Sunday, April 17, 2011

Sweet and Sour Chicken with Fried Rice

This dish has seemed to be a staple at our house.  My kids devour this rice every time I make it.  I have included a recipe for the sweet and sour sauce but when I am in a pinch I use store bought.  Happy cooking!

Fried Rice

2 cups of rice
1/2 pound of bacon
3 green onions, diced 
3 eggs, beaten
1/2 cup of frozen peas
5-6 TBS of soy sauce

Step 1:  Get your rice cooking.  Cook two cups of rice according to the package.  

Step 2:  While your rice is cooking start on your other ingredients.  Cut up your bacon into 1/4 inch pieces.  Crisp in a large wok.  When the bacon is done remove from wok and drain on paper towels.  Remove excess bacon grease from pan  leaving about 2-3 TBS of the bacon grease.  In a small bowl beat your eggs and season with salt and pepper.  Pour eggs into the remaining bacon grease and scramble.  Pour your bacon back into the wok then add your green onions and peas.  Cook for 2-3 minutes or until the peas are unfrozen. Add your cooked rice into your bacon mixture and mix well.  Then add soy sauce to taste.


2 chicken breasts, diced
1 egg beaten
1/4 cups flour
1/4 cup corn starch
1/4 cup water
1/4 tsp pepper
vegetable oil for frying

Dice your chicken breast into 1 inch cubes.  For the batter combine beaten egg, flour, corn starch, water and pepper.   In a large sauce pot heat oil to 275 degrees.  Dip the chicken in the batter and add chicken to oil.  Stir to avoid clumping together and cook for about 3 minutes.  Remove chicken from oil with a mesh strainer and drain onto paper towels.  Turn heat to high and heat oil to 350 degrees.  Add the chicken back into the oil and cook 5-6 more minutes or until the chicken is golden brown and fully cooked inside. Remove from oil, drain onto paper towels and season with salt to taste.  

Sweet and Sour Sauce
1 TBS vegetable oil
1/2 medium onion,
1/4 cup finely diced pineapple
1/2 tsp grated fresh ginger
1/3 cup rice vinegar
1/4 cup ketchup
3 TBS chili garlic sauce
1/4 cup sugar
1/4 cup chicken broth
2 tsp cornstarch

Heat oil in a small saucepan over medium heat.  When hot, add the onions and cook until softened, about 2 minutes.  The add the ginger and cook for about 30 seconds stirring frequently.  Then stir in the pineapple, ketchup, vinegar, chili garlic sauce, and the sugar.  Bring the sauce to a simmer and cook, stirring constantly for about 3-4 minutes.  In a small bowl, whisk together the broth and cornstarch until smooth.  Add to the sauce and bring to a boil. Cook for 1 minute, remove from the heat.If you do not want a chunky sauce pour into a food processor and pulse several times.  Serve warm.

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