Crispy Saucy Chicken with Vegetable Fried Rice Recipe
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If you’ve been craving a meal that perfectly balances crunchy, tangy, sweet, and savory flavors, then this Crispy Saucy Chicken with Vegetable Fried Rice Recipe is your new go-to. Imagine tender chicken strips coated in a golden, crispy crust, doused in a luscious, glossy sauce bursting with garlic and ginger, paired with vibrant, veggie-packed fried rice that’s fluffy and full of delightful textures. It’s a dish that turns an ordinary dinner night into a rewarding celebration of flavor and comfort, all in one satisfying plate.
Ingredients You’ll Need
The beauty of this Crispy Saucy Chicken with Vegetable Fried Rice Recipe lies in its use of simple, well-chosen ingredients that each play an essential role. From the crispy coating that provides an irresistible crunch to the fresh veggies and fragrant seasonings in the fried rice, every element builds layers of deliciousness and color.
- Boneless, skinless chicken breasts: These provide the juicy, tender protein base that crisps up beautifully when fried.
- All-purpose flour and cornstarch: A crucial duo for creating a light, crispy coating that stays crunchy after frying.
- Panko breadcrumbs: These Japanese-style breadcrumbs add an extra airy crunch that makes the chicken irresistibly crispy.
- Garlic powder, onion powder, paprika, salt, and pepper: Essential spices that amp up the savory, smoky flavors in the coating mix.
- Eggs and milk: A binding mixture that helps the coating stick perfectly to each chicken strip.
- Vegetable oil: A neutral oil perfect for frying the chicken evenly to a golden crisp.
- Soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger: Key ingredients for the sauce that blends sweet, tangy, and umami notes into a sticky glaze.
- Cornstarch slurry: Used to thicken the sauce to just the right consistency to coat the chicken thoroughly.
- Cooked jasmine rice: The fluffy foundation for the vegetable fried rice, ideally chilled for better texture.
- Carrots, peas, and green onions: Fresh vegetables that bring bright color, subtle sweetness, and crunch to the rice.
- Beaten eggs: Scrambled right into the fried rice for added protein and richness.
- Soy sauce, salt, and pepper: To season the vegetable fried rice perfectly.
How to Make Crispy Saucy Chicken with Vegetable Fried Rice Recipe
Step 1: Prepare the Crispy Chicken
Start by slicing your chicken breasts into thin, even strips to ensure quick and even frying. Next, mix together flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper in a shallow bowl to create a flavorful coating. In a separate bowl, whisk eggs and milk until smooth, and place panko breadcrumbs in a third bowl. For the perfect crunch, dredge each chicken strip first in the dry flour mixture, then dip into the egg wash, and finally coat generously with panko breadcrumbs. Heat vegetable oil in a pan over medium-high heat and fry the coated chicken strips until they achieve a gorgeous golden brown color and are cooked through, about 5 to 7 minutes. Drain the chicken on paper towels to keep it crisp and ready for saucing.
Step 2: Make the Sauce
While the chicken cooks, work on the sauce that makes this Crispy Saucy Chicken with Vegetable Fried Rice Recipe truly shine. In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger, then bring it to a gentle simmer. To thicken the sauce nicely, stir in your cornstarch mixed with water; cook and stir until the sauce thickens to a glossy, clingy texture. Set this sauce aside; you’ll be pouring it over the chicken soon for maximum flavor impact.
Step 3: Prepare the Vegetable Fried Rice
For the vegetable fried rice, heat vegetable oil in a large pan over medium-high heat and start by cooking diced carrots and peas until they’re just tender but still bright and crisp. Add the chilled jasmine rice, breaking up any clumps to ensure every grain fries evenly and gets infused with the wok’s heat. Push the rice and veggies to one side of the pan and pour in the beaten eggs on the other side, scrambling them gently. Once cooked, mix the eggs through the rice, then add soy sauce, chopped green onions, salt, and pepper. Toss everything together for a vibrant, savory fried rice that’s packed with texture and flavor.
Step 4: Combine and Finish
To bring the dish together, drizzle your thickened sauce over the golden crispy chicken strips and toss gently to coat every bite in that irresistible, glistening glaze. Then, serve the saucy chicken nestled on top of or beside a generous mound of the vegetable fried rice. This harmonious combination is sure to become one of your all-time favorite meals, complete with crunchy, saucy chicken and satisfying veggie-infused rice.
How to Serve Crispy Saucy Chicken with Vegetable Fried Rice Recipe
Garnishes
To elevate the presentation and flavor, try sprinkling thinly sliced green onions or toasted sesame seeds on top of the saucy chicken right before serving. A few sprigs of fresh cilantro or a wedge of lime on the side add a fresh brightness that contrasts beautifully with the rich sauce.
Side Dishes
While the dish is substantial on its own, serving a simple cucumber salad or steamed broccoli on the side adds a crisp, refreshing element that balances out the richness. For a bit of kick, a small dish of pickled ginger or a drizzle of chili oil can add exciting layers of flavor without overpowering the dish.
