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Caramelized Chicken with Sticky Rice

This dish features shredded fried chicken coated in a sweet and savory soy-honey glaze, served over sticky rice that absorbs the flavorful sauce. The final dish showcases tender chicken with a caramelized exterior and sticky, glossy rice with a slightly chewy texture, offering a harmonious balance of flavors and textures.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Fusion
Calories: 550
Ingredients Equipment Method

Ingredients
  

  • 2 cups sticky rice rinsed and soaked for 30 minutes
  • 1 lb fried chicken shredded into bite-sized pieces
  • 3 tablespoons soy sauce preferably dark soy for richness
  • 2 tablespoons honey
  • 3 cloves garlic finely minced
  • 1 teaspoon sesame oil for added aroma
  • 1 tablespoon vegetable oil for frying

Equipment

  • Frying pan or skillet
  • Cooking spoon or spatula
  • Steaming basket or rice cooker
  • Sharp knife
  • Cutting board

Method
 

  1. Drain the soaked sticky rice and set up a steaming basket or rice cooker; steam the rice until fully cooked and sticky, about 15 minutes. Fluff with a fork and keep warm.
  2. In a small bowl, whisk together soy sauce, honey, minced garlic, and sesame oil to create the caramelized sauce mixture.
  3. Heat the vegetable oil in a frying pan over medium-high heat. Add shredded fried chicken and cook until lightly browned and heated through, about 3-4 minutes, stirring occasionally. Transfer to a plate.
    2 cups sticky rice
  4. Pour the sauce mixture into the same pan over medium heat. Cook, stirring constantly, until the sauce thickens and coats the chicken and pan surface, about 2-3 minutes. The mixture should become glossy and caramelized.
    2 cups sticky rice
  5. Arrange the warm sticky rice on serving plates and top generously with the caramelized chicken and sauce. Garnish with sesame seeds or sliced green onions if desired. Serve immediately.
    2 cups sticky rice