Description

This Crispy Saucy Chicken with Vegetable Fried Rice recipe features perfectly fried chicken strips coated in a crunchy panko crust and tossed in a flavorful, sticky Asian-inspired sauce. Served atop savory vegetable fried rice loaded with carrots, peas, and green onions, this dish offers a satisfying one-pan meal that balances crispy textures with saucy richness and colorful vegetables, perfect for a hearty lunch or 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

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Instructions

Prepare the Crispy Chicken: Slice the chicken breasts into thin strips to ensure even cooking. In a shallow bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. In a second bowl, whisk together eggs and milk. Place panko breadcrumbs in a third bowl. Dredge each chicken strip first in the flour mixture, then dip into the egg mixture, and finally coat evenly with panko breadcrumbs.
Fry the Chicken: Heat vegetable oil in a deep pan over medium-high heat until hot. Fry the breaded chicken strips in batches for about 5-7 minutes or until golden brown and cooked through. Remove and drain on paper towels to remove excess oil.
Prepare the Sauce: In a saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring to a simmer and then stir in the cornstarch slurry (cornstarch mixed with water). Cook and stir until the sauce thickens and becomes glossy. Remove from heat and set aside.
Make the Vegetable Fried Rice: Heat vegetable oil in a large pan or wok over medium-high heat. Add diced carrots and peas and cook until slightly tender, about 3-4 minutes. Add chilled jasmine rice, breaking up any clumps with a spatula. Push the rice mixture to one side of the pan, pour beaten eggs into the cleared space, scramble them until just set, then mix eggs into the rice and vegetables. Add soy sauce, chopped green onions, salt, and pepper; toss everything together until evenly combined and heated through.
Combine and Serve: Drizzle the prepared sauce over the crispy chicken strips and toss until evenly coated. Serve the saucy crispy chicken on top of the vegetable fried rice, garnishing with extra green onions if desired. Enjoy immediately while hot and crispy.

Notes

Use chilled cooked rice for best texture in fried rice to prevent clumping.
Adjust the amount of soy sauce in fried rice to your taste and sodium preference.
For extra spice, add red chili flakes to the sauce or fried rice.
Make sure oil is hot enough before frying chicken to achieve crispiness without greasiness.
The chicken can be prepared a few hours ahead and reheated to maintain crispiness by placing in a hot oven for a few minutes.