Sticky Chicken & Shrimp Fried Rice with Yum Yum Sauce

Instructions

Step 1 Coat the chicken pieces in cornstarch, then dip into the beaten eggs until fully coated.

Step 2 Heat 2 tablespoons of oil in a pan over medium-high heat and fry the chicken until golden and crispy. Remove and set aside.

Step 3 In a bowl, whisk together soy sauce, honey, brown sugar, ketchup, rice vinegar, garlic, and ginger to make the sticky sauce.

Step 4 In the same pan, pour in the sauce and simmer for 2–3 minutes until thickened.

Step 5 Add the fried chicken to the sauce and toss until evenly coated.

Step 6 In another pan, cook the shrimp for 2–3 minutes until pink and opaque, then set aside.

Step 7 In a wok or large pan, scramble the lightly beaten eggs, then add mixed vegetables and cook briefly.

Step 8 Add cooked rice and stir-fry, seasoning with salt, pepper, and sesame oil.

Step 9 Return shrimp to the rice and mix, then top or serve alongside the sticky chicken.

Step 10 In a small bowl, mix mayonnaise, ketchup, garlic powder, and sugar to create the yum yum sauce.

Step 11 Serve hot with yum yum sauce on the side.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days.

Reheat in a skillet over medium heat with a splash of water to keep rice moist.

Microwave in short intervals, stirring between each for even heating.

Store sauce separately and add fresh after reheating for best flavor.