If you’re looking for a meal that satisfies both your love of crunch and your cravings for bold, saucy flavors, you have to try Crispy Saucy Chicken with Vegetable Fried Rice. Imagine juicy pieces of chicken, fried to golden perfection and tossed in a sticky, sweet, garlicky sauce, all served atop a colorful medley of fried rice packed with veggies. This dish is pure joy on a plate, turning any weeknight dinner into an exciting, restaurant-worthy experience right at home!
Ingredients You’ll Need
The magic of Crispy Saucy Chicken with Vegetable Fried Rice lies in its simple, sensible ingredients. Every component plays a vital role, from the tender chicken to the fragrant sauce and the vibrant veggies in the rice. Here’s what you’ll need and a few tips to get the best results:
- Chicken: Choose boneless, skinless thighs for extra juiciness, or breasts for a leaner bite; cut into equal pieces for even cooking.
- Cornstarch: This is the secret to an ultra-crispy coating that clings to the chicken even after tossing in sauce.
- All-purpose flour: Blended with cornstarch, it creates a light, crunchy crust.
- Salt & black pepper: Season the chicken well to build flavor from the very first step.
- Egg: Helps the flour and cornstarch mixture stick and gives the chicken a puffy texture when fried.
- Vegetable oil: Use a neutral oil with a high smoke point for frying the chicken and stir-frying the rice.
- Soy sauce: The backbone of the sauce and the rice, delivering savory depth and beautiful color.
- Honey: Adds a touch of sweetness to the sauce, balancing the saltiness and acidity.
- Rice vinegar: Brings brightness and helps cut through the richness of the sauce.
- Ketchup: Don’t skip it—it adds tang and a bit of body to the sauce.
- Sesame oil: A drizzle infuses nutty aroma into both the chicken sauce and fried rice.
- Garlic & ginger: Fresh is best for both; they add unmistakable punch and warmth.
- Cornstarch slurry: Thickens your sauce just enough to coat every piece of chicken.
- Cooked, chilled rice: Day-old rice is ideal for fried rice—it won’t turn mushy when stir-fried.
- Eggs (for rice): Scrambled into the rice for richness and classic fried rice texture.
- Carrots & peas: Brighten up the rice with color, sweetness, and a slight crunch.
- Green onions: Stirred in at the end for freshness and a pop of green.
How to Make Crispy Saucy Chicken with Vegetable Fried Rice
Step 1: Coat the Chicken
Start by tossing your chicken pieces with salt, pepper, cornstarch, flour, and a beaten egg. The goal is to make sure every piece is completely covered—the cornstarch and flour combo is what gives that signature crunch, and the egg helps everything stick together. This step sets the stage for the irresistible texture that makes Crispy Saucy Chicken with Vegetable Fried Rice so special.
Step 2: Fry Until Golden and Crispy
Heat a generous amount of vegetable oil in a deep skillet or wok over medium-high heat. Once the oil shimmers, fry the chicken in batches (don’t crowd the pan!) for about 3 to 4 minutes per batch. You’ll know they’re ready when the pieces turn a golden brown and float to the top. Drain them on paper towels to keep things light and crisp.
Step 3: Make the Sweet and Savory Sauce
While your chicken is resting, whisk together soy sauce, honey, rice vinegar, ketchup, sesame oil, minced garlic, and grated ginger in a small saucepan. Bring it to a gentle simmer—this is when the flavors really meld. Pour in your cornstarch slurry and cook for another minute or so, until the sauce thickens up to a glossy, clingy consistency.
Step 4: Toss the Chicken in the Sauce
Put the crispy chicken pieces into a large bowl, then pour the hot sauce over them. Gently toss until every piece is coated in that sticky, fragrant glaze. The contrast between the crispy coating and the saucy exterior is what makes this dish shine!
Step 5: Cook the Vegetable Fried Rice
In a separate skillet or wok, heat some more oil over medium-high heat and pour in the beaten eggs. Scramble them until they’re just set, then add diced carrots and peas, cooking for a few minutes until they’re tender and vibrant. Add your chilled rice, breaking up any clumps as you stir-fry. Finish with soy sauce, sesame oil, and finally the chopped green onions for a burst of flavor and color.
Step 6: Assemble and Serve
Spoon the hot, colorful vegetable fried rice onto plates or a large serving platter. Pile the crispy, saucy chicken right on top. The combination of flavors and textures is absolutely irresistible, and you’ll see why Crispy Saucy Chicken with Vegetable Fried Rice is destined to become a favorite in your home.
How to Serve Crispy Saucy Chicken with Vegetable Fried Rice
Garnishes
A little garnish goes a long way for both flavor and presentation. Sprinkle extra chopped green onions over the top for freshness and color. Toasted sesame seeds add a subtle crunch and a hint of nuttiness. If you like a little heat, a few thinly sliced red chilies or a drizzle of sriracha make a fantastic finishing touch.
Side Dishes
Crispy Saucy Chicken with Vegetable Fried Rice is a meal in itself, but if you want to round things out, try serving it alongside a crisp Asian cucumber salad or some steamed edamame. A bowl of simple miso soup or a quick stir-fried bok choy makes for an extra comforting and complete dinner.
