There’s something undeniably comforting about a plate of crispy, saucy chicken paired with warm, veggie-packed fried rice. This dish brings back memories of cozy nights at home, takeout boxes scattered across the coffee table, and the delicious blend of sweet, savory, and spicy flavors that hit all the right notes. It’s the kind of meal that satisfies every craving—crispy, tender, saucy, and packed with flavor in every bite.
While this recipe takes inspiration from your favorite Chinese takeout, it has a homemade twist that makes it feel extra special. There’s a joy in hearing that sizzle as the chicken crisps up in the pan, and the aroma of garlic, ginger, and stir-fried vegetables fills your kitchen. Whether it’s a weeknight treat or a weekend comfort dinner, this dish is a guaranteed crowd-pleaser.
For many, recipes like this are more than just meals—they’re tradition. Maybe it’s something your family would order every Friday night, or perhaps you’ve recreated it at home to impress friends or simply treat yourself. Whatever the reason, this crispy chicken and fried rice duo is a celebration of flavor and comfort.
Why You’ll Love This Recipe:
- Better than takeout: Fresh, flavorful, and no delivery fees.
- Texture heaven: The perfect combo of crispy chicken and soft, fluffy rice.
- Customizable: Add your favorite veggies or adjust the spice to your liking.
- Family favorite: Kid-friendly and adult-approved.
- One-pan fried rice: Less cleanup, more flavor.
INGREDIENTS YOU’LL NEED:
For the Crispy Chicken:
- 2 boneless chicken breasts, cut into bite-sized pieces
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Oil for frying
For the Sauce:
- 1 tablespoon soy sauce
- 2 tablespoons tomato ketchup
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 tablespoon chili sauce (adjust to taste)
- 1 teaspoon cornstarch mixed with 2 tablespoons water
For the Vegetable Fried Rice:
- 2 tablespoons oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1 cup carrots, finely diced
- ½ cup peas
- ½ cup sweet corn
- ½ cup chopped green beans
- 3 cups cooked rice (preferably day-old)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt to taste
- Chopped green onions for garnish
HOW TO MAKE CRISPY SAUCY CHICKEN WITH VEGETABLE FRIED RICE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prep the Chicken
Start by cutting your chicken into even, bite-sized chunks. This ensures they cook evenly and get nice and crispy. In one bowl, combine flour, cornstarch, garlic powder, onion powder, salt, and pepper. In a second bowl, beat the eggs. In a third bowl, add the breadcrumbs.
Now, coat each piece of chicken in the flour mixture, dip it into the egg, and then roll it in the breadcrumbs. Set them aside on a plate while your oil heats up.
Step 2: Fry to Crispy Perfection
Heat oil in a deep skillet or pan over medium-high heat. Once hot, gently drop in the chicken pieces in batches—don’t overcrowd the pan. Fry until golden brown and crispy on all sides, about 5-6 minutes. Transfer them to a paper towel-lined plate to drain excess oil.
Tip: If you want to go lighter, you can also air-fry the chicken at 400°F for about 15 minutes, flipping halfway through.
Step 3: Make the Sauce
In a small saucepan over medium heat, mix together soy sauce, ketchup, honey, brown sugar, and chili sauce. Let it come to a simmer. Stir in the cornstarch slurry (cornstarch + water) and cook until the sauce thickens and gets glossy. Toss the crispy chicken in the sauce until well coated. Set aside.
Step 4: Stir-Fry the Vegetables
In a large skillet or wok, heat the oil. Sauté garlic and ginger until fragrant. Add the diced carrots, peas, corn, and green beans. Cook for 4–5 minutes until tender but still vibrant.
Step 5: Add Rice and Season
Add the cooked rice to the vegetables and toss everything together. Pour in soy sauce, sesame oil, and a pinch of salt. Keep stirring over high heat so the rice gets a little toasty and everything is well combined.
Step 6: Assemble and Serve
Scoop a generous helping of fried rice onto each plate and top with a pile of crispy saucy chicken. Garnish with chopped green onions for a pop of freshness and crunch.
HELPFUL TIPS:
- Use cold, day-old rice: This helps prevent your fried rice from turning mushy.
- Chop veggies uniformly: Small, even pieces ensure everything cooks at the same pace.
- Double the sauce: If you love extra saucy chicken, make a little more and serve it on the side.
- Fry in batches: Overcrowding the pan will steam the chicken instead of crisping it.
- Keep it warm: If making in batches, keep your chicken warm in the oven at 250°F while you finish cooking.
DETAILS:
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Frying, Stir-fry
- Cuisine: Asian-inspired
- Diet: Halal-Friendly
NOTES:
- Feel free to swap in your favorite veggies or whatever you have on hand—bell peppers, zucchini, or even broccoli work great.
- For a spicy kick, add a bit more chili sauce or some crushed red pepper flakes to the sauce.
- Leftover rice from the night before makes this dish even easier to pull together in a flash.
NUTRITIONAL INFORMATION: (Approximate per serving)
- Calories: 620
- Protein: 36g
- Carbohydrates: 58g
- Fat: 28g
- Fiber: 5g
- Sugar: 12g
FREQUENTLY ASKED QUESTIONS:
Can I bake the chicken instead of frying?
