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
Scale
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
