This crispy chicken strips with risotto rice is one of those dishes I throw together in my kitchen when we need a filling lunch without too much fuss. It’s basically strips of chicken breast fried extra crunchy and served over rice cooked risotto-style with spices like curry and a hint of cinnamon. The sauce ties it all together—tangy from vinegar and ketchup, a bit sweet from honey, and spicy if you go heavy on the hot sauce. I usually make it for three of us, and it works well midweek or weekends. The rice uses Egyptian rice which absorbs flavors nicely, but regular long-grain works fine too. First time I cooked it, I forgot to chill the water for the breading and the coating got soggy, so now I always keep ice handy. Prep takes about 45 minutes including marinating, and cooking another 45. It’s practical because you can multitask—sauce first, then rice, chicken last.
Ingredients
For the sauce (for chicken and rice)
- 2 tbsp vegetable oil
- 3 tbsp ketchup
- 2 tbsp vinegar
- 3 tbsp barbecue sauce
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp hot sauce
- Salt, black pepper, chili flakes, paprika, garlic powder, onion powder to taste
- Water to thin, as needed
For the risotto rice
- 1 medium white onion, chopped small
- 1 tbsp sugar
- 2 tbsp oil and butter, mixed
- Curry powder, turmeric, black pepper, salt to taste
- 2 chicken bouillon cubes
- 1/4 tsp ground cinnamon
- Boiling water, enough to cook the rice
- 2 cups Egyptian rice (or long-grain)
- Part of the sauce
For the chicken
- 1 whole chicken breast, cut into strips
- 1 tsp chicken seasoning
- 1 tsp curry powder
- Part of the sauce, for marinating
For breading and frying
- 1 cup all-purpose flour
- 3 tbsp cornstarch
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp chicken seasoning
- Pinch curry powder and turmeric
- Pinch salt, black pepper, chili flakes
- Ice-cold water
- Vegetable oil for deep frying
Instructions
- Start the sauce: heat 2 tbsp oil in a pan, add all sauce ingredients and seasonings, simmer a few minutes, thin with water if needed. Set aside most of it.
- For rice: in a pot, heat oil-butter mix, sauté onion with sugar till soft.
- Add spices, cubes, some sauce, then rice. Pour in boiling water to cover, cook covered on low until done, about 20 minutes.
- Cut chicken into strips, mix with seasonings and some sauce, let sit 15 minutes.
- Combine all breading ingredients in a bowl.
- Dip each strip in dry mix, then ice water, then dry mix again.
- Heat oil to 350F, fry strips in batches till golden, 5-7 minutes. Drain on paper.
- Scoop rice onto plates, top with strips, drizzle sauce over.
Why You’ll Love This Recipe
- The sauce comes together quick from pantry stuff and works for everything.
- Chicken stays juicy inside with that double-dipped crunch outside.
- Fills up a family lunch without leftovers piling up.
Chef’s Tips for Perfection
- Don’t skip the ice water dip—keeps breading from falling off while frying.
- Cook rice on low after boiling point so it doesn’t get mushy.
- If less spice, cut hot sauce in half and taste sauce before using.
Storage and Reheating
Leftovers keep in the fridge up to 2 days in a covered container. Reheat chicken in oven at 350F for 10 minutes to crisp up again; rice in microwave with a splash of water.
Nutritional Notes
Per serving: around 680 calories, mostly from frying oil and rice. Carbs heavy from rice, protein from chicken.
Crispy Chicken Strips with Spiced Risotto
