Steps

1. Thinly slice half of the garlic (1 large clove) and mince the other half.
   🕒 00:49
2. Make one cut into the thicker parts of the chicken thighs (250-300g). This helps it cook more evenly and increases the surface area for crisping.
   🕒 01:26
3. Season the cut chicken thighs generously with salt (1/3 tsp) and coarse black pepper (to taste).
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4. Place the olive oil (1 tbsp) into a frying pan *before* turning on the heat. Arrange the chicken thighs skin-side down, stretching them out.
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5. Once the chicken is in the pan, turn the heat to medium. Cook without moving until the skin is golden brown and crispy. If splattering is a concern, slightly offset the lid. Covering it completely will steam the chicken and reduce crispiness.
   🕒 03:13
6. When the skin is nicely colored, flip the chicken. Lower the heat and add the thinly sliced garlic to the part of the pan with rendered chicken fat. Cook them together until golden.
   🕒 04:06
7. Remove the browned garlic slices to a paper towel. Continue cooking the chicken until it's also crispy.
   🕒 04:31
8. In the same pan, add the minced garlic. Cook, occasionally lifting the pan off the heat to prevent burning, until fragrant. If any bits are sticking to the pan, wipe it clean with a paper towel or remove the burnt bits.
   🕒 05:21
9. Once the minced garlic is fragrant, add the warm cooked rice (400g). Toss the rice to coat it with the flavorful oil from the chicken and garlic.
   🕒 05:50
10. Break up any clumps of rice by pressing down as you stir-fry, coating it with the aromatic ingredients.
    🕒 06:10
11. For the finishing touch, pour the soy sauce (1-1.5 tbsp) around the edge of the pan, add the butter (10g), and quickly stir until everything is well combined and glossy.
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12. Serve the garlic fried rice onto plates.
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13. Top with the crispy chicken. Generously garnish with minced shiso leaves (2-3 sheets worth) and scatter the fried garlic chips over the top.
    🕒 07:17