Creative Ways to Present
For a fun twist, serve the chicken and rice in individual bowls or even in takeout-style boxes for a playful at-home “takeout night.” If you’re hosting guests, arrange the rice in a ring on a large platter and mound the chicken in the center for a dramatic, shareable presentation. However you serve it, the colors and aromas of Crispy Saucy Chicken with Vegetable Fried Rice always steal the show.
Make Ahead and Storage
Storing Leftovers
Leftovers of Crispy Saucy Chicken with Vegetable Fried Rice keep well in an airtight container in the refrigerator for up to 3 days. Store the chicken and rice separately if you want to maintain the crispiness of the chicken, but even mixed together, the flavors stay delicious.
Freezing
If you want to freeze this dish, let everything cool completely before packing into freezer-safe containers. The fried rice freezes beautifully for up to one month. The chicken can also be frozen, though it will lose a bit of its crunch once thawed and reheated. For best results, freeze the sauce and chicken separately, then combine after reheating.
Reheating
To reheat, warm the rice in a skillet over medium heat, adding a splash of water if needed to loosen it up. For the chicken, use an oven or air fryer at 350°F to help revive some crispiness before tossing again in sauce. The microwave works in a pinch but may make the chicken a bit softer.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast is a leaner choice and works just as well for Crispy Saucy Chicken with Vegetable Fried Rice. Just be careful not to overcook the pieces to keep them juicy.
What vegetables can I add to the fried rice?
Feel free to get creative! Besides carrots and peas, bell peppers, corn, broccoli, or even baby spinach are wonderful additions. Just chop everything into similar-sized pieces so they cook evenly.
Is it necessary to use day-old rice?
Day-old, chilled rice gives the best texture for fried rice because it’s drier and less likely to turn mushy. If you only have freshly cooked rice, spread it on a tray and chill it quickly in the freezer for about 20 minutes before using.
Can I make this dish gluten-free?
Yes! Substitute the soy sauce with a gluten-free version or tamari, and make sure your ketchup and other condiments are gluten-free. The rest of the ingredients are naturally gluten-free.
How do I make the sauce spicier?
For those who love heat, stir in a bit of sriracha, chili paste, or red pepper flakes to the sauce as it simmers. Start with a small amount and adjust to your preferred spice level.
Final Thoughts
There’s something magical about the mix of crispy, saucy chicken over fragrant, veggie-packed fried rice that makes Crispy Saucy Chicken with Vegetable Fried Rice a total crowd-pleaser. Whether you’re cooking for family, friends, or just treating yourself, this dish brings a little extra joy to the table. Give it a try—you might just find your new favorite weeknight dinner!
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Crispy Saucy Chicken with Vegetable Fried Rice Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Crispy Saucy Chicken paired with Vegetable Fried Rice is a delightful Asian-inspired main course that offers a perfect balance of crunchy chicken coated in a flavorful sticky sauce and a savory, vegetable-packed fried rice. Ideal for a satisfying weeknight dinner or when craving takeout at home.
Ingredients
For the chicken:
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup cornstarch
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg
- Vegetable oil for frying
For the sauce:
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)
For the vegetable fried rice:
- 2 cups cooked and chilled white rice
- 1 tablespoon vegetable oil
- 2 eggs, beaten
- ½ cup diced carrots
- ½ cup frozen peas
- ¼ cup chopped green onions
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
Instructions
- Coat the chicken: In a bowl, toss the chicken pieces with salt, pepper, cornstarch, all-purpose flour, and the beaten egg until each piece is well coated, ensuring a crispy texture when fried.
- Fry the chicken: Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry the chicken in batches to avoid overcrowding, cooking each batch for 3–4 minutes or until golden brown and crispy. Remove cooked chicken and drain on paper towels to remove excess oil.
- Prepare the sauce: In a small saucepan, combine soy sauce, honey, rice vinegar, ketchup, sesame oil, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and becomes glossy.
- Toss chicken in sauce: Add the crispy fried chicken pieces to the saucepan and toss well to coat each piece evenly in the sticky sauce. Set aside while preparing the fried rice.
- Cook the fried rice: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble gently until just cooked. Add diced carrots and frozen peas, cooking for 2–3 minutes until tender. Stir in the chilled cooked rice, breaking up any clumps, and cook until heated through.
- Season fried rice: Stir in soy sauce and sesame oil for flavor, then fold in chopped green onions to add freshness and aroma.
- Serve: Plate the hot vegetable fried rice and top with the saucy, crispy chicken. Serve immediately for the best taste and texture experience.
Notes
- Use day-old rice for the best texture in fried rice as it prevents clumping and sogginess.
- Add additional vegetables such as corn, bell peppers, or broccoli for more color and nutrition.
- For a spicier sauce, add a dash of sriracha sauce or chili flakes to the sauce while simmering.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying, Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 ½ cups chicken and rice
- Calories: 540
- Sugar: 10g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 140mg
