Fried Chicken with Tender Vegetables Recipe

A flavorful stir-fry that combines crispy fried chicken with tender eggplant, colorful bell peppers, and a rich, spicy soy-based sauce. This dish brings together vibrant textures and bold flavors in one satisfying skillet meal. The contrast of crunch and softness, heat and sweetness, savory and aromatic, makes it a memorable centerpiece for any home-cooked dinner. Whether served family-style or plated individually, it delivers comfort and flair in every bite.

Ingredient Breakdown

The backbone of this dish is chicken, either thighs or breasts, cut into bite-sized chunks for even frying and maximum surface area for a golden crust. Thighs offer more juiciness, while breast meat remains a leaner option. A quick marinade with soy sauce, ginger juice, white pepper, and salt infuses the chicken with flavor from the inside out. The coating of cornstarch creates a thin, shatteringly crisp crust once fried, holding up beautifully under the sauce.

Eggplant is the sponge of the vegetable world—absorbing flavor while softening to a creamy texture. Bell peppers add crunch and sweetness, while onions bring a mellow sharpness and natural sweetness when slightly caramelized. Together, they offer both visual vibrance and a range of textures.

Aromatics like minced garlic and ginger elevate the entire dish with warm, earthy undertones. These simple additions are essential to giving the stir-fry depth.

Then comes the spicy soy-based sauce—a carefully balanced blend of soy sauce, oyster sauce, brown sugar, chili garlic sauce, sesame oil, and chicken broth. The final cornstarch slurry tightens everything into a luscious glaze, ensuring the sauce clings to every bite without overwhelming the dish.

Step-by-Step Preparation Guide

Start by marinating the chicken. Combine soy sauce, ginger juice, white pepper, and salt in a mixing bowl, then toss in the chicken pieces to coat. A short rest allows the seasonings to penetrate. Add the beaten egg to act as a binder, then dredge each piece in cornstarch, shaking off the excess. The result is a light coating that crisps up quickly and evenly in hot oil.

Heat your oil to 350°F (175°C), ensuring the chicken fries quickly without absorbing excess grease. Cook in batches to avoid overcrowding, which can drop the oil temperature and cause soggy results. Each piece should come out golden brown and crisp. Drain on paper towels and set aside.

In a fresh wok or skillet, warm a couple of tablespoons of oil over medium-high heat. Sauté the garlic and ginger just until fragrant, then toss in the onions and bell peppers. Stir-fry until the vegetables start to soften while still retaining bite. Add the eggplant last, cooking until tender and caramelized on the edges. Be prepared to add extra oil—eggplant is notorious for soaking it up.

In a small bowl, whisk the soy sauce, oyster sauce, brown sugar, chili garlic sauce, sesame oil, and chicken broth or water. Pour this sauce over the vegetables and bring to a simmer. Once bubbling, stir in the cornstarch slurry. The sauce should thicken to a glossy consistency that coats the vegetables without pooling at the bottom.

Add the fried chicken back to the wok and gently toss everything together. Give it a final 1–2 minutes over the heat to meld the flavors and reheat the chicken.

Recipe Tips & Frequently Asked Questions

Achieving crispy chicken that stays crunchy after saucing
Ensure the chicken is well-drained and add it to the sauce only just before serving. If possible, serve immediately after tossing to preserve crispiness.

Cutting vegetables uniformly for even cooking
Keep the pieces roughly the same size to ensure everything cooks evenly and nothing ends up under- or overcooked.

Managing oil absorption when stir-frying eggplant
Use medium-high heat and add oil gradually as needed. Consider salting the eggplant and patting it dry beforehand to reduce absorption.

Adjusting sauce thickness to your liking
Add cornstarch slurry gradually. If it thickens too much, loosen with a splash of water or broth.

Balancing heat levels with chili garlic sauce
Start with less and adjust to taste. For a spicier kick, add chili oil or sliced fresh chilies.

Can I use chicken breast instead of thighs?
Yes, but monitor closely to prevent overcooking. Breast meat tends to dry out faster than thigh meat.

How do I keep the fried chicken crispy after adding sauce?
Fry until deeply golden and toss lightly in sauce just before serving. Do not simmer the chicken in the sauce.

What’s a good substitute for eggplant?
Try zucchini, mushrooms, or even firm tofu for similar texture and absorption.

Can I make this dish ahead of time?
You can prep the components in advance, but combine and reheat just before serving to maintain texture.

Is it possible to make this less spicy?
Yes—reduce or omit the chili garlic sauce and let diners add spice individually.

