Description

This Crispy Saucy Chicken with Vegetable Fried Rice recipe features tender chicken strips coated in a crunchy panko crust, fried to golden perfection and smothered in a savory-sweet soy-honey sauce. Paired with vibrant vegetable fried rice made with carrots, peas, green onions, and scrambled eggs, this dish delivers a satisfying balance of flavors and textures perfect for a comforting and flavorful meal.

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, then set aside to prepare for breading.
Mix Dry Ingredients: In a shallow bowl, combine the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper thoroughly.
Prepare Egg Wash: In a separate bowl, whisk the eggs together with the milk until fully blended.
Prepare Breadcrumbs: Place the panko breadcrumbs in a third shallow bowl for coating.
Bread the Chicken: Coat each chicken strip first in the flour mixture, then dip into the egg wash, and finally coat completely with panko breadcrumbs, pressing gently to adhere.
Fry the Chicken: Heat vegetable oil in a deep pan over medium-high heat. Fry the breaded chicken strips for about 5-7 minutes until they turn golden brown and are cooked through. Remove and drain on paper towels.
Make the Sauce: In a saucepan, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring to a simmer over medium heat.
Thicken the Sauce: Stir in the cornstarch slurry and cook while stirring constantly until the sauce thickens. Remove from heat and set aside.
Cook the Vegetables: Heat vegetable oil in a large pan over medium-high heat. Add diced carrots and peas and cook until they become slightly tender, about 3-4 minutes.
Add Rice: Stir in the chilled jasmine rice, breaking up any clumps carefully to mix well with the vegetables.
Scramble Eggs: Push the rice and vegetables to one side of the pan, pour beaten eggs into the open space, and scramble them until cooked through. Then, fold them into the rice mixture evenly.
Season Fried Rice: Add soy sauce, chopped green onions, salt, and pepper. Toss everything together until well combined and heated through.
Combine and Serve: Drizzle the prepared sauce over the crispy chicken strips and toss gently to coat them evenly. Serve the sauced chicken on top of the vegetable fried rice while hot.

Notes

Ensure the jasmine rice is chilled before cooking the fried rice to prevent mushiness and help in frying properly.
Use a thermometer to maintain the oil temperature at around 350°F for optimal frying results.
Panko breadcrumbs provide the best crispiness for the chicken, but you can substitute regular breadcrumbs if needed.
Adjust seasoning in the vegetable fried rice according to your taste preferences.
This recipe can be made ahead by preparing the sauce and rice, then frying and combining just before serving for best texture.