If you are craving a meal that combines irresistible crunch with bold, saucy flavor and vibrant vegetables all in one, you have to try this Crispy Saucy Chicken with Vegetable Fried Rice Recipe. It’s an exciting blend of textures and tastes that hits all the right notes—a crispy, golden chicken coated in a sticky, flavorful sauce paired perfectly with a colorful, savory vegetable fried rice. Whether it’s dinner with family or a weekend treat, this dish never fails to impress and satisfy.
Ingredients You’ll Need
Simple ingredients are the heart of this recipe, ensuring every bite bursts with flavor and texture. Each component is thoughtfully chosen to create a balance of crispiness, sweetness, and freshness that brings the Crispy Saucy Chicken with Vegetable Fried Rice Recipe to life in your kitchen.
- Boneless, skinless chicken thighs or breasts (1 pound): Opt for thighs for juiciness or breasts for a leaner bite, cut into bite-sized pieces for easy cooking.
- Cornstarch (½ cup + 1 tablespoon): The secret to that incredible crispy coating on the chicken and thickening the sauce to perfection.
- Large eggs (4 total): Two beaten for dredging chicken, two for scrambling into the rice, adding richness and binding the coating.
- Panko breadcrumbs (1 cup): These give the chicken an airy, extra-crispy texture that’s better than traditional breadcrumbs.
- Salt (½ teaspoon) and black pepper (¼ teaspoon): Seasonings that enhance and balance flavors without overpowering the dish.
- Vegetable oil: Essential for frying the chicken to golden perfection and cooking the fried rice evenly.
- Soy sauce (¼ cup + 2 tablespoons): Provides a savory umami punch in the sticky sauce and the fried rice for consistent flavor.
- Honey or brown sugar (2 tablespoons): Adds a touch of sweetness that balances the tangy and salty notes in the sauce.
- Rice vinegar (2 tablespoons): Gives a subtle acidity to brighten up the sauce and keep the flavors lively.
- Ketchup (1 tablespoon): Brings a mildly tangy depth and a beautiful red hue to the sauce.
- Sesame oil (1 teaspoon): Imparts a nutty aroma and taste that feels authentically Asian-inspired.
- Cooked and chilled rice (3 cups): Using day-old rice is key to preventing mushiness and achieving light, separate rice grains.
- Mixed vegetables (1 cup): Peas, carrots, corn, and bell peppers add crunch, color, and nutrition to your fried rice.
- Green onions (2, sliced): Fresh and slightly pungent for the perfect finishing touch to the fried rice.
How to Make Crispy Saucy Chicken with Vegetable Fried Rice Recipe
Step 1: Prepare and Coat the Chicken
Season your bite-sized chicken pieces with salt and pepper first to ensure every bite has a well-rounded flavor. Then, set up your coating station with three separate bowls: one with cornstarch, one with beaten eggs, and one with panko breadcrumbs. This three-step coating is the secret to achieving chicken that’s crispy on the outside and tender on the inside. Dip each piece in cornstarch, then egg, then breadcrumbs, making sure every morsel is fully coated for maximum crunch.
Step 2: Fry the Chicken
Heat vegetable oil in a large skillet over medium-high heat—it needs to be hot enough for frying but not so hot that it burns the coating. Fry the chicken pieces in batches for about 3 to 4 minutes on each side until they turn a gorgeous golden brown. Remove them from the pan and place on paper towels to drain the excess oil, keeping them perfectly crispy and ready to be transformed by the sauce.
Step 3: Make the Sauce
In a small saucepan, combine soy sauce, honey, rice vinegar, ketchup, and sesame oil. Bring this mixture up to a simmer over medium heat to meld the flavors. Then add the cornstarch-water slurry which will thicken the sauce into a luscious, glossy coating. Stir continuously for 1 to 2 minutes until the sauce thickens just right. Pour this rich sauce over the fried chicken and toss it gently so every piece is fully coated in that mouthwatering glaze.
Step 4: Prepare the Vegetable Fried Rice
Heat vegetable oil in a large skillet or wok over medium heat. Scramble two lightly beaten eggs until just set, then push them aside. Add your mixed vegetables, cooking them until tender but still vibrant, about 2 to 3 minutes. Next, stir in the chilled, cooked rice and soy sauce, making sure to combine all the ingredients and allow the rice to absorb the saucy flavors. After 3 to 4 more minutes, stir in sliced green onions and season with salt and pepper to taste. Your vegetable fried rice will be fragrant, colorful, and the perfect complement to the chicken.
How to Serve Crispy Saucy Chicken with Vegetable Fried Rice Recipe
Garnishes
Add extra freshness and texture by topping your dish with finely sliced green onions or a sprinkle of toasted sesame seeds. A little drizzle of sriracha or chili flakes can bring a welcome kick for spice lovers. These final touches elevate the dish visually and flavor-wise, making it feel special and inviting.
Side Dishes
Though the vegetable fried rice provides a colorful and hearty base, refreshing sides like a crisp cucumber salad or steamed bok choy make nice contrasts. These lighter sides help cleanse the palate and add more vegetable variety without overwhelming the main attraction.
