KFC-Style Chicken & Mushroom Rice

Place 500g of boneless, halved, and scored chicken thighs into a bowl.

Add salt, Chinese white rice wine, ground black pepper, light soy sauce, and oyster sauce to the chicken.

Thoroughly massage the marinade into the chicken and let it marinate for at least 20 minutes.

After marinating, take a piece of chicken and coat it completely with a thin layer of plain flour.

Heat a wok or frying pan over medium heat and add a good amount of cooking oil.

Once the oil is hot, place the chicken in the pan skin-side down and sear until golden brown.

Flip the chicken over and sear the other side until golden brown and cooked through. The total cooking time is about 6 minutes.

Once cooked, remove the chicken from the pan and set it aside. Do not discard the oil as it will be used for the gravy.

Place the flour-coated chicken in the air fryer basket, skin-side up.

Spray a little oil over the chicken.

Air fry the chicken at 180°C (356°F) for 15 minutes.

After 15 minutes, spray a little more oil on any white spots and increase the temperature to 200°C (392°F). Air fry for another 5 minutes to get a crispier, browner skin.

Using the same wok with the leftover chicken oil, add thinly sliced mushrooms and chopped garlic. Fry over medium heat until the mushrooms are soft.

Once soft, remove the mushrooms from the wok and set them aside.

In the same wok over low heat, add butter and let it melt. Then, add plain flour and stir until it fully incorporates with the butter, forming a roux.

Add chicken bouillon, ground black pepper, ground white pepper, coriander seed powder, garlic powder, and Italian herbs to the roux. Mix well.

Turn the heat up to medium-low and cook the roux, stirring constantly, until it reaches a deep golden brown color.

Pour in room temperature water and stir immediately and vigorously to combine with the roux, preventing any lumps from forming.

Add the sautéed mushrooms back into the gravy, mix well, and cook until it thickens to your desired consistency. Taste and add salt if needed.

Serve the dish by plating hot rice, adding the cooked chicken on the side, and generously pouring the mushroom gravy over everything.