Yes! Bake at 400°F for 20–25 minutes or until crispy and fully cooked, flipping halfway through.
What kind of rice is best?
Jasmine or basmati rice works wonderfully, but any long-grain rice will do. Just make sure it’s cooked and cooled.
Can I make this ahead?
You can prep the sauce and chop your veggies in advance. Fry the chicken fresh for the best crispiness.
Is this recipe gluten-free?
To make it gluten-free, use gluten-free breadcrumbs and tamari instead of soy sauce.
STORAGE INSTRUCTIONS:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in the oven or air fryer to regain some crispiness, and warm the fried rice in a skillet or microwave.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Crispy Chicken Katsu Bowls – Crunchy, Juicy & Packed with Flavor!
- Sweet Chili Chicken
- Glazed Thai Chicken
- Bang Bang Chicken – Crispy, Spicy, and Irresistible
CONCLUSION
Crispy Saucy Chicken with Vegetable Fried Rice is one of those dishes that never goes out of style. It’s flavorful, comforting, and easy enough to whip up any night of the week. Whether you’re cooking for family, friends, or just treating yourself to something special, this meal hits the spot every single time. So grab your skillet, turn up the heat, and get ready to dig into a plate full of crunchy, saucy goodness.
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Crispy Saucy Chicken with Vegetable Fried Rice
Description
There’s something undeniably comforting about a plate of crispy, saucy chicken paired with warm, veggie-packed fried rice. This dish brings back memories of cozy nights at home, takeout boxes scattered across the coffee table, and the delicious blend of sweet, savory, and spicy flavors that hit all the right notes. It’s the kind of meal that satisfies every craving—crispy, tender, saucy, and packed with flavor in every bite.
While this recipe takes inspiration from your favorite Chinese takeout, it has a homemade twist that makes it feel extra special. There’s a joy in hearing that sizzle as the chicken crisps up in the pan, and the aroma of garlic, ginger, and stir-fried vegetables fills your kitchen. Whether it’s a weeknight treat or a weekend comfort dinner, this dish is a guaranteed crowd-pleaser.
For many, recipes like this are more than just meals—they’re tradition. Maybe it’s something your family would order every Friday night, or perhaps you’ve recreated it at home to impress friends or simply treat yourself. Whatever the reason, this crispy chicken and fried rice duo is a celebration of flavor and comfort.
Ingredients
For the Crispy Chicken:
2 boneless chicken breasts, cut into bite-sized pieces
½ cup all-purpose flour
½ cup cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 large eggs, beaten
1 cup breadcrumbs
Oil for frying
For the Sauce:
1 tablespoon soy sauce
2 tablespoons tomato ketchup
1 tablespoon honey
1 tablespoon brown sugar
1 tablespoon chili sauce (adjust to taste)
1 teaspoon cornstarch mixed with 2 tablespoons water
For the Vegetable Fried Rice:
2 tablespoons oil
2 garlic cloves, minced
1 teaspoon fresh ginger, minced
1 cup carrots, finely diced
½ cup peas
½ cup sweet corn
½ cup chopped green beans
3 cups cooked rice (preferably day-old)
2 tablespoons soy sauce
1 teaspoon sesame oil
Salt to taste
Chopped green onions for garnish
Instructions
Start by cutting your chicken into even, bite-sized chunks. This ensures they cook evenly and get nice and crispy. In one bowl, combine flour, cornstarch, garlic powder, onion powder, salt, and pepper. In a second bowl, beat the eggs. In a third bowl, add the breadcrumbs.
Now, coat each piece of chicken in the flour mixture, dip it into the egg, and then roll it in the breadcrumbs. Set them aside on a plate while your oil heats up.
Heat oil in a deep skillet or pan over medium-high heat. Once hot, gently drop in the chicken pieces in batches—don’t overcrowd the pan. Fry until golden brown and crispy on all sides, about 5-6 minutes. Transfer them to a paper towel-lined plate to drain excess oil.
Tip: If you want to go lighter, you can also air-fry the chicken at 400°F for about 15 minutes, flipping halfway through.
In a small saucepan over medium heat, mix together soy sauce, ketchup, honey, brown sugar, and chili sauce. Let it come to a simmer. Stir in the cornstarch slurry (cornstarch + water) and cook until the sauce thickens and gets glossy. Toss the crispy chicken in the sauce until well coated. Set aside.
In a large skillet or wok, heat the oil. Sauté garlic and ginger until fragrant. Add the diced carrots, peas, corn, and green beans. Cook for 4–5 minutes until tender but still vibrant.
Add the cooked rice to the vegetables and toss everything together. Pour in soy sauce, sesame oil, and a pinch of salt. Keep stirring over high heat so the rice gets a little toasty and everything is well combined.
Scoop a generous helping of fried rice onto each plate and top with a pile of crispy saucy chicken. Garnish with chopped green onions for a pop of freshness and crunch.
Notes
-
Feel free to swap in your favorite veggies or whatever you have on hand—bell peppers, zucchini, or even broccoli work great.
-
For a spicy kick, add a bit more chili sauce or some crushed red pepper flakes to the sauce.
-
Leftover rice from the night before makes this dish even easier to pull together in a flash