Description
Deliciously crunchy on the outside and tender on the inside, this dish balances sweetness from the sauce with savory, crispy chicken, served atop colorful vegetable fried rice.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 large eggs
- 1/4 cup milk
- Vegetable oil for frying
- 1 cup soy sauce
- 1/2 cup honey
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 3 cups cooked jasmine rice, chilled
- 2 tablespoons vegetable oil
- 1 cup diced carrots
- 1 cup peas
- 1/2 cup chopped green onions
- 2 large eggs, beaten
- 2 tablespoons soy sauce
Instructions
- Slice the chicken breasts into thin strips for even cooking.
- Mix the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper in a shallow bowl.
- Whisk the eggs with the milk in another bowl to create a batter.
- Place the panko breadcrumbs in a third bowl.
- Dredge each chicken strip in the flour mixture, dip into the egg mixture, and coat with panko breadcrumbs.
- Heat vegetable oil in a deep pan over medium-high heat and fry the chicken strips in batches until golden brown, about 5-7 minutes. Drain on paper towels.
- For the sauce, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a saucepan; bring to a simmer.
- Stir in the cornstarch slurry until the sauce thickens, then set aside.
- In a large pan, heat vegetable oil, add diced carrots and peas, and cook until tender, about 3-4 minutes.
- Stir in chilled rice, breaking any clumps, and scramble the beaten eggs in an open space before incorporating into the rice.
- Add soy sauce, chopped green onions, salt, and pepper, tossing until well combined.
- Drizzle sauce over crispy chicken and toss to coat. Serve on top of vegetable fried rice.
Notes
Ensure oil is hot enough for frying to maintain crispiness. Use day-old rice for best results in fried rice.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 10g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg