Description
A refined balance of textures featuring golden chicken glazed in a glossy sauce, paired with fragrant vegetable-flecked fried rice.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb / 450 g), thinly sliced into 1/2-inch strips
- 3 cups cold cooked jasmine rice (preferably day-old)
- 2 large eggs, lightly beaten
- 1 cup frozen peas and carrots, thawed
- 1 small carrot, julienned
- 3 scallions, white and green separated and thinly sliced
- 3 tbsp soy sauce (regular or low-sodium)
- 2 tbsp rice vinegar
- 2 tbsp honey or brown sugar
- 1 tbsp hoisin sauce
- 1 tsp chili garlic sauce (adjust to taste)
- 1 tsp sesame oil
- 1/2 cup all-purpose flour, seasoned with salt and pepper
- 1 large egg, beaten (for dredging)
- 1/2 cup panko breadcrumbs
- Neutral oil for frying (canola or vegetable)
- Toasted sesame seeds for garnish
- Finely chopped fresh cilantro or parsley for garnish
Instructions
- Prepare the sauce: whisk soy sauce, rice vinegar, honey, hoisin, chili garlic sauce, and sesame oil until glossy.
- Dredge the chicken: season strips with salt and pepper, dip in beaten egg, then flour, then panko.
- Fry the chicken: heat oil in a skillet and fry the chicken until golden and crisp, about 3–4 minutes per side.
- Scramble the eggs: wipe the pan, heat oil, add beaten eggs and quickly cook.
- Stir-fry the vegetables: sauté carrots until caramelized, then add peas and white scallion parts.
- Fry the rice: add cold rice, spread and let it toast briefly, then toss.
- Combine rice and eggs: return eggs to the wok, add reserved 2 tbsp sauce and oil, toss until seasoned.
- Reheat the sauce for the chicken: warm remaining sauce until it simmers and thickens.
- Finish the chicken: toss fried chicken in the heated sauce to coat.
- Plate: mound vegetable fried rice, arrange saucy chicken atop, and garnish with scallions, sesame seeds, and herbs.
Notes
Use day-old chilled rice to prevent clumping. Maintain oil temperature for a crisp crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg