If you are craving a meal that perfectly balances crunch, bold flavors, and comforting rice, then this Crispy Saucy Chicken with Vegetable Fried Rice Recipe is about to become your new favorite. Imagine tender pieces of chicken with an irresistibly crispy coating, doused in a luscious, tangy-sweet sauce, paired with fluffy vegetable fried rice that is colorful and loaded with fresh veggies. It’s the ultimate weeknight dinner that feels special but comes together with ease. I promise, once you try this dish, it’ll be a go-to for dinner parties, family meals, and those moments when you want a hearty Asian-inspired feast without the fuss.
Ingredients You’ll Need
The magic of this Crispy Saucy Chicken with Vegetable Fried Rice Recipe lies in its simple yet thoughtfully chosen ingredients. Each component plays a vital role: the chicken stays juicy inside and crispy outside thanks to the cornstarch and egg bath, the sauce brings in a vibrant mix of sweet and tangy notes, and the vegetable fried rice adds that perfect balance of texture and freshness.
- 1 1/2 pounds boneless skinless chicken breasts: Cut into bite-sized pieces to ensure quick, even cooking and crispy edges.
- 1/2 cup cornstarch: The secret to that irresistible crispy coating on the chicken that stays crunchy, even after saucing.
- 2 large eggs (beaten): Helps the cornstarch adhere and forms a light crust for frying.
- 1/4 cup vegetable oil: For frying the chicken to golden perfection without overpowering flavors.
- 1/2 cup low-sodium soy sauce: Balances saltiness with umami; low sodium keeps the dish healthful.
- 1/3 cup honey: Adds natural sweetness that beautifully contrasts the tangy vinegar and salty soy sauce.
- 1/4 cup rice vinegar: Brings a subtle acidity that brightens the sauce flavor profile.
- 2 cloves garlic (minced): Aromatic foundation boosting overall savory depth.
- 1 tablespoon fresh ginger (grated): Adds a slight zing and freshness essential in Asian cuisine.
- 2 teaspoons sesame oil: Infuses the dish with that unmistakable nutty fragrance.
- 1 tablespoon cornstarch mixed with 2 tablespoons water: A slurry to thicken the sauce to just the right consistency.
- 2 tablespoons sesame seeds: For garnish and an extra toasty crunch.
- 3 green onions (sliced): Provide a fresh, crisp finish with a mild onion flavor.
- 3 cups cooked jasmine rice (cooled): Perfect base for vegetable fried rice, ideally day-old for best texture.
- 2 tablespoons vegetable oil: Used again to sauté the vegetables and rice evenly.
- 1 small onion (diced): Adds sweetness and texture to vegetable fried rice.
- 1 cup carrots (diced): Brings bright color and natural sweetness.
- 1 cup frozen peas: Easy add-in for a pop of green and subtle sweetness.
- 2 eggs (lightly beaten): Incorporated into the fried rice to give it that classic, rich silkiness.
- 3 tablespoons soy sauce: Seasoning for the fried rice to add savory depth.
- 1 teaspoon sesame oil: For finishing the rice with a fragrant, toasted flavor.
- 1/4 teaspoon black pepper: Adds a touch of heat to balance the soy and sweetness.
How to Make Crispy Saucy Chicken with Vegetable Fried Rice Recipe
Step 1: Prepare and Fry the Chicken
Start by patting the chicken pieces dry; this is key because dry chicken means the cornstarch sticks better, which leads to ultimate crispiness. Toss the chicken in cornstarch until fully coated, then dip each piece into the beaten eggs to create that perfect crispy crust after frying. Heat the vegetable oil in a large skillet or wok over medium-high heat and cook the chicken in batches to avoid overcrowding. Each piece should sizzle and turn golden brown in about 5 to 6 minutes. Remove them onto a paper towel-lined plate to drain, setting aside for saucing later.
Step 2: Make the Sauce
While the chicken is resting, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil in a small saucepan. Bring the mixture to a gentle simmer over medium heat, then add the cornstarch slurry to thicken the sauce. Stir constantly for about 2 minutes until you achieve a glossy, luscious thickness. This sauce is where all the flavors meld into a sweet-tangy glaze that clings beautifully to every crispy chicken piece.
Step 3: Toss the Chicken in the Sauce
Place all the crispy chicken back in the skillet or a large bowl and pour the warm sauce over them. Toss everything until each bite-sized piece is evenly coated in the flavorful sauce, creating that mouthwatering shine and sticky, saucy texture that will keep you coming back for more.
Step 4: Prepare the Vegetable Fried Rice
To build your vegetable fried rice, heat the vegetable oil in a clean skillet or wok over medium heat. Cook the diced onion and carrots for about 3 to 4 minutes until they soften, releasing their sweetness. Stir in the frozen peas and jasmine rice, then push the rice mixture to the side of the pan. Pour the lightly beaten eggs into the cleared space and scramble them gently until fully cooked. Once done, mix everything together thoroughly. Finish by seasoning the fried rice with soy sauce, sesame oil, and black pepper for that irresistible balance of flavors.
Step 5: Plate and Garnish
Serve the sticky, crispy saucy chicken over a generous bed of warm, vibrant vegetable fried rice. Sprinkle with toasted sesame seeds and sliced green onions to add a fresh crunch and an eye-catching pop of color that will elevate this cozy meal to next-level deliciousness.
How to Serve Crispy Saucy Chicken with Vegetable Fried Rice Recipe
Garnishes
Sprinkling the top of this dish with toasted sesame seeds and chopped green onions not only adds a burst of visual appeal but also layers in subtle texture and fresh, oniony notes that elevate every bite. You can also add a few red pepper flakes if you like a hint of heat or some finely sliced fresh chili for a colorful kick.
