Honey Garlic Chicken with Egg Fried Rice

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Wtf why the hell do my peas look so discolored in this photo lmao, I didn’t even use canned peas either.

You know, on the times where have enough money to make something special, I have to go big or go home. Honey garlic chicken with egg fried rice is one of my personal signature recipes, and I can’t get enough of it.

Any who, I hope you enjoy! Also, this is a deep frying required recipe…

Ingredients:

Tenderizing Chicken

• 1 Chicken Breast (or boneless thighs) sliced into cubes
• 1 tsp Lemon Juice (or apple cider vinegar)
• Salt
• Pepper
• 2 tbsp Potato or Corn Starch

Batter:

• 1-2 Eggs
• 1/4 cup Potato or Corn starch
• Salt
• Pepper

Honey Garlic Sauce:

• 2 tbsp of Unsalted Butter
• 2 tbsp of Minced Garlic (or however much you feel is enough)
• 4 tbsp Honey
• 2 tsp Maple Syrup (I know, it’s a little weird but trust the process)
• 1 tbsp brown sugar (Optional)
• 1 tsp Chili Garlic Sauce (Optional)
• 1 tsp Dark Soy Sauce
• Salt to taste

Egg Fried Rice:

• 1 Cup Day Old Jasmine Rice (or any long-grain white will do)
• 1 tbsp Unsalted Butter or Rendered Chicken Fat
• 2 tbsp Neutral Oil
• 2 Large Eggs beaten with a pinch of salt
• 1/2 cup diced Yellow Onion
• 1/2 cup of Frozen Peas, Carrots, and Corn (there should be a bag with these 3 items at your local grocery store)
• 2 cloves Garlic (finely minced)
• 1 tsp grated Ginger
• 1 tbsp Light soy sauce
• 1 tbsp Oyster sauce
• 1 tsp Dark soy sauce
• 1 tsp Shaoxing wine (dry sherry also works)
• 1 tsp MSG
• Couple drops of fish sauce (like 3 or 4)
• 1 tsp toasted sesame oil (optional)
• White pepper to taste

Tips:

• When adding salt to the honey garlic sauce, be EXTRA careful when adding salt to taste. You’re already adding dark soy sauce, so adjust the salt values in small increments.
• Timing is everything when it comes to frying rice. This is done reeeeeeally quickly, and if you’re prone to burning things easily in the kitchen, it’d be better to cook some other things first to get a feel, and then do attempt this.
• If you don’t have the majority of the Asian ingredients listed (oyster sauce, Shaoxing wine, etc.), that’s fine. The main non-negotiables though are the soy sauces, MSG, ginger, and garlic.

Steps:

Chicken

• Step 1: In a bowl with your chicken, add in some lemon juice, salt, pepper, and the starch.
• Step 2: Mix all of the ingredients together to tenderize, cover the top of the bowl and leave in the refrigerator for at least an hour.

Frying the Chicken

• Step 1: Take the chicken out the refrigerator and drain the juices. Be sure to lightly pat the chicken dry.
• Step 2: In a separate bowl, whisk in eggs with salt and pepper and beat until scrambled. Slowly incorporate the cornstarch in batches.
• Step 3: Preheat your wok with oil (or deep fryer) to 350°F
• Step 4: Add in the chicken to the batter and make sure every piece is covered by it.
• Step 5: Transfer the cooked chicken to a wire rack (or a bowl/plate with paper towels) and let them rest for 10-15 minutes to firm up.
• Step 6: Crank the heat to high (or 400°F if using a deep fryer) and refry them for around 1-2 minutes. Remove the chicken again and drain them on a rack or paper towels

Honey Garlic Sauce

• Step 1: In a pan over medium heat, add in your butter and stir constantly as it bubbles and foams. Once you see golden-brown specks, toss in your garlic and sauté until fragrant (around a minute)
• Step 2: Toss in your honey, maple syrup, brown sugar, chili garlic sauce, and dark soy sauce and slowly stir until it starts to bubble. Once it does, lower the heat to a simmer. Add salt or other spices to taste.
• Step 3: Add in your chicken and make sure everything is well combined. Once that’s done, turn off the heat and garnish with sesame seeds, and chopped spring onions (optional)

Egg Fried Rice

• Step 1: Heat a wok or pan over high heat (or medium-high if you aren’t too confident) until it just begins to smoke. Add in neutral oil, and swirl to coat.
• Step 2: Add in chopped onions, stir fry for around 30 seconds. Add in your garlic and ginger and sauté for around 10 seconds (make sure not to burn it)
• Step 3: Add in a touch more oil if the pan is dry. Pour in your eggs, and let them just BARELY set. Then fold and break into soft curds.
• Step 4: Add in the cold rice, and break it into clumps. Toss it vigorously, and make sure every grain hits the heat to get it crisp (if you’re using a wok, this is where the magic comes into play)
• Step 5: Pour in your light soy sauce, dark soy sauce, oyster sauce, fish sauce, MSG, Shaoxing wine, and incorporate it all together quickly.
  • If you’re using a wok, pour the sauces around the edges first so it hits the hot metal and vaporizes a little bit
  • If you are using a pan, try to clump together the fried rice in the center and then toss in the sauces. It’s not a necessity by any means, but it might give the same wok hei feeling if you do it right.
• Step 6: Stir in the peas, carrots, and corn until everything is evenly distributed.
• Step 7: Add in butter or chicken fat, toss until melted through. Finish with sesame oil, scallions, and white pepper (optional). I hope you enjoy it!

Cravings & Comfort Recipe

Honey Garlic Chicken with Egg Fried Rice

Golden fried honey garlic chicken garnished with sesame seeds and spring onions, with a side of restaurant-style fried rice

Prep Time25 min

Cook Time25 min

Total Time50 min – 1 hour

Servings1 large serving

Calories1,200 – 1,400 calories

CuisineChinese-American

Print Recipe Grocery List

Ingredients

US Customary — Metric

Tenderizing Chicken

• 2 Chicken Breast (or boneless thighs) sliced into cubes
• Lemon Juice (or apple cider vinegar)
• Salt
• Pepper
• 2 tbsp Potato or Corn Starch

Batter

• 1-2 Eggs
• 1/4 cup Potato or Corn starch
• Salt
• Pepper

Honey Garlic Sauce

• 2 tbsp of Unsalted Butter
• 2 tbsp of Minced Garlic (or however much you feel is enough)
• 4 tbsp Honey
• 2 tsp Maple Syrup (I know, it's a little weird but trust the process)
• 1 tbsp brown sugar (Optional)
• 1 tsp Chili Garlic Sauce (Optional)
• 1 tsp Dark Soy Sauce
• Salt to taste

Egg Fried Rice

• 1 Cup Day Old Jasmine Rice (or any long-grain white will do)
• 1 tbsp Unsalted Butter or Rendered Chicken Fat
• 2 tbsp Neutral Oil
• 2 Large Eggs beaten with a pinch of salt
• 1/2 cup diced Yellow Onion
• 1/2 cup of Frozen Peas, Carrots, and Corn (there should be a bag with these 3 items at your local grocery store)
• 2 cloves Garlic (finely minced)
• 1 tsp grated Ginger
• 1 tbsp Light soy sauce
• 1 tbsp Oyster sauce
• 1 tsp Dark soy sauce
• 1 tsp Shaoxing wine (dry sherry also works)
• 1 tsp MSG
• Couple drops of fish sauce (like 3 or 4)
• 1 tsp toasted sesame oil (optional)
• White pepper to taste

Instructions

Chicken

1. In a bowl with your chicken, add in some lemon juice, salt, pepper, and the starch.
2. Mix all of the ingredients together to tenderize, cover the top of the bowl and leave in the refrigerator for at least an hour.

Frying the Chicken

1. Take the chicken out the refrigerator and drain the juices. Be sure to lightly pat the chicken dry.
2. In a separate bowl, whisk in eggs with salt and pepper and beat until scrambled. Slowly incorporate the cornstarch in batches.
3. Preheat your wok with oil (or deep fryer) to 350°F
4. Add in the chicken to the batter and make sure every piece is covered by it.
5. Transfer the cooked chicken to a wire rack (or a bowl/plate with paper towels) and let them rest for 10-15 minutes to firm up.
6. Crank the heat to high (or 400°F if using a deep fryer) and refry them for around 1-2 minutes. Remove the chicken again and drain them on a rack or paper towels

Honey Garlic Sauce

1. In a pan over medium heat, add in your butter and stir constantly as it bubbles and foams. Once you see golden-brown specks, toss in your garlic and sauté until fragrant (around a minute)
2. Toss in your honey, maple syrup, brown sugar, chili garlic sauce, and dark soy sauce and slowly stir until it starts to bubble. Once it does, lower the heat to a simmer. Add salt or other spices to taste.
3. Add in your chicken and make sure everything is well combined. Once that's done, turn off the heat and garnish with sesame seeds, and chopped spring onions (optional)

Egg Fried Rice

1. Heat a wok or pan over high heat (or medium-high if you aren't too confident) until it just begins to smoke. Add in neutral oil, and swirl to coat.
2. Add in chopped onions, stir fry for around 30 seconds. Add in your garlic and ginger and sauté for around 10 seconds (make sure not to burn it)
3. Add in a touch more oil if the pan is dry. Pour in your eggs, and let them just BARELY set. Then fold and break into soft curds.
4. Add in the cold rice, and break it into clumps. Toss it vigorously, and make sure every grain hits the heat to get it crisp (if you're using a wok, this is where the magic comes into play)
5. Pour in your light soy sauce, dark soy sauce, oyster sauce, fish sauce, MSG, Shaoxing wine, and incorporate it all together quickly.
6. *If you're using a wok, pour the sauces around the edges first so it hits the hot metal and vaporizes a little bit
7. *If you are using a pan, try to clump together the fried rice in the center and then toss in the sauces. It's not a necessity by any means, but it might give the same wok hei feeling if you do it right.
8. Stir in the peas, carrots, and corn until everything is evenly distributed.
9. Add in butter or chicken fat, toss until melted through. Finish with sesame oil, scallions, and white pepper (optional). I hope you enjoy it!

Notes

• Tips:
• When adding salt to the honey garlic sauce, be EXTRA careful when adding salt to taste. You're already adding dark soy sauce, so adjust the salt values in small increments.
• Timing is everything when it comes to frying rice. This is done reeeeeeally quickly, and if you're prone to burning things easily in the kitchen, it'd be better to cook some other things first to get a feel, and then do attempt this.
• If you don't have the majority of the Asian ingredients listed (oyster sauce, Shaoxing wine, etc.), that's fine. The main non-negotiables though are the soy sauces, MSG, ginger, and garlic.

Quick Measurement Converter

Choose an ingredient when density matters. Unknown ingredients are converted by volume instead of guessed by weight.

Amount US unitCupTablespoonTeaspoonFluid ounceOunce (weight)Pound IngredientWaterFlourGranulated sugarPacked brown sugarPowdered sugarButterOilMilkButtermilkHeavy creamHalf & halfLight creamOther / volume only

Metric result240 mL

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Cravings & Comfort

Nutrition estimate

Calories1,200 – 1,400 caloriesper serving

Serving1 large serving

Protein65 – 75g

Carbs95 – 115g

Fat50 – 65g

Calories are an estimate and can change based on brands, serving size, toppings, sauce amount, and oil absorption.

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