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
Scale
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.
