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
Scale
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.
