If you are looking for a meal that hits every note—crispy, saucy, flavorful, and comforting—the Crispy Saucy Chicken with Vegetable Fried Rice Recipe is about to become your new go-to. This dish pairs perfectly crunchy chicken coated in a delectable glaze with vibrant vegetable fried rice, creating a harmony of textures and tastes that’s utterly irresistible. Whether you’re cooking for family, friends, or just treating yourself, this recipe delivers satisfying home-cooked goodness in every bite.

Crispy Saucy Chicken with Vegetable Fried Rice Recipe - Recipe Image

Ingredients You’ll Need

The magic of the Crispy Saucy Chicken with Vegetable Fried Rice Recipe lies in its straightforward ingredients, each chosen to bring out the best flavor and texture. From the crunchy coating on the chicken to the savory-sweet sauce and the colorful veggies in the fried rice, every item plays an essential role.

Boneless, skinless chicken breasts: Provides tender, juicy meat perfect for crisp frying.
All-purpose flour and cornstarch: Together, they create the perfect crispy coating for the chicken.
Garlic powder, onion powder, and paprika: These spices add depth to the chicken’s flavor.
Egg: Helps the coating adhere firmly to each piece of chicken.
Panko breadcrumbs: Create an extra-crispy texture that’s utterly delightful.
Vegetable oil: Essential for frying the chicken to golden perfection.
Soy sauce, honey, rice vinegar, hoisin sauce, sesame oil, ginger, and garlic: These form the luscious sauce that coats the chicken in a sticky, flavorful glaze.
Cornstarch slurry: Thickens the sauce to just the right consistency.
Cooked and cooled rice: Ideally day-old, to make the perfect base for vegetable fried rice.
Fresh vegetables (onion, carrot, peas): Bring vibrant color and a fresh bite to the fried rice.
Eggs: Scrambled into the rice for added protein and texture.
Green onions: A bright and fresh garnish to finish the dish beautifully.

How to Make Crispy Saucy Chicken with Vegetable Fried Rice Recipe

Step 1: Prepare the Chicken Coating

Start by combining the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper in a shallow bowl. This blend of dry ingredients seasons the chicken and forms the base of a crispy crust that will seal in all the juicy goodness.

Step 2: Coat the Chicken Pieces

Dip each chicken piece first into the beaten egg, ensuring it’s fully coated, then dredge in the flour mixture. After that, press the pieces firmly into the panko breadcrumbs so they develop that irresistible crunch when fried. This three-step coating process is what gives the chicken its unbeatable texture.

Step 3: Fry the Chicken

Heat vegetable oil over medium heat in a skillet and fry the chicken in batches. Cook each side for 4-5 minutes until golden brown and crisp. Once cooked, transfer the pieces to a paper towel-lined plate to drain excess oil, keeping your chicken delightfully crispy but not greasy.

Step 4: Make the Saucy Glaze

Combine soy sauce, honey, rice vinegar, hoisin sauce, sesame oil, grated ginger, and minced garlic in a saucepan. Bring to a simmer over medium heat, letting the flavors meld beautifully. Then whisk in a cornstarch-water slurry to thicken the sauce until it’s glossy and coats the back of a spoon perfectly.

Step 5: Prepare the Vegetable Fried Rice

Heat vegetable oil in a pan or wok over medium-high heat and gently soften diced onion and carrot. Add minced garlic for a fragrant lift, then push veggies aside and scramble the beaten eggs. Next, add cooled cooked rice, frozen peas, soy sauce, and sesame oil; stir and fry everything together briefly to blend all flavors and gently heat the rice through.

Step 6: Combine and Serve

Drizzle the crispy chicken with the luscious saucy glaze, tossing so each piece is evenly coated. Serve the chicken alongside or on top of the vegetable fried rice, garnishing with chopped green onions for a fresh finish. This final step brings everything together into a meal full of warmth, texture, and rich flavor.

How to Serve Crispy Saucy Chicken with Vegetable Fried Rice Recipe

Garnishes

Adding chopped green onions gives a pleasant snap and freshness that perfectly balances the richness of the glazed chicken. For a little extra flair, sprinkle toasted sesame seeds or finely sliced red chili for subtle heat and nutty crunch.

Side Dishes

This dish is wonderfully satisfying on its own, but if you want to round out the meal, a simple cucumber salad or steamed broccoli works beautifully. Both add crisp freshness and a light counterpoint to the hearty fried rice and chicken.

Creative Ways to Present

Try stacking the crispy chicken pieces atop a neat mound of vegetable fried rice for an elegant look. Alternatively, serve the chicken on skewers for a fun and shareable party platter. Drizzle additional sauce artistically around the plate to impress your guests visually while tantalizing their taste buds.

Make Ahead and Storage

Storing Leftovers

Allow the chicken and rice to cool completely, then store them separately in airtight containers. This prevents the chicken from losing its crispness as the sauce tends to make it soggy if mixed too early. Properly stored, leftovers will stay fresh in the fridge for up to 3 days.

