The Chicken:

½ cup flour

1 Tbs. garlic powder

2 tsp. salt

2 tsp. black pepper

1 tsp. allspice

3 ½ - 4 lbs. chicken thighs

3 Tbs. olive oil


The Glaze:

1 cup apricot preserves

2 Tbs. Lee Kum Kee Minced Ginger

1/3 cup Lee Kum Kee Hoisin Sauce

2 Tbs. fish sauce

5 large garlic cloves, chopped

½ cup orange juice

1 Tbs. Dijon mustard

¾ cup brown sugar, packed


The Fried Rice:

1 large onion, chopped

4 large garlic cloves, chopped

1, 5 oz. can sliced water chestnuts, rough chopped

4 large eggs

2 Tbs. Lee Kum Kee Minced Ginger

1, 8 oz. can pineapple chunks in juice

3 cups white rice, cooked

1 tsp. salt

1 tsp. black pepper

1 ½ cups frozen peas, thawed

1 Tbs. fish sauce

1 Tbs. Lee Kum Kee Premium Soy Sauce

½ cup scallions, chopped

½ cup cilantro leaves, chopped


The Sauce:

Lee Kum Kee Sriracha Mayo


Preheat oven to 350 degrees.


Combine flour, garlic powder, salt, pepper, and allspice in a large ziplock bag.  Add the chicken thighs, one at a time and shake to coat.  Heat olive oil in a large skillet over medium high heat.  Add the chicken thighs, skin side down, to the hot skillet.  Cook until the skin is crisp with a dark golden-brown color, about 5 minutes.  Flip and cook for 3-5 minutes on the other side to brown.  Place browned chicken, skin side up, in a 9” x 13” baking dish (reserve the cooking juices from the frying pan for rice).  Bake for 20 minutes in your preheated oven.  Remove chicken and increase oven temperature to 400 degrees.


While the chicken is baking, combine all of the glaze ingredients in a large sauce pan and bring to a boil, whisking frequently.  Reduce heat to medium low and let the glaze continue to lightly boil and reduce until you take the chicken out of the oven.  Pour the glaze all over the thighs and return to the 400 degree oven for an addition 10-15 minutes, or until the thighs are cooked through and juices run clear.


While glazed chicken finishes cooking, heat the skillet with the chicken drippings over medium heat and add the onions, garlic, and water chestnuts to the pan.  Cook until soft and fragrant.  Push the onion mixture to one side of the pan and crack the 4 eggs into the pan and scramble.  When the eggs are fully cooked, mix in with the onions. 


Add the minced ginger and pineapple (including juice) to the pan.  Increase the heat to medium high and cook for another 3-5 minutes until the moisture is absorbed and the pineapple and other veggies begin to lightly brown.


Add the rice, salt, and black pepper to the pan and cook for 2 minutes, stirring frequently to incorporate all of the ingredients and let the rice lightly toast.  Add the peas, soy sauce, and fish sauce to the pan and mix well, cooking for another minute.  Stir in the scallions and cilantro just before serving (Reserve 2 Tbs. each for garnish).


Serve one glazed thigh over the fried rice.  Drizzle with the extra sauce in the baking dish.  Finish with stripes of the sriracha mayo and garnish with extra scallions and cilantro.  DEVOUR!!!



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