Sticky Chicken & Fried Rice (Print)
Crispy sticky chicken paired with savory fried rice for the ultimate comfort meal.
# Ingredients:
→ For the sticky chicken
01 -
1.5 pounds boneless chicken thighs, cut into bite-size pieces
02 -
1 teaspoon salt
03 -
0.5 teaspoon black pepper
04 -
1 teaspoon garlic powder
05 -
0.5 cup cornstarch
06 -
2 eggs, beaten
07 -
Oil for frying
→ For the glaze
08 -
0.33 cup soy sauce
09 -
0.25 cup brown sugar
10 -
2 tablespoons honey
11 -
1 tablespoon ketchup
12 -
1 tablespoon rice vinegar
13 -
2 garlic cloves, minced
14 -
1 teaspoon cornstarch mixed with 1 tablespoon water
→ For the fried rice
15 -
3 cups cooked day-old rice
16 -
1 cup cooked chicken, diced
17 -
2 eggs, lightly beaten
18 -
2 tablespoons soy sauce
19 -
1 tablespoon oyster sauce
20 -
1 teaspoon sesame oil
21 -
0.5 cup bean sprouts
22 -
2 green onions, sliced
23 -
1 tablespoon butter
24 -
1 tablespoon oil
# Directions:
01 -
Toss the chicken pieces with salt, pepper, and garlic powder. Coat them in cornstarch, dip them in the beaten eggs, and set them aside while the oil heats up.
02 -
Heat oil in a deep skillet over medium heat and fry the chicken in batches for 4 to 5 minutes until golden brown and cooked through. Move the pieces to a paper towel-lined plate so they stay crispy.
03 -
In a small saucepan, combine the soy sauce, brown sugar, honey, ketchup, rice vinegar, and garlic. Simmer for 2 to 3 minutes, then stir in the cornstarch slurry and cook until thick, shiny, and ready to coat every piece.
04 -
Heat oil and butter in a large skillet, scramble the eggs, then add the rice, diced chicken, soy sauce, oyster sauce, sesame oil, bean sprouts, and green onions. Stir-fry until the rice is hot, dark, and packed with flavor.
05 -
Toss the fried chicken in the warm glaze until fully coated, then serve it with a big scoop of fried rice. It’s the perfect comfort food without the takeout run.