Chicken Tocino with Garlic Fried Rice and Fried Egg

Instructions

1. 1In a bowl, combine the about 680 g chicken thighs, 1/4 cup soy sauce, 1/4 cup brown sugar, 4 cloves garlic (crushed), 1/2 tsp ground black pepper, and 2 tbsp apple cider vinegar. Stir to coat the chicken evenly. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to overnight in the refrigerator.
2. 2Heat 2 tbsp cooking oil in a large 30.48 cm skillet over medium-high heat, about 190°C. Carefully add the marinated chicken thighs to the hot skillet. Cook for 6-8 minutes per side, until the chicken is browned and the internal temperature reaches 74°C.
3. 3Remove the cooked chicken from the skillet and place it on a plate, setting it aside. Pour off most of the excess liquid from the skillet, leaving about 1 tablespoon. Add the 4 cloves minced garlic to the skillet and sauté over medium heat, about 162.8°C (160°C), for 1-2 minutes until golden brown and fragrant, being careful not to burn it.
4. 4Add the 4 cups cooked rice (day-old) to the skillet with the garlic. Stir-fry the rice, breaking up any clumps, for 5-7 minutes until it is heated through and starting to become slightly crispy. Season the rice with 1/2 tsp salt.
5. 5While the rice is cooking, heat a separate non-stick skillet over medium heat, about 175°C. Crack the 4 large eggs into the skillet and fry them to your desired doneness, about 2-4 minutes.
6. 6Serve the chicken tocino alongside the garlic fried rice, topped with a fried egg.

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