Description
Chicken with Vegetable Fried Rice delivers a delightful punch of flavor that will make your taste buds dance. Crispy chicken nestled alongside colorful rice creates a satisfying meal perfect for weeknight dinners that come together quickly and taste like a restaurant favorite.
Ingredients
Scale
Main Ingredients:
- 500 g boneless chicken thighs or breasts, cut into bite-sized pieces
- 2 cups cooked rice (preferably day-old)
- 1 cup mixed vegetables (carrots, peas, corn, bell peppers)
Binding and Coating Ingredients:
- 1 egg
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- Salt and pepper, to taste
- Oil for frying
Seasoning and Sauce Ingredients:
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon tomato ketchup
- 1 tablespoon chili sauce (adjust to taste)
- 1 tablespoon brown sugar
- ½ cup water
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 2 green onions, chopped
Instructions
- Marinate 500g chicken pieces with 2 tablespoons soy sauce, salt, and pepper. Whisk 1 egg and combine with 1 tablespoon cornstarch and 1 tablespoon flour to create a coating. Ensure each chicken piece is thoroughly covered.
- Heat 2-3 inches vegetable oil to 350°F (175°C) in a deep skillet. Carefully place chicken pieces into hot oil, avoiding overcrowding. Fry for 3-4 minutes per batch until golden brown and internal temperature reaches 165°F (74°C).
- Drain chicken on paper towels to remove excess oil and maintain crispiness.
- Prepare sauce by heating 1 tablespoon sesame oil in a saucepan. Sauté 2 minced garlic cloves for 30 seconds. Add 1 tablespoon each of soy sauce, ketchup, chili sauce, and brown sugar.
- Pour ½ cup water into sauce mixture. Whisk 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Stir slurry into sauce and simmer for 2-3 minutes until thickened.
- Coat crispy chicken pieces completely in prepared sauce, ensuring even distribution.
- For fried rice, heat 1 tablespoon sesame oil in a wok. Sauté 1 chopped onion and 2 minced garlic cloves for 1 minute.
- Add 1 cup mixed vegetables to wok. Cook for 2-3 minutes until slightly tender.
- Incorporate 2 cups day-old rice into vegetable mixture. Stir-fry for 4-5 minutes at medium-high heat.
- Season rice with 2 tablespoons soy sauce, salt, and pepper. Garnish with 2 chopped green onions before serving.
Notes
- Marinate the chicken for at least 30 minutes to help the flavors penetrate deeply and tenderize the meat.
- Pat the chicken completely dry before coating to ensure an ultra-crispy exterior that won’t get soggy.
- Choose a high-heat oil like peanut or vegetable oil for frying, which helps create a golden, crunchy coating.
- For a gluten-free version, swap regular flour with rice flour or cornstarch, which can make the coating even crispier.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Stir-Fried
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 438 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg