Description
A delightful fusion of crispy chicken and flavorful vegetable fried rice, drizzled with a sweet and savory sauce.
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
- Salt and pepper to taste
Instructions
- Slice the chicken breasts into thin strips.
- In a shallow bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
- In another bowl, whisk together eggs and milk.
- Place 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 over medium-high heat and fry chicken strips until golden brown, about 5-7 minutes.
- For the sauce, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a saucepan; bring to a simmer.
- Stir in the cornstarch slurry until sauce thickens.
- In a pan, heat vegetable oil and cook carrots and peas for 3-4 minutes.
- Add chilled rice, breaking up clumps, then scramble the beaten eggs in the pan.
- Add soy sauce, chopped green onions, salt, and pepper; toss to combine.
- Drizzle sauce over chicken and serve over vegetable fried rice.
Notes
For extra crispiness, double dredge the chicken. Use day-old rice for better fried rice texture.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 10g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 200mg