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
Scale
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.
