Description
A classic takeout-style dish featuring crispy, honey-glazed chicken served over a savory, easy homemade fried rice.
Ingredients
1.5 lbs boneless chicken thighs, cut into bite-size pieces
1 tsp salt
1/2 tsp black pepper
1 large egg, beaten
1/2 cup cornstarch
1/4 cup all-purpose flour
2 cups vegetable oil for frying
1/3 cup soy sauce
1/3 cup chicken broth
1/4 cup brown sugar
2 tbsp honey
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp ginger, minced
1 tbsp cornstarch + 2 tbsp water (for slurry)
1 tbsp sesame seeds
3 cups cooked day-old jasmine rice
2 large eggs (for rice)
2 tbsp butter
1/2 cup frozen peas and carrots
3 tbsp soy sauce (for rice)
Instructions
Step 1: Season chicken pieces with salt and pepper, then dip in beaten egg and dredge in the cornstarch and flour mixture.
Step 2: Heat oil in a large skillet or wok to 350°F and fry chicken in batches until golden and crispy (about 5-6 minutes). Drain on a rack.
Step 3: In a small saucepan, whisk together sauce ingredients: soy sauce, broth, brown sugar, honey, vinegar, garlic, and ginger. Bring to a simmer.
Step 4: Stir the cornstarch slurry into the sauce and simmer until thickened and glossy.
Step 5: For the rice: Melt butter in a wok, scramble eggs, add vegetables and rice, then toss with soy sauce until heated through.
Step 6: Toss the crispy chicken in the prepared sticky sauce until fully coated and serve over the fried rice with a sprinkle of sesame seeds.
Notes
Use cold rice to prevent mushy fried rice. For a spicier kick, add a teaspoon of red chili flakes to the sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying and Sautéing
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 15g
- Sodium: 1100mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
