Crispy Honey Garlic Chicken Fried Rice

Serves 7
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Directions

  1. 1Add salt reduced soy sauce, minced garlic, black pepper, and onion powder to the diced chicken breast.
  2. 2Mix the chicken and seasonings well.
  3. 3Add the seasoned chicken to a ziplock bag.
  4. 4Add potato starch to the bag with the chicken.
  5. 5Mix until the chicken is fully coated with the potato starch.
  6. 6Place the coated chicken on a baking tray lined with parchment paper.
  7. 7Spray the chicken lightly with cooking oil spray.
  8. 8Air fry the chicken at 200°C/400°F for 14-18 minutes, flipping and spraying halfway, until golden and crispy.
  9. 9Add frozen mixed vegetables to a pan on medium heat.
  10. 10Add mixed eggs and egg whites to the pan with the vegetables.
  11. 11Cook and mix the eggs and vegetables well.
  12. 12Add the white part of the spring onion/scallion to the pan.
  13. 13Add day old cooked white rice to the pan.
  14. 14Pour salt reduced soy sauce over the rice.
  15. 15Mix the rice, vegetables, and eggs well.
  16. 16Add the green part of the spring onion/scallion to the fried rice.
  17. 17Mix the fried rice to combine all ingredients.
  18. 18For the honey garlic sauce, add minced garlic to a pan on medium heat.
  19. 19Add salt reduced soy sauce and water to the pan.
  20. 20Add reduced sugar ketchup to the pan.
  21. 21Add rice wine vinegar to the pan.
  22. 22Add cornflour mixed with cold water to the sauce to help it thicken.
  23. 23Take the pan off the heat and add honey.
  24. 24Mix the sauce until it thickens.
  25. 25Add the crispy chicken to the honey garlic sauce.
  26. 26Coat the chicken evenly in the sauce.
  27. 27Divide the fried rice and honey garlic chicken into 7 equal servings.

Ingredients

  • 1.05 kg Diced Boneless & Skinless Chicken Breast
  • 35 ml Salt Reduced Soy Sauce
  • 2 Minced Garlic Cloves
  • 0.5 Tsp Black Pepper
  • 1 Tsp Onion Powder
  • 100 g Potato Starch
  • 500 g Frozen Mixed Vegetables
  • 4 Eggs
  • 200 g Egg Whites
  • 30 g Spring Onion/Scallion (white part only)
  • 980 g Day Old Cooked White Rice
  • 40 ml Salt Reduced Soy Sauce
  • 20 g Spring Onion/Scallion (green part only)
  • 5 Minced Garlic Cloves
  • 60 ml Salt Reduced Soy Sauce
  • 60 ml Water
  • 100 g Reduced Sugar Ketchup
  • 25 ml Rice Wine Vinegar
  • 1 Tsp Cornflour
  • 80 ml Cold Water
  • 80 g Honey

Equipment

Ziplock bagBaking trayPanSpatula