Sweet and Sour Chicken with Fried Rice

 

Sweet and Sour Chicken

Ingredients:

2 boneless, skinless chicken breasts (cut into bite-sized pieces)

½ cup cornstarch

2 eggs (beaten)

½ cup flour

½ teaspoon salt

½ teaspoon black pepper

¼ cup vegetable oil (for frying)

For the Sauce:

½ cup ketchup

⅓ cup rice vinegar (or apple cider vinegar)

¼ cup soy sauce

⅓ cup sugar or honey

1 teaspoon garlic powder

½ teaspoon ginger powder

1 tablespoon cornstarch + 2 tablespoons water (for thickening)

1 cup diced bell peppers (red, green, or yellow)

1 cup pineapple chunks

Instructions:

1. Coat the Chicken: In a bowl, mix cornstarch, flour, salt, and pepper. Dip chicken pieces in beaten eggs, then coat with the flour mixture.

2. Fry the Chicken: Heat oil in a pan over medium heat. Fry the chicken until golden brown and crispy (about 5 minutes). Drain on paper towels.

3. Make the Sauce: In a saucepan, whisk together ketchup, vinegar, soy sauce, sugar, garlic powder, and ginger powder. Bring to a simmer.

4. Thicken & Combine: Mix cornstarch with water and stir into the sauce. Add bell peppers and pineapple, then toss in the crispy chicken. Cook for 2–3 minutes until coated.

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Fried Rice

Ingredients:

2 cups cooked rice (preferably day-old)

2 eggs (scrambled)

½ cup peas & carrots (frozen or fresh)

2 green onions (chopped)

2 tablespoons soy sauce

1 tablespoon sesame oil (or vegetable oil)

1 teaspoon garlic (minced)

Instructions:

1. Scramble Eggs: Heat oil in a pan and cook scrambled eggs. Set aside.

2. Sauté Vegetables: In the same pan, sauté garlic, peas, and carrots for 2 minutes.

3. Add Rice: Stir in the cooked rice and soy sauce, mixing well.

4. Combine: Add scrambled eggs and green onions, stirring everything together. Cook for another 2 minutes.

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Serve & Enjoy!

Plate your sweet and sour chicken over a serving of fried rice. Want any variations, like adding shrimp or making it spicier?