Description
This Crispy Saucy Chicken with Vegetable Fried Rice recipe features crunchy, golden fried chicken strips coated in a flavorful, sticky soy-honey sauce, served atop vibrant and savory vegetable fried rice. Combining textures and bold Asian-inspired flavors, this dish is perfect for a satisfying homemade meal.
Ingredients
Scale
For the Crispy Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 large eggs
- 1/4 cup milk
- Vegetable oil for frying
For the Sauce:
- 1 cup soy sauce
- 1/2 cup honey
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For the Vegetable Fried Rice:
- 3 cups cooked jasmine rice, chilled
- 2 tablespoons vegetable oil
- 1 cup diced carrots
- 1 cup peas
- 1/2 cup chopped green onions
- 2 large eggs, beaten
- 2 tablespoons soy sauce
- Salt and pepper to taste
Instructions
- Prepare the Crispy Chicken: Slice the chicken breasts into thin strips to ensure quick and even cooking. Mix the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper in a shallow bowl. In a separate bowl, whisk together the eggs and milk. Place panko breadcrumbs in a third bowl. Dredge each chicken strip first in the flour mixture, then dip in the egg mixture, and finally coat thoroughly with panko breadcrumbs.
- Fry the Chicken: Heat vegetable oil in a deep pan over medium-high heat until hot. Fry the chicken strips in batches, cooking them until they turn golden brown and are cooked through, about 5 to 7 minutes per batch. Drain the cooked strips on paper towels to remove excess oil.
- Make the Sauce: In a saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring the mixture to a gentle simmer. Stir in the cornstarch slurry and cook while stirring until the sauce thickens to a glossy consistency. Remove from heat and set aside.
- Prepare the Vegetable Fried Rice: Heat vegetable oil in a large pan or wok over medium-high heat. Add diced carrots and peas, and cook until just tender. Add the chilled jasmine rice, breaking up any clumps with a spatula. Push the rice and vegetables to one side of the pan, pour the beaten eggs into the open space, and scramble until fully cooked. Mix the scrambled eggs through the rice and vegetables. Stir in soy sauce, chopped green onions, and season with salt and pepper. Toss everything together until well combined and heated through.
- Combine and Serve: Drizzle the prepared sauce over the crispy chicken strips and toss gently to coat them evenly with the sauce. Serve the saucy crispy chicken atop a bed of vegetable fried rice for a complete and delicious meal.
Notes
- For extra crispiness, double-dip the chicken strips in the egg and breadcrumb mixture.
- Use chilled rice to prevent the fried rice from becoming mushy.
- Adjust the amount of soy sauce in the sauce and fried rice according to taste and salt preference.
- Can substitute chicken breasts with thighs for juicier meat.
- Ensure oil temperature is stable to avoid greasy chicken.
