Sticky Garlic Chicken Rice (Print)
Enjoy sticky garlic chicken with egg fried rice, a delicious and satisfying meal.
# Ingredients:
→ Chicken
01 -
1 1/2 pounds boneless, skinless chicken thighs or chicken breast, cut into bite-size pieces
02 -
2 eggs, beaten
03 -
1 cup cornstarch
04 -
1 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
Oil, for frying
→ Sauce
09 -
1/3 cup soy sauce
10 -
3 tablespoons honey
11 -
2 tablespoons brown sugar
12 -
2 tablespoons hoisin sauce
13 -
3 cloves garlic, minced
14 -
1 teaspoon ginger, minced (optional)
15 -
1 teaspoon cornstarch mixed with 2 tablespoons water
→ Fried Rice
16 -
3 cups cooked day-old white rice
17 -
2 eggs, lightly beaten
18 -
1 cup peas and carrots
19 -
2 green onions, sliced
20 -
1 tablespoon butter
21 -
1 tablespoon oil
22 -
2 tablespoons soy sauce
23 -
Black pepper, to taste
# Directions:
01 -
Season the chicken with garlic powder, onion powder, salt, and black pepper. Dip each piece in beaten egg, then coat well in cornstarch to fry up crisp and golden.
02 -
Heat oil in a deep skillet over medium heat. Fry the chicken in batches until golden brown and cooked through, about 4 to 5 minutes per batch. Set it on a paper towel-lined plate while preparing the rest.
03 -
In a large skillet, heat the butter and oil. Add the eggs and scramble quickly, then stir in the rice, peas and carrots, green onions, soy sauce, and black pepper. Cook until the rice is hot and lightly seasoned.
04 -
In a clean skillet, combine the soy sauce, honey, brown sugar, hoisin sauce, garlic, and ginger if using. Let it simmer for 2 to 3 minutes, then stir in the cornstarch slurry. Cook until the sauce becomes thick, shiny, and smooth.
05 -
Add the crispy chicken to the sauce and toss until evenly coated. Serve the chicken alongside the egg fried rice while the sauce is still glossy.