Creative Ways to Present
Make your Crispy Saucy Chicken with Vegetable Fried Rice Recipe feel special by serving it in shallow bowls or on large platters for sharing. You can even arrange the chicken strips in a fan shape over the rice, with the glossy sauce glistening under soft lighting to make everyone’s mouth water at the table. These little presentation touches turn dinner into a celebration.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in airtight containers and refrigerate promptly. The chicken will stay crunchy for a few hours but may soften overnight, while the fried rice will maintain its flavor and texture well for up to 2 days, making for an easy next-day meal.
Freezing
You can freeze leftover chicken and fried rice separately in freezer-safe containers or bags. Keep the chicken and rice frozen for up to 1 month for best taste. Thaw them overnight in the fridge before reheating to preserve the best texture and flavor.
Reheating
To revive the delightful crunch of the chicken, reheat it in a hot oven or air fryer rather than a microwave. For the vegetable fried rice, a quick toss in a hot skillet with a splash of oil works wonders to bring back its fresh, fluffy texture. This way, your Crispy Saucy Chicken with Vegetable Fried Rice Recipe feels just like freshly made.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs offer a juicier, slightly fattier texture which can add richness to the dish. Just slice them into strips as you would with breasts and fry until golden and cooked through.
Is it necessary to chill the rice before making fried rice?
Yes, chilling cooked rice helps any moisture evaporate and firms up the grains, which prevents clumping and results in a perfect texture when frying. Freshly cooked rice tends to be too soft and sticky for ideal fried rice.
Can I make the sauce ahead of time?
Definitely! The sauce can be made in advance and refrigerated for up to 3 days. Just give it a quick stir and gentle reheat before tossing the chicken, and it will be as vibrant and flavorful as freshly cooked.
What if I want a spicier version of this recipe?
Feel free to add some chili flakes to the sauce or sprinkle sriracha over the finished dish. You can also stir in finely chopped fresh chili peppers when cooking the fried rice for a gentle heat throughout.
Is panko breadcrumbs essential for the chicken coating?
Panko breadcrumbs are recommended because they give the chicken that signature airy crisp. If you can’t find panko, regular breadcrumbs can be used but the texture may be a bit denser and less crunchy.
Final Thoughts
There’s just something magical about this Crispy Saucy Chicken with Vegetable Fried Rice Recipe — it manages to feel both indulgent and wholesome, all while being achievable in your very own kitchen. Once you give it a try, it’s hard not to make it a regular favorite. So gather your ingredients, channel your inner chef, and get ready to delight your taste buds with one amazing dish that will have everyone asking for seconds.
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Crispy Saucy Chicken with Vegetable Fried Rice Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
A delicious and satisfying meal featuring crispy, golden fried chicken strips coated in a flavorful, sticky honey-soy sauce, served atop a vibrant and savory vegetable fried rice. This recipe combines crunchy textures with sweet and tangy sauce and the wholesome goodness of vegetables in the rice for a crowd-pleasing dinner.
Ingredients
For the Crispy Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 large eggs
- 1/4 cup milk
- Vegetable oil for frying
For the Sauce:
- 1 cup soy sauce
- 1/2 cup honey
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For the Vegetable Fried Rice:
- 3 cups cooked jasmine rice, chilled
- 2 tablespoons vegetable oil
- 1 cup diced carrots
- 1 cup peas
- 1/2 cup chopped green onions
- 2 large eggs, beaten
- 2 tablespoons soy sauce
- Salt and pepper to taste
Instructions
- Prepare the Crispy Chicken: Slice the chicken breasts into thin strips to allow for even and quick cooking. In a shallow bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper to create a flavorful dredging mixture. In a separate bowl, whisk together the eggs and milk to make the egg wash. Place panko breadcrumbs in a third bowl for the final coating. Dredge each chicken strip first in the flour mixture, then dip into the egg wash, and finally coat thoroughly with the panko breadcrumbs to ensure maximum crispiness. Heat vegetable oil in a deep pan over medium-high heat and fry the chicken strips in batches until they are golden brown and cooked through, about 5-7 minutes. Drain the cooked chicken on paper towels to remove excess oil.
- Prepare the Sauce: In a saucepan, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring this mixture to a simmer over medium heat to allow the flavors to meld. Stir in the cornstarch slurry gradually and cook until the sauce thickens to a glossy 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. Add the diced carrots and peas and sauté until they become slightly tender, about 3-4 minutes. Add the chilled jasmine rice to the pan, breaking up any clumps to ensure even cooking. Push the rice and vegetables to one side of the pan, then pour the beaten eggs into the open space. Scramble the eggs until fully cooked, then mix them into the rice and vegetables. Stir in soy sauce, chopped green onions, salt, and pepper, tossing everything thoroughly until well combined and heated through.
- Combine and Serve: Drizzle the prepared sauce over the crispy fried chicken strips and toss gently to coat every piece evenly with the flavorful sauce. Serve the saucy crispy chicken strips on top of the vegetable fried rice, creating a perfect blend of textures and flavors for an inviting meal.
Notes
- Ensure the rice used for the fried rice is chilled and preferably cooked a day ahead to prevent it from becoming mushy.
- For extra heat, add chili flakes to the sauce or sprinkle over the finished dish.
- Adjust seasoning with salt and pepper according to taste during cooking.
- Use a thermometer to keep the frying oil at around 350°F (175°C) for perfectly crispy chicken.
- Leftovers can be stored separately in the refrigerator for up to 3 days; reheat chicken in an oven to retain crispiness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian Fusion
