Description
Crispy Saucy Chicken with Vegetable Fried Rice is a delicious fusion dish that combines crispy, tender chicken with a tangy and sweet sauce, served alongside flavorful vegetable fried rice. The crunchy chicken pairs perfectly with the savory, vibrant rice, making it a satisfying meal that’s perfect for a weeknight dinner.
Ingredients
Scale
For the Crispy Chicken:
- 2 boneless, skinless chicken breasts, cut into strips or bite-sized pieces
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper, to taste
- 1 egg, beaten
- 1 cup panko breadcrumbs (or regular breadcrumbs)
- 2 tablespoons vegetable oil (for frying)
For the Saucy Glaze:
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce (optional for extra depth of flavor)
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
For the Vegetable Fried Rice:
- 2 cups cooked and cooled rice (preferably day-old rice)
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 1 small carrot, peeled and diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 green onions, chopped (for garnish)
Instructions
-
- Prepare the Chicken:
- In a shallow bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
- Dip each chicken piece into the beaten egg, then dredge in the flour mixture, making sure it’s well coated.
- Coat each piece with panko breadcrumbs, pressing lightly to ensure they stick.
- Fry the Chicken:
- Heat vegetable oil in a large skillet over medium heat.
- Fry the chicken in batches for about 4-5 minutes per side, until golden brown and crispy. Transfer the fried chicken to a plate lined with paper towels to drain excess oil.
- Make the Saucy Glaze:
- In a small saucepan, combine the soy sauce, honey, rice vinegar, hoisin sauce, sesame oil, ginger, and garlic.
- Bring to a simmer over medium heat and cook for 2-3 minutes.
- In a small bowl, whisk together the cornstarch and water to create a slurry. Add the slurry to the sauce and stir well. Cook for another 1-2 minutes until the sauce thickens to a glaze-like 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 the diced onion and carrot, and cook for 3-4 minutes until softened.
- Add the garlic and cook for another 1-2 minutes until fragrant.
- Push the vegetables to one side of the pan and add the beaten eggs to the other side. Scramble the eggs until fully cooked.
- Add the cooked rice, peas, soy sauce, and sesame oil. Stir everything together and cook for an additional 2-3 minutes until heated through and well combined.
- Assemble the Dish:
- Drizzle the crispy chicken with the saucy glaze, tossing to coat each piece evenly.
- Serve the crispy chicken on top of or beside the vegetable fried rice.
- Garnish with chopped green onions.
- Serve:
- Serve immediately, with additional sauce on the side if desired. You can also garnish with sesame seeds or extra vegetables for added color and texture.
- Prepare the Chicken:
Notes
- Use day-old rice for fried rice; it works best as it’s drier and less sticky.
- For extra crispiness, you can double-dip the chicken pieces (egg, flour mixture, egg, then breadcrumbs) before frying.
- If you prefer a spicier sauce, add a pinch of red pepper flakes or a drizzle of sriracha to the glaze.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian, Fusion
Nutrition
- Serving Size: 1 serving (based on 4 servings)
- Calories: 500
- Sugar: 9g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 160mg