Description

This Crispy Saucy Chicken with Vegetable Fried Rice is a delightful dish featuring golden, crispy chicken pieces coated in a sweet and tangy sauce, served alongside flavorful vegetable fried rice. Perfect for a quick and satisfying weeknight meal, it combines a crunchy texture with savory and slightly sweet flavors, making it a family favorite.

Ingredients

Scale

For the Crispy Chicken

2 boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup cornstarch
2 eggs, beaten
Salt and pepper to taste
1/4 cup vegetable oil (for frying)

For the Sauce

1/4 cup soy sauce
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar
1 tablespoon ketchup
1 teaspoon sesame oil
1 clove garlic, minced
1 teaspoon grated ginger

For the Vegetable Fried Rice

3 cups cooked rice (preferably day-old)
1 cup mixed vegetables (carrots, peas, corn)
2 green onions, chopped
2 tablespoons soy sauce (for fried rice)
1 tablespoon vegetable oil (for frying rice)
2 eggs, scrambled (optional)

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Instructions

Prepare the Chicken: Season the bite-sized chicken pieces with salt and pepper. Dip each piece first into the cornstarch, ensuring it is evenly coated, then dip into the beaten eggs to prepare for frying.
Fry the Chicken: Heat 1/4 cup vegetable oil in a skillet over medium-high heat. Fry the coated chicken pieces in batches until they are golden brown and crispy on all sides. Remove from the skillet and set aside on a plate lined with paper towels to drain excess oil.
Make the Sauce: In a small saucepan, combine soy sauce, honey (or brown sugar), rice vinegar, ketchup, sesame oil, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat and cook for 2 to 3 minutes until the sauce slightly thickens.
Coat the Chicken: Toss the fried, crispy chicken pieces into the warm sauce, ensuring each piece is evenly coated with the flavorful glaze. Set aside.
Cook Vegetables: Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Add the mixed vegetables and cook for 2 to 3 minutes until they are tender-crisp.
Add Rice: Add the cooked rice to the skillet with the vegetables. Stir-fry the mixture, breaking up any clumps, and cook until the rice is heated through. Stir in 2 tablespoons soy sauce for seasoning.
Scramble Eggs: Push the rice and vegetables to one side of the pan. Pour the beaten eggs into the cleared side and scramble them until just set. Mix the eggs into the rice and vegetable mixture thoroughly.
Finish and Serve: Stir in the chopped green onions into the fried rice. Serve the vegetable fried rice on plates with the crispy saucy chicken on top or on the side, garnishing with extra green onions if desired.

Notes

Using day-old rice is recommended for the best texture in fried rice as it prevents clumping.
You can substitute honey with brown sugar in the sauce based on preference.
Ensure not to overcrowd the skillet when frying chicken to maintain crispiness.
Adjust the amount of soy sauce in the rice to taste, especially if your soy sauce is very salty.
For gluten-free, use gluten-free soy sauce.