What to Serve With This Recipe

Pair the stir-fry with steamed jasmine rice or garlic fried rice for a hearty and flavorful base. The rice absorbs the rich sauce and provides a neutral contrast to the bold stir-fry.

For something refreshing, serve alongside a cucumber or radish salad dressed in vinegar and a touch of sugar—perfect to cut through the richness of the sauce.

Offer a dipping sauce like chili vinegar or light soy sauce with calamansi for diners who enjoy extra punch.

Round out the meal with crispy spring rolls or fried dumplings as appetizers or sides.

Quench the spice with an ice-cold calamansi juice, jasmine iced tea, or even a chilled coconut water.

Creative Variations

Swap out the chicken for crispy tofu or tempeh for a vegetarian twist that still delivers texture and flavor.
Substitute eggplant with zucchini, baby corn, or snap peas for seasonal changes and fresh crunch.
Introduce pineapple chunks to add a sweet, tangy contrast to the spicy soy glaze.
Add a Korean spin by replacing chili garlic sauce with gochujang, or use sriracha for smoky heat.
Prefer a crispier finish? Reduce the sauce or serve it on the side to preserve the crunch of the fried chicken.

A delicious harmony of textures and flavors, Fried Chicken with Tender Vegetables is a crowd-pleasing dish that brings comfort and character to the dinner table—perfect for both casual weeknights and festive gatherings. With its balance of crispiness, savoriness, spice, and color, this stir-fry proves that home-cooked meals can be both exciting and comforting in one satisfying dish.

Ingredients

For the Chicken:

500g boneless, skinless chicken thighs or breasts, cut into 1-inch chunks
1 egg, lightly beaten
1 tablespoon soy sauce
1/2 cup cornstarch
1 teaspoon ginger juice (grated and squeezed)
1/4 teaspoon salt
1/2 teaspoon white pepper
Vegetable oil, for deep-frying

For the Vegetables:

1 large eggplant, chopped into bite-sized pieces
1 large onion, sliced into wedges
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
3 cloves garlic, minced
1-inch piece of ginger, minced

For the Spicy Soy Sauce:

3 tablespoons soy sauce (adjust to taste)
1 tablespoon oyster sauce
1 tablespoon brown sugar (or white sugar)
1 teaspoon chili garlic sauce (adjust to spice preference)
1/2 teaspoon sesame oil
1/4 cup chicken broth or water
1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

Optional Garnishes:

Chopped green onions
Toasted sesame seeds

Instructions

Marinate the Chicken:

Place the chicken pieces in a mixing bowl. Add the soy sauce, ginger juice, white pepper, and salt. Toss to coat evenly and let the mixture sit for at least 15 minutes to absorb the flavors.

Crack in the lightly beaten egg and mix thoroughly until the chicken is evenly coated.

In a separate shallow bowl or plate, dredge each chicken piece in cornstarch, ensuring full coverage. Shake off any excess starch before frying.

Deep-Fry the Chicken:

Heat a generous amount of vegetable oil in a deep wok or fryer, reaching a temperature of 350°F (175°C).

Gently lower the coated chicken pieces into the hot oil in small batches, taking care not to overcrowd.

Fry each batch for about 3–4 minutes, or until golden and crispy on the outside and fully cooked within.

Transfer the chicken onto paper towels to drain any excess oil. Set aside.

Stir-Fry the Vegetables:

In a clean wok or large skillet, heat 1 to 2 tablespoons of fresh oil over medium-high heat.

Sauté the minced garlic and ginger for about 30 seconds until aromatic.

Add the onion wedges and bell peppers, stir-frying for 2 to 3 minutes until slightly tender yet crisp.

Toss in the eggplant and continue stir-frying for another 3 to 5 minutes, or until soft and cooked through. Add more oil if the eggplant absorbs too much.

Make the Spicy Soy Sauce:

In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, chili garlic sauce, sesame oil, and chicken broth or water.

Pour the sauce mixture into the wok with the sautéed vegetables. Stir and bring to a gentle simmer for 1 to 2 minutes.

Add the cornstarch slurry and mix continuously until the sauce thickens to a glossy consistency.

Combine Chicken and Sauce:

Return the crispy fried chicken to the wok. Toss gently with the thickened sauce and vegetables until everything is well coated and evenly combined.

Let it cook for an additional 1 to 2 minutes to ensure the chicken is heated through.

Serve:

Transfer the finished dish to a serving platter.

Sprinkle with chopped green onions and sesame seeds if desired.

Serve immediately with freshly steamed rice for a complete and satisfying meal.