If you have a craving for a satisfying meal that perfectly balances crunchy textures and vibrant flavors, this Crispy Saucy Chicken with Vegetable Fried Rice Recipe is your new go-to. Each bite features crispy, golden chicken pieces coated in a luscious, tangy glaze, paired with fragrant and colorful vegetable fried rice that brings warmth and comfort to your plate. Whether it’s a weeknight dinner or a special occasion, this dish delivers easy-to-make goodness that feels like a thoughtful treat every time.
Ingredients You’ll Need
The magic of this Crispy Saucy Chicken with Vegetable Fried Rice Recipe lies in its simple yet essential ingredients. Every item serves a special purpose, from the crunchy panko breadcrumbs ensuring perfect crispiness to the vibrant veggies that add color, sweetness, and wholesome texture.
- Boneless, skinless chicken breasts: The perfect protein base that crisps up beautifully when fried.
- All-purpose flour and cornstarch: A combination that creates a light, crispy coating for the chicken.
- Garlic powder, onion powder, paprika, salt, and pepper: Essential spices to season and flavor the coating.
- Egg: Helps the flour mixture and breadcrumbs stick to the chicken for that irresistible crunchy finish.
- Panko breadcrumbs: These add an extra crunch that’s hard to beat.
- Vegetable oil: Used for frying to get the chicken golden and crispy.
- Soy sauce, honey, rice vinegar, hoisin sauce, sesame oil: Combined to craft a glossy, tangy-sweet sauce that coats the chicken perfectly.
- Fresh ginger and minced garlic: Add aromatic depth and a bit of zing to the sauce.
- Cornstarch slurry: Thickens the sauce into that perfect consistency without heaviness.
- Day-old cooked rice: The base for the vegetable fried rice, ensuring the grains stay fluffy and separate.
- Diced onion and carrot, frozen peas: Classic vegetables that bring flavor, texture, and bursts of color.
- Eggs for the fried rice: Scrambled in for protein and richness.
- Green onions: Bright, fresh garnish that finishes the dish beautifully.
How to Make Crispy Saucy Chicken with Vegetable Fried Rice Recipe
Step 1: Prepare the Chicken Coating
Mix the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper in a shallow bowl. This mixture creates a flavorful base for your chicken’s crisp coating.
Step 2: Coat the Chicken
Dip each chicken piece into the beaten egg, then dredge it through your seasoned flour mixture, ensuring every piece is fully coated. Next, press the pieces lightly into the panko breadcrumbs to guarantee that signature crunch.
Step 3: Fry the Chicken
Heat vegetable oil in a large skillet over medium heat. Fry the chicken in batches for about 4-5 minutes on each side until a perfect golden brown forms. Transfer to paper towels to drain any excess oil. This step is where your chicken truly becomes crispy and irresistible.
Step 4: Make the Saucy Glaze
In a small saucepan, combine soy sauce, honey, rice vinegar, hoisin sauce (if using), sesame oil, grated ginger, and minced garlic. Bring the mixture to a gentle simmer for 2-3 minutes to meld flavors. Then stir in the cornstarch slurry and cook for 1-2 minutes until the glaze thickens and becomes glossy.
Step 5: Prepare the Vegetable Fried Rice
Heat a tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add diced onion and carrot and cook until softened, about 3-4 minutes. Toss in garlic and cook until fragrant. Push the veggies to one side of the pan and scramble the beaten eggs on the other side. Once cooked, stir in the cooked rice, frozen peas, soy sauce, and sesame oil. Cook everything together for a few more minutes until everything is hot and well combined.
Step 6: Assemble the Dish
Drizzle the crispy chicken with the saucy glaze and toss gently to coat every piece. Serve the crispy chicken atop or beside the vegetable fried rice. Sprinkle chopped green onions for a fresh and vibrant finish.
How to Serve Crispy Saucy Chicken with Vegetable Fried Rice Recipe
Garnishes
Sprinkle toasted sesame seeds or extra chopped green onions on top of the dish for a pop of flavor and a lovely visual contrast. A few thin slices of red chili or bell pepper can also add excitement for those who like a little heat or extra crunch.
Side Dishes
This dish shines on its own but can be deliciously paired with simple steamed greens like bok choy or broccoli florets to add freshness and balance to your meal. Pickles or a light cucumber salad also work well to cut through the richness of the chicken.
Creative Ways to Present
For a fun twist, serve the chicken skewered and drizzled with sauce alongside individual bowls of fried rice. Or arrange the chicken pieces in a circular pattern on the plate with the rice in the center and garnish artistically with herbs and edible flowers for an eye-catching presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover crispy saucy chicken and vegetable fried rice in airtight containers in the refrigerator. The crispy texture is best enjoyed within 1-2 days before it starts to soften.
Freezing
While this recipe is best fresh, you can freeze the fried rice and chicken separately in freezer-safe containers for up to one month. The chicken may lose some crispiness upon reheating but will still be flavorful and enjoyable.
