Instructions
Step 1 Season chicken lightly with salt and pepper, then coat in beaten eggs and dredge in cornstarch.
Step 2 Heat oil in a pan and fry the chicken until golden brown and crispy. Remove and set aside.
Step 3 In a separate pan, sauté garlic and ginger until fragrant.
Step 4 Add soy sauce, brown sugar, honey, ketchup, and rice vinegar, stirring to combine.
Step 5 Bring to a simmer, then add the cornstarch slurry and cook until the sauce thickens.
Step 6 Toss the fried chicken in the sauce until fully coated and glossy.
Step 7 In another pan, heat vegetable oil and scramble eggs until fully cooked.
Step 8 Add cooked rice, breaking up clumps, and stir well.
Step 9 Stir in soy sauce, sesame oil, salt, pepper, and green onions.
Step 10 Cook until everything is heated through and well combined.
Step 11 Serve sticky chicken alongside the fried rice and enjoy hot.
Storage and Reheating Tips
Store in airtight containers in the refrigerator for up to 4 days.
Reheat chicken in a skillet or air fryer to maintain crispiness.
Reheat rice with a splash of water to restore moisture.
Keep components separate when possible for best texture.
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