Directions
- Prepare the Chicken: In a bowl, combine flour, cornstarch, paprika, cayenne, salt, and black pepper. Dredge the chicken pieces in the mixture, shaking off any excess.
- Heat vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer, cooking 3–4 minutes per side until golden, crispy, and cooked through. Remove from the skillet and set aside on a plate lined with paper towels to drain excess oil.
- Prepare the Fried Rice: In a separate large skillet or wok, heat vegetable oil over medium heat. Sauté onions until translucent, about 3 minutes, then add garlic and cook for 1 more minute until fragrant.
- Add frozen peas and carrots, stirring for 2–3 minutes until heated through. Push vegetables to one side of the pan and pour beaten eggs into the empty space. Scramble the eggs until fully cooked, then mix with the vegetables.
- Add the cooked rice to the pan, breaking up any clumps with a spatula. Pour soy sauce and sesame oil over the rice, stirring to combine thoroughly. Cook for 3–4 minutes until the rice is heated and slightly crispy.
- Plate the fried rice and top with the crispy spicy chicken. Garnish with sliced green onions for color and extra flavor. Serve immediately while the chicken is still hot and crunchy.
Recipe Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 3–4
Difficulty: Medium
Variations & Substitutions
- Substitute chicken with shrimp, tofu, or pork for a different protein option.
- Adjust the spice level by increasing or decreasing the cayenne pepper or adding a drizzle of sriracha.
- Use jasmine, basmati, or brown rice depending on your preference for texture and flavor.
- Add bell peppers, mushrooms, or snap peas to the fried rice for extra color and nutrition.
Serving Suggestions
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