Creative Ways to Present
For a fun presentation, serve the crispy chicken pieces stacked neatly on top of the fried rice in shallow bowls. Alternatively, arrange the chicken and rice side-by-side on a large platter to showcase both components. Adding small bowls of extra sauce on the side lets guests customize each bite just how they like it.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and vegetable fried rice separately in airtight containers in the refrigerator. Keeping them separate helps maintain the chicken’s crispiness and prevents the rice from becoming soggy. They will stay fresh for up to 3 days, making this dish perfect for meal prep.
Freezing
You can freeze the cooked chicken and fried rice separately, wrapped tightly or placed in freezer-safe containers. When frozen, they should be used within 1 month for optimal quality. Freeze in portion sizes for easy reheating later.
Reheating
To reheat, bake the chicken in a preheated oven at 375°F for about 10 minutes to revive the crispiness. For the fried rice, warming it gently in a skillet with a splash of oil or water keeps the grains fluffy without drying out. Avoid microwaving if you want to maintain texture, but it works in a pinch.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine, especially if you prefer leaner meat. Just be careful not to overcook them so they stay juicy inside while getting crispy outside.
Is day-old rice necessary for the fried rice?
Yes, day-old rice is best because it’s drier, which helps prevent the fried rice from becoming mushy. If you use freshly cooked rice, let it cool and dry out a bit before frying to get the best texture.
Can I bake the chicken instead of frying it?
Definitely! For a lighter version, bake the coated chicken pieces on a wire rack at 425°F for 20-25 minutes, flipping halfway through, until they are golden and crisp.
How spicy is this sauce?
The sauce as given is mild and sweet-savory. To add heat, you can easily mix in chili flakes, sriracha, or a dash of cayenne pepper to suit your taste.
Can I prep parts of this recipe in advance?
Yes, you can prepare the chicken coating and sauce ahead of time, and even cook and chill the rice and vegetables the day before to save time on cooking day. Assemble and fry just before serving for the best results.
Final Thoughts
There’s something deeply satisfying about a meal like this Crispy Saucy Chicken with Vegetable Fried Rice Recipe—a wonderful harmony of crunchy chicken, sticky, flavorful sauce, and vibrant vegetables all coming together on one plate. It’s a recipe that feels special but is surprisingly easy to make, a true winner for weeknight dinners or casual entertaining. Give it a try, and I promise it will quickly become a favorite in your cooking rotation!
Print
Crispy Saucy Chicken with Vegetable Fried Rice Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired
- Diet: Kid-Friendly
Description
Crispy Saucy Chicken paired with flavorful Vegetable Fried Rice creates a delicious Asian-inspired main course that is both satisfying and easy to prepare. Tender bite-sized chicken pieces are coated in panko and fried to golden perfection, then tossed in a sweet and tangy sauce. Served alongside vibrant fried rice loaded with mixed vegetables, scrambled eggs, and green onions, this dish offers a perfect balance of texture and flavor for a family-friendly meal.
Ingredients
For the Crispy Chicken:
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup cornstarch
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil, for frying
For the Sauce:
- ¼ cup soy sauce
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon ketchup
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For the Vegetable Fried Rice:
- 2 tablespoons vegetable oil
- 3 cups cooked and chilled rice
- 2 eggs, lightly beaten
- 1 cup mixed vegetables (peas, carrots, corn, bell peppers)
- 2 green onions, sliced
- 2 tablespoons soy sauce
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Season the chicken pieces with salt and pepper. Set up a dredging station with three separate bowls: one with cornstarch, another with beaten eggs, and the last with panko breadcrumbs. Coat each chicken piece first in cornstarch, then dip into the eggs, and finally coat with panko breadcrumbs to ensure a crispy finish.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry the coated chicken pieces in batches, cooking for about 3–4 minutes on each side until golden brown and crispy. Remove and drain them on paper towels to remove excess oil.
- Make the Sauce: In a small saucepan over medium heat, combine soy sauce, honey (or brown sugar), rice vinegar, ketchup, and sesame oil. Bring the mixture to a gentle simmer. Stir in the prepared cornstarch-water slurry and cook for 1–2 minutes until the sauce thickens. Toss the fried chicken in this sauce until evenly coated.
- Cook the Fried Rice: Heat vegetable oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble until just set. Push the eggs to the side of the pan and add the mixed vegetables, cooking for 2–3 minutes until tender but still crisp.
- Add Rice and Seasonings: Add the chilled rice to the skillet along with soy sauce. Stir everything together thoroughly and cook for another 3–4 minutes until the rice is heated through. Stir in the sliced green onions and season with salt and pepper to taste.
- Serve: Plate the crispy saucy chicken alongside or on top of the vegetable fried rice and enjoy this flavorful, comforting meal.
Notes
- For the best texture, use day-old cooked rice in the fried rice.
- For a lighter alternative, the chicken can be baked in the oven or air-fried instead of deep frying.
- Add chili flakes or a splash of sriracha sauce to the chicken sauce if you prefer a spicy kick.
