Description
Crispy saucy chicken dances with fragrant vegetable fried rice, creating a symphony of Asian-inspired flavors. Golden chicken pieces nestled alongside colorful vegetables promise a delightful meal that brings restaurant-quality comfort directly to your plate.
Ingredients
Scale
Chicken:
- 2 chicken breasts
Coating:
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Binding:
- 1 large egg, beaten
- Oil for frying
Sauce Ingredients:
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon hoisin sauce
- 2 tablespoons ketchup
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon chili flakes (optional)
Fried Rice Ingredients:
- 3 cups cooked rice
- 1 cup mixed vegetables (carrots, corn, green beans)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 eggs, lightly beaten
- 2 green onions, sliced
- 1 tablespoon vegetable oil
Garnish:
- Sesame seeds
- Sliced green onions
Instructions
- Transform chicken pieces by creating a robust, textured coating using a blend of flour, cornstarch, and aromatic spices like garlic powder and paprika.
- Thoroughly dredge each chicken piece through whisked egg, ensuring complete coverage before generously dusting with seasoned dry mixture.
- Heat oil to optimal temperature in a deep pan, carefully lowering chicken pieces to achieve a golden, crisp exterior without burning.
- Allow fried chicken to rest on absorbent paper towels, which will help eliminate excess oil and maintain crunchiness.
- Craft a complex sauce by combining umami-rich soy sauce, sweet honey, tangy hoisin, and ketchup with minced garlic, grated ginger, and optional chili flakes.
- Simmer sauce ingredients, then introduce a cornstarch slurry to create a glossy, clingy consistency that will beautifully enrobe the chicken.
- Gently tumble crisp chicken pieces in the warm sauce, ensuring each morsel is generously and evenly coated.
- In a spacious wok, sauté mixed vegetables until they become tender and slightly caramelized.
- Create scrambled eggs directly in the same pan, allowing them to set briefly before incorporating with the vegetables.
- Introduce pre-cooked rice, stirring vigorously to distribute ingredients and prevent sticking.
- Season fried rice with soy sauce and nutty sesame oil, continuing to toss until grains are evenly colored and heated through.
- Finish rice with fresh green onion slices for a bright, sharp contrast.
- Plate the vibrant fried rice alongside the glistening saucy chicken.
- Enhance presentation by sprinkling sesame seeds and additional green onion over the dish.
Notes
- Choose a high-protein flour like almond or chickpea for gluten-free alternatives that maintain crispy texture.
- Control oil temperature between 350-375°F for perfectly golden, non-greasy chicken pieces.
- Consider using boneless, skinless chicken thighs for more tender and juicier results compared to chicken breasts.
- Toast sesame seeds briefly in a dry pan to enhance their nutty flavor before sprinkling as garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 160 mg