There are certain meals that hold a special place in the heart—not just for the taste, but for the memories they carry. Crispy Saucy Chicken with Vegetable Fried Rice is one of those dishes. It’s the kind of meal that bridges generations, often bringing everyone to the kitchen table with eager anticipation. For many families, this dish represents togetherness—whether it’s a Friday night ritual or a way to impress guests with minimal effort.
I remember the first time my mother taught me how to prepare this dish. I was barely tall enough to see over the kitchen counter, but I was already enchanted by the sizzle of chicken hitting hot oil and the aromatic blend of garlic and soy sauce wafting through the air. Her method was simple but precise, always stressing that the rice had to be cooked the day before for the best texture. She said it made the fried rice taste “just like the kind from our favorite takeout spot—but better.”
Over the years, I’ve adapted her recipe to suit changing tastes—adding hoisin for depth, a drizzle of honey for balance, and boosting the veggies to make it a meal in itself. Whether you’re cooking for two or feeding a crowd, this comforting classic offers both flavor and nostalgia. And let’s be honest, who doesn’t love golden crispy chicken drenched in a sweet-savory glaze, paired with warm, colorful fried rice?
Why You’ll Love This Recipe
- Crispy, Saucy, Satisfying: Perfectly seasoned chicken is fried until golden and crispy, then glazed in a flavorful sticky sauce.
- One-Bowl Wonder: The vegetable fried rice balances the dish with color, texture, and just the right amount of crunch.
- Quick to Prepare: With a little prep ahead (like pre-cooked rice), you can have dinner on the table in under an hour.
- Crowd-Pleaser: Loved by both kids and adults, this dish is ideal for picky eaters and adventurous palettes alike.
- Endlessly Customizable: Try it with lamb, turkey ham, or beef sausage for delicious variations.
A Comforting Classic: Crispy Saucy Chicken with Vegetable Fried Rice
Description
There are certain meals that hold a special place in the heart—not just for the taste, but for the memories they carry. Crispy Saucy Chicken with Vegetable Fried Rice is one of those dishes. It’s the kind of meal that bridges generations, often bringing everyone to the kitchen table with eager anticipation. For many families, this dish represents togetherness—whether it’s a Friday night ritual or a way to impress guests with minimal effort.
I remember the first time my mother taught me how to prepare this dish. I was barely tall enough to see over the kitchen counter, but I was already enchanted by the sizzle of chicken hitting hot oil and the aromatic blend of garlic and soy sauce wafting through the air. Her method was simple but precise, always stressing that the rice had to be cooked the day before for the best texture. She said it made the fried rice taste “just like the kind from our favorite takeout spot—but better.”
Over the years, I’ve adapted her recipe to suit changing tastes—adding hoisin for depth, a drizzle of honey for balance, and boosting the veggies to make it a meal in itself. Whether you’re cooking for two or feeding a crowd, this comforting classic offers both flavor and nostalgia. And let’s be honest, who doesn’t love golden crispy chicken drenched in a sweet-savory glaze, paired with warm, colorful fried rice?
Ingredients
- For the Chicken:
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2 boneless, skinless chicken breasts, cubed
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½ cup all-purpose flour
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½ cup cornstarch
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1 tsp garlic powder
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1 tsp paprika
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½ tsp salt
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½ tsp black pepper
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1 large egg, beaten
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Vegetable oil, for frying
- For the Sauce:
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3 Tbsp soy sauce
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2 Tbsp honey
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1 Tbsp hoisin sauce
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2 Tbsp ketchup
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2 cloves garlic, minced
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1 tsp fresh ginger, minced
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1 tsp cornstarch + 2 Tbsp water (slurry)
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½ tsp chili flakes (optional)
- For the Vegetable Fried Rice:
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3 cups cooked white rice (preferably day-old)
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1 cup mixed vegetables (carrots, peas, corn)
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2 Tbsp soy sauce
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1 tsp sesame oil
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2 eggs, lightly beaten
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2 green onions, chopped
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1 Tbsp oil
- Optional Garnishes:
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Sesame seeds
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Sliced green onions
Instructions
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Prep the Chicken Coating: In a mixing bowl, combine flour, cornstarch, garlic powder, paprika, salt, and pepper. In a separate bowl, beat the egg.
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Coat and Fry the Chicken: Dip each piece of chicken in the egg, then toss in the flour mixture to coat. Heat oil in a deep skillet over medium-high heat. Fry chicken in batches, being careful not to overcrowd the pan. Fry each batch for 4–5 minutes until golden and crispy. Set on paper towels to drain.
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Make the Sauce: In a clean pan, heat a bit of oil and sauté garlic and ginger until fragrant (about 1 minute). Stir in soy sauce, honey, hoisin, ketchup, and optional chili flakes. Simmer gently. Add the cornstarch slurry and cook until the sauce thickens, about 2–3 minutes.
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Glaze the Chicken: Toss the fried chicken into the sauce and stir gently to coat each piece. Let simmer for 2 minutes so the flavor absorbs.
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Prepare the Fried Rice: In a wok or large skillet, heat 1 Tbsp oil over medium-high. Add vegetables and stir-fry for 2–3 minutes. Push them to the side, pour in the beaten eggs, and scramble them quickly. Add the rice, breaking up any clumps. Pour in soy sauce and sesame oil, then toss everything together until hot and well combined. Mix in chopped green onions.
