Crispy chicken tossed in a sweet and savory glaze, served with colorful vegetable fried rice for a perfect homemade takeout-style meal.

Scale

2 chicken breasts, cut into bite-sized pieces

½ cup all-purpose flour

½ cup cornstarch

1 tsp garlic powder

1 tsp paprika

½ tsp salt

½ tsp black pepper

1 large egg, beaten

Oil for frying

3 tbsp soy sauce

2 tbsp honey

1 tbsp hoisin sauce

2 tbsp ketchup

2 cloves garlic, minced

1 tsp ginger, minced

1 tsp cornstarch + 2 tbsp water

½ tsp chili flakes (optional)

3 cups cooked and cooled rice

1 cup mixed vegetables

2 tbsp soy sauce

1 tsp sesame oil

2 eggs, lightly beaten

2 green onions, sliced

1 tbsp vegetable oil

Sesame seeds and sliced green onions for garnish

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1. Mix flour, cornstarch, and seasonings. Dip chicken in egg, then coat in flour mixture.

2. Fry chicken pieces in hot oil until golden and crispy. Drain on paper towels.

3. Combine soy sauce, honey, hoisin sauce, ketchup, garlic, and ginger in a saucepan. Simmer.

4. Add cornstarch-water mix and stir until thickened. Toss chicken in sauce.

5. Heat vegetable oil in a wok, add mixed vegetables and cook for 2–3 minutes.

6. Push veggies aside, scramble eggs, then add rice.

7. Drizzle soy sauce and sesame oil, toss everything together.

8. Add green onions, remove from heat.

9. Serve rice with saucy chicken, garnished with sesame seeds and onions.

Air fry or bake chicken for a lighter version.

Add pineapple or cashews for variation.

Use brown rice or cauliflower rice for a healthier option.

Store separately for up to 3 days for best texture.