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
Scale
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.
