Sticky Crispy Fried Chicken and Yellow Rice With Peas

1 h 5 min | intermediate

Plated serving of sticky, crispy fried chicken thighs glazed with a glossy brown sauce and sprinkled with chopped green onions, on a white rectangular plate; behind it sits a mound of turmeric-yellow rice mixed with green peas on a white round plate.

Recipe by Eunice Published Dec 29, 2025

Prep Time	Cook Time	Total Time
30 min	35 min	1 h 5 min

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Introduction

This sticky crispy fried chicken hits that perfect balance of crunchy coating and glossy, finger-licking sweet-savory glaze.

Paired with sunny yellow rice and tender peas, it turns into a colorful, comforting dinner that feels a little extra special.

It’s ideal for a fun weekend meal, game-day spread, or anytime you’re craving takeout-style fried chicken at home.

White plate with three pieces of crispy fried chicken thighs coated in a glossy honey-soy sticky sauce, served beside a mound of turmeric-yellow rice studded with green peas on a marble countertop.

How to Make Sticky Crispy Fried Chicken and Yellow Rice With Peas

Prep mode (keeps screen active)

Marinate the chicken

In a large bowl, whisk together the buttermilk, salt, pepper, paprika, and garlic powder listed for the marinade.
Use the first amounts of salt, pepper, paprika, and garlic powder in the ingredient list.
Add the chicken thighs and toss to coat well in the buttermilk mixture.
Cover and refrigerate for at least 30 minutes, or up to 4 hours for extra tenderness.
Prepare the seasoned flour coating

In a shallow dish, mix the flour, cornstarch, salt, paprika, and garlic powder for the coating.
Stir well so the spices are evenly distributed through the flour and cornstarch.

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Coat the marinated chicken

Remove the chicken pieces from the buttermilk, letting the excess drip back into the bowl.
Dredge each piece in the seasoned flour mixture, pressing gently so the coating sticks well.
Place coated chicken on a wire rack or baking sheet while you heat the oil.
Heat the oil for frying

Pour enough vegetable oil into a deep, heavy pot or Dutch oven to reach about 2 inches up the sides.
Heat the oil over medium heat until it reaches 350°F, using a thermometer for accuracy if possible.
If you do not have a thermometer, drop in a pinch of flour to test for steady sizzling.
Fry the chicken until crispy

Working in batches, carefully lower the coated chicken pieces into the hot oil, avoiding crowding the pot.
Fry each batch for about 6 to 8 minutes, turning as needed, until deep golden and cooked through.
Transfer fried chicken to a wire rack set over a baking sheet so excess oil can drip off.
Keep batches warm in a 250°F oven while you finish frying the rest, if you like.

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Make the sticky sauce

In a small saucepan, combine the honey, soy sauce, brown sugar, apple cider vinegar, and minced garlic.
Place over medium heat and bring to a gentle simmer, stirring occasionally to dissolve the sugar.
Let the sauce simmer for 3 to 5 minutes, until slightly thickened and glossy, then turn off the heat.
Coat the chicken in the sticky sauce

Place the hot fried chicken in a large bowl or shallow pan.
Pour the warm sticky sauce over the chicken and toss gently until every piece is well coated.
If you prefer extra crispiness, drizzle on only part of the sauce and serve the rest on the side for dipping.
Start the yellow rice

Rinse the rice under cool water until the water runs mostly clear, then drain well.
In a medium saucepan, heat the olive oil or butter over medium heat, then stir in the turmeric.
Add the drained rice and cook, stirring often, for 1 to 2 minutes to toast the grains lightly.

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Simmer the rice and add peas

Pour in the chicken broth and ½ teaspoon salt, then stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
Stir in the frozen peas, cover again, and cook for 3 to 5 more minutes, until rice is tender.
Turn off the heat and let the rice rest, covered, for 5 minutes, then fluff gently with a fork.
Serve the sticky chicken with yellow rice

Spoon the yellow rice and peas onto plates or into shallow bowls.
Top with pieces of sticky fried chicken, making sure to scoop up any extra sauce from the bowl.
Serve hot, with lime wedges or sliced green onions if you want a fresh, bright finish.

Substitutions

Buttermilk -> milk and lemon juice: If you do not have buttermilk, mix 2 cups whole milk with 2 tablespoons lemon juice or vinegar, then let it sit for 5 minutes; it gives similar tang and tenderizing power for the chicken.
Soy sauce -> tamari or coconut aminos: Use tamari for a gluten-free option with almost identical flavor, or coconut aminos for a sweeter, milder, soy-free sauce that still tastes great with the honey and garlic.
Chicken thighs -> drumsticks or wings: You can use the same marinade and coating on drumsticks or wings, which give a fun, casual feel and stay juicy, though you may need a few extra minutes of frying time for bone-in pieces.

Tips

Double-dredge for extra crunch: For thicker crust, dip coated chicken back into the buttermilk, then into the flour mixture a second time. This builds shaggy, craggy bits that fry up ultra crispy.
Keep the oil at the right temperature: Oil that is too cool gives greasy chicken, and oil that is too hot burns the crust. Adjust the heat between batches to keep it near 350°F.
Use a splatter screen for safety: A splatter screen over the pot cuts down on hot oil popping while still letting steam escape. It keeps your stovetop cleaner and makes frying less stressful.
Bloom the turmeric in oil: Heating the turmeric in oil before adding the rice unlocks its color and flavor. The rice turns a deeper, richer yellow.
Make it ahead: You can fry the chicken up to a day ahead, then reheat it on a wire rack in a hot oven. Toss with the warm sauce right before serving so the coating stays crisp.

Nutrition Facts ^*

Energy	897	kcal
Protein	59	g
Total Fat	14	g
Carbohydrates	130	g
Dietary Fiber	5	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How do I know when the chicken is fully cooked?: Use an instant-read thermometer inserted into the thickest piece; it should read 165°F. The juices run clear and the crust looks deep golden.
Can I bake the chicken instead of frying?: Yes, though it will not be quite as crispy. Arrange coated chicken on an oiled rack over a baking sheet and bake at 425°F until browned and cooked.
What if my rice turns out gummy or mushy?: Gummy rice usually means too much water or stirring while it cooks. Measure the broth carefully, keep the lid on, and avoid stirring until the resting step.
Can I use chicken breasts instead of thighs?: Yes, cut boneless chicken breasts into similar-size pieces so they cook evenly. Breasts cook faster, so start checking doneness around 5 minutes into frying to avoid drying them out.