If you’re craving a meal that hits all the right notes—crispy, flavorful, saucy, and satisfying—look no further than this Crispy Saucy Chicken with Vegetable Fried Rice Recipe. It’s an irresistible combination of golden, crunchy chicken pieces drenched in a tangy, honey-soy glaze paired with vibrant vegetable fried rice that’s packed with color, texture, and a burst of fresh flavor. Perfect for busy weeknights or when you want to impress without stress, this dish brings a warm, comforting hug from the first bite to the last.
Ingredients You’ll Need
These ingredients are straightforward but totally key to achieving that perfect balance of crispiness, saucy goodness, and fresh veggies. Each one contributes its own magic to the taste, texture, and color of this dish—earning its spot as a kitchen essential.
- 1 1/2 pounds boneless skinless chicken breasts: Bite-sized pieces cook quickly and stay tender inside while crisping up beautifully.
- 1/2 cup cornstarch: This creates that unbeatable crunchy coating on the chicken.
- 2 large eggs (beaten): The perfect binder to help the cornstarch stick and form that crispy crust.
- 1/4 cup vegetable oil: For frying chicken until golden and luscious.
- 1/2 cup low-sodium soy sauce: Adds depth and umami to the sauce and fried rice.
- 1/3 cup honey: Sweetness that balances the tanginess and saltiness in the sauce.
- 1/4 cup rice vinegar: Brightens the sauce with a gentle tang.
- 2 cloves garlic (minced): Essential aromatic that adds warmth and flavor.
- 1 tablespoon fresh ginger (grated): Gives the sauce a subtle zing and freshness.
- 2 teaspoons sesame oil: Adds a toasted, nutty aroma in both sauce and fried rice.
- 1 tablespoon cornstarch mixed with 2 tablespoons water: This slurry thickens the sauce into a glossy coating.
- 2 tablespoons sesame seeds: A crunchy, slightly nutty garnish that also looks gorgeous.
- 3 green onions (sliced): For brightness and a fresh oniony crispness.
- 3 cups cooked jasmine rice (cooled): Day-old rice works best to keep your fried rice fluffy and separate.
- 2 tablespoons vegetable oil: For sautéing the veggies and scrambling the eggs in the fried rice.
- 1 small onion (diced): Sweetness and texture in the fried rice.
- 1 cup carrots (diced): Adds sweetness and a pop of orange color.
- 1 cup frozen peas: Sweet and tender bursts of green for freshness and visual appeal.
- 2 eggs (lightly beaten): Scrambled into the fried rice for richness and protein.
- 3 tablespoons soy sauce: Seasoning that ties the fried rice flavors together.
- 1 teaspoon sesame oil: Enhances the fried rice with that signature flavor note.
- 1/4 teaspoon black pepper: Just a hint of warmth and spice to round things out.
How to Make Crispy Saucy Chicken with Vegetable Fried Rice Recipe
Step 1: Prepare and Fry the Chicken
Start by patting your chicken pieces dry, which is essential for that crisp coating. Toss them in cornstarch until each piece is well coated, then dip these into beaten eggs. Heat vegetable oil in a large skillet or wok over medium-high heat—this oil needs to be hot enough to create that golden crunch but not so hot that it burns. Fry the chicken in batches, giving them 5 to 6 minutes to develop a beautiful golden crust. Be patient and avoid overcrowding the pan so every bite crisps up perfectly. Once cooked, remove the chicken and set it aside while you move to the sauce.
Step 2: Make the Sauce
In a saucepan, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Bring this vibrant mixture to a simmer, filling your kitchen with a fragrant, irresistible aroma. Slowly add the cornstarch slurry, stirring constantly until the sauce thickens and becomes glossy—this will cling beautifully to your crispy chicken.
Step 3: Coat the Chicken with Sauce
Toss the fried chicken pieces in the thickened sauce, ensuring every single morsel is luxuriously coated. This is where the “saucy” part shines—sticky, sweet, tangy, and packed with flavor, it transforms simple fried chicken into a mouthwatering sensation.
Step 4: Prepare the Vegetable Fried Rice
Warm up vegetable oil in a large skillet or wok over medium heat. Add diced onion and carrots, sautéing them for 3 to 4 minutes until softened but still vibrant. Stir in the peas and cooled jasmine rice, allowing the rice grains to loosen and heat evenly. Push this mixture to one side of the pan, pour the lightly beaten eggs on the other side, and scramble until fully cooked. Finally, stir everything together and season with soy sauce, sesame oil, and black pepper. This fried rice delivers a perfect balance of textures and savory flavor, making it an ideal partner to your crispy saucy chicken.
Step 5: Plate and Garnish
Serve your Crispy Saucy Chicken generously over the vegetable fried rice. Sprinkle sesame seeds and sliced green onions on top to add that final touch of crunch and fresh flavor that really makes this dish pop.
How to Serve Crispy Saucy Chicken with Vegetable Fried Rice Recipe
Garnishes
Adding a sprinkle of toasted sesame seeds and freshly sliced green onions not only makes the presentation stunning but also adds bursts of nutty crunch and mild onion flavor. For a little heat, consider adding a drizzle of sriracha or a few red pepper flakes right on top.