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Assemble the Plate: Scoop the vegetable fried rice onto plates or into bowls. Top with the crispy saucy chicken. Sprinkle sesame seeds and extra green onions on top for a beautiful finish.
Notes
This dish is ideal for making ahead. You can fry the chicken earlier in the day and just reheat it in the sauce before serving. The rice also tastes great as leftovers—just reheat in a skillet for a quick next-day meal.
INGREDIENTS YOU’LL NEED
For the Chicken:
- 2 boneless, skinless chicken breasts, cubed
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 large egg, beaten
- Vegetable oil, for frying
For the Sauce:
- 3 Tbsp soy sauce
- 2 Tbsp honey
- 1 Tbsp hoisin sauce
- 2 Tbsp ketchup
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 tsp cornstarch + 2 Tbsp water (slurry)
- ½ tsp chili flakes (optional)
For the Vegetable Fried Rice:
- 3 cups cooked white rice (preferably day-old)
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 Tbsp soy sauce
- 1 tsp sesame oil
- 2 eggs, lightly beaten
- 2 green onions, chopped
- 1 Tbsp oil
Optional Garnishes:
- Sesame seeds
- Sliced green onions
How to Make Crispy Saucy Chicken with Vegetable Fried Rice
STEP-BY-STEP INSTRUCTIONS
- Prep the Chicken Coating: In a mixing bowl, combine flour, cornstarch, garlic powder, paprika, salt, and pepper. In a separate bowl, beat the egg.
- Coat and Fry the Chicken: Dip each piece of chicken in the egg, then toss in the flour mixture to coat. Heat oil in a deep skillet over medium-high heat. Fry chicken in batches, being careful not to overcrowd the pan. Fry each batch for 4–5 minutes until golden and crispy. Set on paper towels to drain.
- Make the Sauce: In a clean pan, heat a bit of oil and sauté garlic and ginger until fragrant (about 1 minute). Stir in soy sauce, honey, hoisin, ketchup, and optional chili flakes. Simmer gently. Add the cornstarch slurry and cook until the sauce thickens, about 2–3 minutes.
- Glaze the Chicken: Toss the fried chicken into the sauce and stir gently to coat each piece. Let simmer for 2 minutes so the flavor absorbs.
- Prepare the Fried Rice: In a wok or large skillet, heat 1 Tbsp oil over medium-high. Add vegetables and stir-fry for 2–3 minutes. Push them to the side, pour in the beaten eggs, and scramble them quickly. Add the rice, breaking up any clumps. Pour in soy sauce and sesame oil, then toss everything together until hot and well combined. Mix in chopped green onions.
- Assemble the Plate: Scoop the vegetable fried rice onto plates or into bowls. Top with the crispy saucy chicken. Sprinkle sesame seeds and extra green onions on top for a beautiful finish.
Helpful Tips
- Use Day-Old Rice: Fresh rice can be too moist. Refrigerated rice has the perfect dry texture for frying.
- Fry in Small Batches: This keeps the oil temperature stable and the chicken crispy.
- Pre-Chop Ingredients: Prepping everything before you start cooking makes the process smoother and quicker.
- Make It Spicier: Add more chili flakes or a splash of hot sauce to the glaze for extra heat.
- Swap in Different Proteins: Try this with lamb, turkey ham, or beef sausage for a twist on the classic.
Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Pan-Fry, Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Can be adapted for Gluten-Free, Dairy-Free
Notes
This dish is ideal for making ahead. You can fry the chicken earlier in the day and just reheat it in the sauce before serving. The rice also tastes great as leftovers—just reheat in a skillet for a quick next-day meal.
Nutritional Information (Approx. Per Serving)
- Calories: 450–500 kcal
- Protein: 28 g
- Carbohydrates: 40 g
- Fats: 18 g
- Fiber: 4 g
- Sodium: Moderate—adjust soy sauce as needed
Frequently Asked Questions
Can I use lamb or turkey ham instead of chicken?
Yes! Lamb adds a hearty, rich flavor, and turkey ham is a quick and easy protein swap. Just adjust the cooking times.
What vegetables can I use in the fried rice?
Any mix of colorful veggies works: bell peppers, snap peas, chopped broccoli, or even zucchini.
How do I store leftovers?
Store in airtight containers in the refrigerator for up to 3 days. Reheat chicken in the oven to maintain crispiness.
Can I make it gluten-free?
Absolutely! Use tamari in place of soy sauce, and check that all condiments are gluten-free certified.
Storage Instructions
- Refrigerator: Store chicken and rice separately in airtight containers for up to 3 days.
- Freezer: Freeze in separate containers for up to 2 months. Thaw overnight in the fridge.
- Reheating: Reheat rice in a skillet with a little oil. Warm the chicken in a 350°F oven for 10 minutes to restore its crispiness.
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Conclusion
Whether you’re craving a comforting dinner after a long day or planning a special meal that doesn’t feel like a chore, Crispy Saucy Chicken with Vegetable Fried Rice hits all the right notes. It’s savory, it’s satisfying, and it offers that wonderful balance of textures—from the crispy chicken to the warm, fragrant rice. It’s a recipe you’ll come back to again and again, not just for the taste, but for the joy it brings to the table.