Prep:
- Marinate the chicken: Trim off excess fat from the chicken thighs and cut into bite-sized pieces. Add the chicken to a medium bowl, followed by the low sodium light soy sauce, ground white pepper, kosher salt and sesame oil. Mix well to coat, then set aside.
- Make the sauce: Whisk together the kosher salt, ground white pepper, ground black pepper, low sodium light soy sauce, sesame oil and chili oil (if using) in a small measuring glass or bowl until combined well.
- Prepare the fresh ingredients. Chop the spring onion (separate the white and light green parts from the dark green parts), yellow onion, garlic, fresh red chilies (if using) as indicated in the ‘Ingredients’ section. Crack the egg into a small bowl and beat lightly.
- Mix the rice with the mayonnaises: In a large bowl or dish, mix the cooked rice with Kewpie mayonnaise and spicy mustard mayonnaise (if using) until mixed through and the grains are evenly coated and separated.
For the Japanese Chicken Fried Rice:
- Cook the chicken: Heat 1 tablespoon canola oil in a large wok (or a large deep edged frying pan/skillet) over high heat. Add the marinated chicken and allow to sear for 30 seconds, then stir-fry for 1 minute until just cooked through. Transfer to a fine mesh strainer held above the wok, allowing any excess oil to drip back in. Place the strainer with the chicken over a clean bowl and set aside.
- Stir-fry the onion and aromatics: Add ½ tablespoon unsalted butter and ½ tablespoon canola oil to the wok and heat over medium-high heat. Once hot (the butter doesn’t have to be entirely melted), add the yellow onion and spring onion white and light green parts. Stir-fry for 30 seconds until translucent. Add the garlic and chilies and stir-fry for 30 seconds to combine until fragrant.
- Add the rice: Add the mayonnaise coated rice and stir-fry for 30 seconds to combine.
- Cook the egg: Push everything to the side of the wok and add 1 teaspoon of canola oil (if needed). Pour the beaten egg in and allow to set for 20-30 seconds, then scramble and break into pieces. Toss to combine with everything.
- Add the chicken and sauce: Add the chicken and the juices in the bowl and pour the sauce over everything. Stir-fry for 1 minute, until everything is coated well in the sauce. Taste and adjust salt and pepper if needed.
- Toss through the spring onion: Toss through the spring onion dark green parts (reserve 1 tablespoon for garnish). Switch off the heat.
- To Serve: Transfer to a serving plate or divide evenly into bowls. Sprinkle with the reserved spring onion dark green parts. Serve immediately, as a side with other Asian main dishes, or as a main with pickled red ginger.