Side Dishes
While this dish stands beautifully on its own, serving it with a simple side of steamed bok choy or a crisp Asian cucumber salad can complement the rich, saucy chicken and the hearty fried rice perfectly. Light and refreshing sides balance out the flavors and keep your meal satisfying without feeling heavy.
Creative Ways to Present
For a fun twist, serve the chicken and fried rice in individual lettuce cups for a handheld delight or pack it into bento boxes for an impressive lunch. You can also sprinkle chopped fresh cilantro or a squeeze of lime for an added zest. These little presentation ideas elevate the meal from everyday dinner to something special.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken and vegetable fried rice in airtight containers and refrigerate. They’ll stay fresh and delicious for up to 3 days, making for an easy next-day meal that tastes just as good.
Freezing
This Crispy Saucy Chicken with Vegetable Fried Rice Recipe freezes well. Keep the chicken and rice separate if possible in freezer-safe containers to maintain texture. Frozen portions can last up to 2 months, perfect for busy days when you want homemade comfort without the work.
Reheating
To reheat, warm the chicken in a skillet over medium-low heat to preserve its crispiness while warming through the sauce. Reheat the fried rice in a pan or microwave, stirring occasionally to heat evenly. If the sauce thickens after refrigerating, add a splash of water or broth when reheating to loosen it back up.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and can add a richer flavor to your Crispy Saucy Chicken with Vegetable Fried Rice Recipe. Just adjust the cooking time slightly to ensure they are cooked through and crispy.
What can I substitute for rice vinegar?
If you don’t have rice vinegar, you can use apple cider vinegar or white wine vinegar in a pinch. Just reduce the amount slightly to avoid overpowering the dish with acidity.
Can this recipe be made gluten-free?
Yes! Simply swap out the soy sauce for a gluten-free tamari or coconut aminos, and make sure your cornstarch and oils are gluten-free certified. This way, the Crispy Saucy Chicken with Vegetable Fried Rice Recipe remains just as delicious and safe for gluten-sensitive eaters.
Is leftover rice really better for fried rice?
Definitely. Leftover or day-old rice has had time to dry out a bit, which means the grains stay separate and don’t clump together when frying, giving your vegetable fried rice the ideal texture every time.
Can I add other vegetables to the fried rice?
Of course! Feel free to throw in bell peppers, bean sprouts, corn, or even chopped broccoli. The vegetables can be tailored to what you have on hand, keeping your Crispy Saucy Chicken with Vegetable Fried Rice Recipe versatile and fresh each time you make it.
Final Thoughts
This Crispy Saucy Chicken with Vegetable Fried Rice Recipe is one of those dishes you’ll come back to again and again. It’s comforting yet exciting, simple but full of bold, balanced flavors. Give it a try—you might just find your new favorite weeknight dinner that everyone at the table will love as much as you do.
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 delicious Asian-inspired main course featuring perfectly crispy chicken tossed in a sweet and tangy sauce served over flavorful vegetable fried rice. The dish combines tender chicken coated in cornstarch and eggs, pan-fried to a golden crisp, then coated in a sticky honey-soy glaze. Paired with vegetable fried rice made with carrots, peas, and scrambled eggs, it makes for an easy yet impressive weeknight dinner that’s both satisfying and wholesome.
Ingredients
Chicken & 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
- 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 with paper towels. Toss them in 1/2 cup cornstarch until evenly coated. Then dip each piece into the beaten eggs to create a light batter coating.
- Cook the Chicken: Heat 1/4 cup vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces in batches, cooking for 5 to 6 minutes each until golden brown and crispy on all sides. 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 soy sauce, 1/3 cup honey, 1/4 cup rice vinegar, minced garlic, grated ginger, and 2 teaspoons sesame oil. Bring the mixture to a gentle simmer over medium heat. Stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook for about 2 minutes until the sauce thickens to a glossy consistency.
- Toss Chicken in Sauce: Return the cooked chicken to the saucepan and toss well to coat all pieces evenly with the thickened sauce.
- Prepare Fried Rice Base: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium heat. Add diced onion and carrots, stirring occasionally, cooking for 3 to 4 minutes until vegetables soften.
- Add Peas and Rice: Stir in frozen peas and the cooled jasmine rice, mixing thoroughly. Push the rice mixture to one side of the skillet to make room for eggs.
- Cook Eggs: Pour the lightly beaten eggs into the cleared side of the pan and scramble them gently until fully cooked.
- Combine Rice and Season: Mix the scrambled eggs into the rice and vegetable mixture. Season with 3 tablespoons soy sauce, 1 teaspoon sesame oil, and 1/4 teaspoon black pepper. Stir well to combine.
- Serve: Plate a portion of the vegetable fried rice and top generously with the crispy saucy chicken. Garnish with sesame seeds and sliced green onions for a finishing touch.
Notes
- Leftover rice works best for fried rice since 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 swap the chicken for shrimp or tofu to create different variations of this dish.
