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
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Feel free to swap in your favorite veggies or whatever you have on hand—bell peppers, zucchini, or even broccoli work great.
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For a spicy kick, add a bit more chili sauce or some crushed red pepper flakes to the sauce.
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Leftover rice from the night before makes this dish even easier to pull together in a flash