Side Dishes
This Crispy Saucy Chicken with Vegetable Fried Rice Recipe shines on its own, but pairing it with a crisp Asian-style cucumber salad or a side of steamed or stir-fried greens like bok choy or broccoli can add a refreshing contrast. A simple miso soup is another excellent accompaniment to round out the meal.
Creative Ways to Present
For a fun twist, serve the dish in individual mini skillets or rice bowls to keep everything warm and charming. Garnish each bowl with extra fresh herbs like cilantro or Thai basil for added aroma. If you’re hosting a casual dinner, plate the chicken and rice family-style on a large platter for sharing – it invites everyone to dig in and enjoy together.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, store any leftovers in an airtight container in the fridge. This dish keeps well for up to 3 days and tastes great as a quick lunch or dinner. The key is to separate the chicken from the rice if you want to avoid sogginess, reheating them slightly apart before combining.
Freezing
You can freeze either the crispy saucy chicken or the vegetable fried rice individually. Place portions in freezer-safe containers or bags. The fried rice freezes surprisingly well and is perfect for batch cooking. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
For the best texture, reheat the chicken in a skillet over medium heat to revive crispiness before tossing in just a small amount of sauce if it has thickened too much. Microwave or stir-fry the vegetable fried rice until heated through, adding a splash of water or soy sauce if it’s dry. This ensures that every bite tastes fresh and satisfying.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs tend to be juicier and more flavorful, which makes them excellent for this recipe. Just be sure to cut them into even pieces and adjust cooking time slightly if needed to ensure they’re cooked through and crispy.
What’s the best type of rice to use for the fried rice?
Jasmine rice is ideal due to its fragrant aroma and fluffy texture. Using leftover, day-old rice that’s been chilled is perfect because it’s less sticky, making it easier to stir-fry and get that classic fried rice texture.
Can I make this recipe gluten-free?
Yes! Simply swap out regular soy sauce for a gluten-free tamari or coconut aminos, and double-check that your other ingredients like cornstarch and sesame oil are gluten-free certified. The dish will still have that amazing flavor and crispy texture.
How spicy is the sauce? Can I make it spicier?
The sauce in this recipe is sweet and tangy with no inherent spiciness. If you want a kick, adding a teaspoon of sriracha, chili garlic sauce, or red pepper flakes is a great way to customize the heat level to your preference without overpowering the other flavors.
Can I replace chicken with a vegetarian option?
Definitely! Firm tofu or even shrimp work wonderfully as substitutes. If using tofu, press it well to remove excess moisture, then follow the same cornstarch and egg (or egg substitute) coating and frying technique to achieve that satisfying crispiness.
Final Thoughts
This Crispy Saucy Chicken with Vegetable Fried Rice Recipe is the kind of dish that feels like a warm hug on a plate—crispy, saucy, colorful, and comforting all at once. It’s approachable enough for any night of the week but delicious and impressive enough to share with friends and family. Give it a try soon; your taste buds will thank you!
Print
Crispy Saucy Chicken with Vegetable Fried Rice Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Description
This Crispy Saucy Chicken with Vegetable Fried Rice is a flavorful Asian-inspired main course featuring tender, golden-fried chicken pieces coated in a tangy honey-soy glaze, served atop a vibrant vegetable fried rice. Perfect for an easy weeknight dinner, this dish combines crispy texture with a savory-sweet sauce and colorful vegetables for a satisfying meal.
Ingredients
Chicken and Sauce
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup vegetable oil
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 tablespoons sesame seeds
- 3 green onions, sliced
Vegetable Fried Rice
- 3 cups cooked jasmine rice, cooled
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
Instructions
- Prepare the chicken: Pat the chicken pieces dry and toss them in 1/2 cup cornstarch until evenly coated. Then dip each piece into the beaten eggs to create a light batter.
- Cook the chicken: Heat 1/4 cup vegetable oil in a large skillet or wok over medium-high heat. Cook the battered chicken in batches for 5 to 6 minutes each until golden brown and crispy. Remove the cooked chicken and set aside on paper towels to drain excess oil.
- Make the sauce: In a saucepan, whisk together 1/2 cup low-sodium soy sauce, 1/3 cup honey, 1/4 cup rice vinegar, minced garlic, grated fresh ginger, and 2 teaspoons sesame oil. Bring to a simmer over medium heat. Stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and continue cooking for about 2 minutes until the sauce thickens.
- Coat the chicken: Toss the crispy chicken pieces in the thickened sauce until well coated and heated through. Set aside.
- Prepare fried rice: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium heat. Add diced onion and carrots, cooking for 3 to 4 minutes until softened. Stir in the frozen peas and cooked jasmine rice.
- Cook the eggs: Push the rice mixture to one side of the skillet. Pour the lightly beaten eggs into the cleared side and scramble until fully cooked. Then mix the eggs into the rice and vegetables evenly.
- Season the fried rice: Add 3 tablespoons soy sauce, 1 teaspoon sesame oil, and 1/4 teaspoon black pepper to the rice mixture. Stir well to combine and heat through.
- Serve: Plate the vegetable fried rice and top with the saucy crispy chicken. Garnish with sesame seeds and sliced green onions for a fresh finish.
Notes
- Using leftover cooled rice works best for fried rice as it is less sticky and fries better.
- For a spicy kick, add a teaspoon of sriracha or red pepper flakes to the sauce.
- You can substitute the chicken with shrimp or tofu to create different variations of this dish.