Reheating
Reheat fried rice in a skillet or microwave until steaming hot. To restore some crispiness to the chicken, warm it gently in an oven or toaster oven at 350°F (175°C) for 5-7 minutes instead of microwaving.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add extra juiciness and flavor. Just make sure to trim excess fat and cut into similar-sized pieces for even cooking.
Is panko breadcrumb necessary for crispiness?
Panko breadcrumbs are highly recommended because they create a lighter, crunchier coating compared to regular breadcrumbs. However, if you don’t have panko, regular breadcrumbs will still work, just expect a different texture.
Can I make this recipe gluten-free?
Yes! Substitute all-purpose flour and soy sauce with gluten-free alternatives like rice flour or cornstarch for the coating and tamari or coconut aminos for the sauce.
How do I keep the rice from clumping?
Using day-old cooled rice is key because fresh rice tends to be too soft and sticky. If you don’t have leftover rice, spread hot cooked rice on a baking sheet to cool and dry out slightly before stir-frying.
Can I add other vegetables to the fried rice?
Definitely! Feel free to throw in bell peppers, corn, mushrooms, or snap peas. This recipe is flexible and welcomes your favorite veggie combinations.
Final Thoughts
This Crispy Saucy Chicken with Vegetable Fried Rice Recipe is a delightful, comforting meal that comes together with ease yet looks and tastes like a special occasion. It’s a dish to savor, share, and make your own with small tweaks. I encourage you to give it a try and discover just how satisfying homemade crispy chicken and fried rice can be!
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Crispy Saucy Chicken with Vegetable Fried Rice Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian-American
Description
A delicious and crispy fried chicken dish coated with a flavorful sweet and tangy sauce, served alongside vibrant vegetable fried rice. This recipe combines crunchy breaded chicken with a savory-sweet glaze and a classic stir-fried rice packed with vegetables and scrambled eggs, perfect for a satisfying family meal.
Ingredients
Chicken and Coating
- 2 boneless, skinless chicken breasts, cut into strips or bite-sized pieces
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper, to taste
- 1 egg, beaten
- 1 cup panko breadcrumbs (or regular breadcrumbs)
- 2 tablespoons vegetable oil (for frying)
Saucy Glaze
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce (optional for extra depth of flavor)
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
Vegetable Fried Rice
- 2 cups cooked and cooled rice (preferably day-old rice)
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 1 small carrot, peeled and diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 green onions, chopped (for garnish)
Instructions
- Prepare the Chicken Coating: In a shallow bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Mix well to create the coating mixture.
- Coat the Chicken: Dip each chicken piece into the beaten egg, ensuring it is fully covered, then dredge it in the flour mixture until well coated. Next, press the chicken pieces into the panko breadcrumbs so they are evenly coated for that extra crispy texture.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium heat. Fry the chicken pieces in batches for about 4-5 minutes per side, or until they turn golden brown and crispy. Remove the chicken and place on a paper towel-lined plate to drain excess oil.
- Make the Saucy Glaze: In a small saucepan, combine soy sauce, honey, rice vinegar, hoisin sauce if using, sesame oil, grated ginger, and minced garlic. Bring the mixture to a gentle simmer over medium heat and cook for 2-3 minutes to blend flavors.
- Thicken the Sauce: Whisk together cornstarch and water to form a slurry, then stir it into the simmering sauce. Cook for an additional 1-2 minutes until the sauce thickens into a glossy glaze. Remove from heat and set aside.
- Prepare Vegetable Fried Rice: Heat vegetable oil in a large pan or wok over medium-high heat. Add diced onion and carrot, sauté for 3-4 minutes until softened. Add minced garlic and cook for 1-2 minutes until fragrant.
- Cook the Eggs: Push vegetables to one side of the pan, pour beaten eggs on the other side and scramble until fully cooked.
- Combine Rice and Seasonings: Add the cooked rice, frozen peas, soy sauce, and sesame oil to the pan. Stir thoroughly to combine all ingredients and cook for 2-3 minutes until heated through.
- Toss Chicken in Glaze: Drizzle the crispy chicken pieces with the prepared saucy glaze, tossing to ensure each piece is evenly coated with the flavorful sauce.
- Assemble and Garnish: Serve the crispy sauced chicken alongside or atop the vegetable fried rice. Garnish with chopped green onions for a fresh finish.
- Serve Immediately: Enjoy the dish hot, optionally garnished with sesame seeds or additional fresh vegetables for added texture and color. Serve extra sauce on the side if desired.
Notes
- Day-old rice works best for fried rice because it’s dryer, preventing clumps and sogginess.
- If you prefer a spicier kick, add a splash of chili sauce or red pepper flakes to the glaze.
- Panko breadcrumbs give extra crispiness, but regular breadcrumbs can be used as a substitute.
- To keep fried chicken warm and crispy, place it on a wire rack instead of directly on paper towels.
- Extra vegetables such as bell peppers or snap peas can be added to the fried rice for more color and nutrition.