Freezing

While the chicken’s crispiness is best fresh, you can freeze the cooked chicken without the sauce in a single layer on a baking sheet, then transfer to a freezer-safe container. The vegetable fried rice freezes well too. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat chicken in a hot oven or air fryer to help restore crispiness, adding the sauce afterward. Warm the fried rice in a skillet over medium heat, stirring frequently to prevent sticking and to bring back its fresh texture.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs have more fat, making them juicy and flavorful. Just cut them into similar-sized pieces and follow the same frying method.

What if I don’t have hoisin sauce?

No worries! Hoisin is optional and adds extra depth. You can omit it or replace it with a bit more soy sauce and a touch of brown sugar for sweetness.

Is it necessary to use day-old rice for the fried rice?

While fresh rice can work, day-old rice is drier and separates better, making it ideal for that classic fried rice texture without clumping.

Can I make this dish vegetarian?

You can swap the chicken for crispy tofu and use vegetable broth or extra soy sauce in the sauce, and it will still be delicious!

How spicy is this dish?

This recipe is mild by default but feel free to add chili flakes or fresh sliced chilis to the sauce for a spicier kick.

Final Thoughts

This Crispy Saucy Chicken with Vegetable Fried Rice Recipe brings together everything you crave for a perfect homemade meal—crunch, flavor, color, and comfort. It’s fun to make, satisfying to eat, and guaranteed to please anyone lucky enough to have it on their plate. So go ahead, try this recipe soon and prepare to fall in love with every crispy, saucy, veggie-packed bite!

Crispy Saucy Chicken with Vegetable Fried Rice Recipe

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4.4 from 65 reviews

Author: admin
Total Time: 34 minutes
Yield: 4 servings 1x

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Description

This Crispy Saucy Chicken with Vegetable Fried Rice is a delicious fusion dish featuring tender chicken breast pieces coated in a crunchy panko crust, fried to golden perfection, and tossed in a sweet and savory glaze. Paired with a vibrant vegetable fried rice, this meal combines crispy textures and rich flavors for a satisfying and well-balanced dinner option perfect for family meals or entertaining guests.

Ingredients

Scale

For the Crispy Chicken

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)

For the 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)

For the 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)

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Instructions

Prepare the Chicken: In a shallow bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper to create a seasoned coating mixture.
Coat the Chicken: Dip each chicken piece into the beaten egg, then dredge thoroughly in the flour mixture ensuring each piece is evenly coated.
Breadcrumb Coating: Press each coated chicken piece into the panko breadcrumbs so they adhere well, forming a crispy outer layer once fried.
Fry the Chicken: Heat the vegetable oil in a large skillet over medium heat. Fry the chicken pieces in batches for 4-5 minutes per side until golden brown and crispy. Remove and drain on paper towels.
Make the Saucy Glaze: In a small saucepan, combine soy sauce, honey, rice vinegar, hoisin sauce, sesame oil, grated ginger, and minced garlic. Bring to a simmer over medium heat and cook for 2-3 minutes to meld flavors.
Thicken the Sauce: Whisk cornstarch with water to make a slurry and slowly stir into the simmering sauce. Cook for an additional 1-2 minutes until the sauce thickens to a sticky glaze consistency. Remove from heat and set aside.
Prepare the Vegetable Fried Rice: Heat vegetable oil in a large pan or wok over medium-high heat. Sauté diced onion and carrot for 3-4 minutes until softened.
Add Garlic: Stir in minced garlic and cook for 1-2 minutes until fragrant.
Scramble Eggs: Push vegetables to one side of the pan, pour beaten eggs into the other side, and scramble until fully cooked.
Combine Fried Rice: Add the cooked rice, frozen peas, soy sauce, and sesame oil to the pan. Stir well and cook for 2-3 minutes until heated through and combined.
Assemble the Dish: Drizzle the crispy chicken with the prepared saucy glaze, tossing to coat each piece evenly.
Serve: Plate the crispy saucy chicken alongside or on top of the vegetable fried rice.
Garnish: Sprinkle chopped green onions over the top and optionally sesame seeds for added texture and flavor. Serve immediately with extra sauce on the side if desired.

Notes

Using day-old cooked rice is best for fried rice as it is drier and prevents sogginess.
Adjust the glaze sweetness by varying honey amount to taste.
If preferred, you can bake the chicken at 425°F (220°C) for 20 minutes instead of frying, but frying gives the crispiest texture.
Adding hoisin sauce in the glaze is optional but adds a deeper umami flavor.
For extra crunch, toast sesame seeds and sprinkle on dish before serving.
Use vegetable or canola oil for frying to maintain neutral flavor and high smoke point.

Prep Time: 15 minutes
Cook Time: 19 minutes
Category: Main Course
Method: Frying
Cuisine: Asian Fusion