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
Scale
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
