, mix in the green onions and serve with the soy-chili sauce.