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