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Golden Sweet & Sour Fried Chicken Bowl

Purpose
Restaurant-grade fried chicken recipe served with my Homemade Sweet & Sour Sauce on top of rice
Yield
10 portions
Prep time
10 minutes
Cook time
25 minutes

Equipment

Ingredients

Sauce

Proteins

  • ~1.8 kg of popcorn chicken (Kirkland Signature brand has a 1.8 kg package)

Produce

  • 1 onion (diced)
  • 2 bell peppers (diced)
  • 1 341 ml can of pineapple tidbits (with juice set aside for sauce)

Dairy

  • 3 tablespoons butter

Liquids

  • 3 cups water (for boiling rice)

Dry ingredients

  • 3 cups instant rice
  • 1⁄2 teaspoon salt (for rice)

Instructions

  1. Dice onion and bell peppers
  2. Fully drain pineapple tidbits and set aside pineapple juice for sauce
  3. Start cooking chicken in the oven according to its instructions
  4. Make the sauce according to instructions
  5. Once the sauce has thickened, add onion, bell peppers and pineapple tidbits then stir gently until everything is coated
  6. Let the sauce reduce while chicken is coocking, letting vegetables soften
  7. Boil 3 cups of water with 1⁄2 teaspoon of salt and 3 tablespoons of butter in a small cooking pot. One it's boiling, add instant rice, stir once to submerge, cover, and remove from heat
  8. Once chicken is done cooking and vegetables are softened to preference, add it to the sauce and mix well until coated. Simmer for a few minutes on low heat if chicken needs the be reheated.
  9. Serve two ladles of chicken with sauce on top of one ladle of rice in a bowl

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