Home / Meals / Golden Sweet & Sour Fried Chicken Bowl

Golden Sweet & Sour Fried Chicken Bowl

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

Equipment

  • Large Cooking Pot
  • Small cooking pot
  • Cutting board
  • Chef's knife
  • Wok
  • Spatula
  • Large mixing bowl
  • 2 medium mixing bowls
  • Ladle

Ingredients

Sauce

Proteins

  • 3 large boneless skinless chicken breasts (approximately 1-1.2 kg total)

Produce

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

Dairy

  • 3 tablespoons butter

Liquids

  • 3 cups water (for boiling rice)
  • 9 tablespoons vegetable oil

Chicken seasoning

  • 1 teaspoon salt
  • 1⁄2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

First dry coating

  • 1⁄4 cup cornstarch
  • 1⁄4 cup all-purpose flour

Wet coating

  • 2 eggs

Second dry coating

  • 1⁄2 cup cornstarch
  • 1⁄2 cup all-purpose flour

Dry ingredients

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

Instructions

  1. Dice onion and bell peppers
  2. Fully drain pineapple tidbits
  3. Cut chicken breasts into 1" to 1.5" pieces
  4. Put chicken pieces in a large mixing bowl
  5. Season chicken with salt, black pepper, garlic powder and onion powder, then toss until evenly coated
  6. In a medium mixing bowl, mix the first dry coating
  7. Pour first dry coating over chicken and toss until every piece is lightly coated
  8. In the second medium mixing bowl, whisk wet coating until smooth
  9. Pour wet coating over chicken and toss until every piece is lightly wet and sticky
  10. In the first medium mixing bowl, mix the second dry coating
  11. Continuously sprinkle the second dry coating over chicken while tossing until every piece has a dry, floury coating on the outside
  12. Let coated chicken sit while preparing the sauce. Set aside sauce when done.
  13. Fry chicken in wok on medium-high heat in 3 batches with 3 tablespoons of oil each for 6-8 minutes, tossing often, until golden and cooked through; set aside in cooking pot after each batch
  14. Put cooking pot with fried chicken on the stove on medium heat
  15. Add VH sauce, diced onion, diced bell peppers and drained pineapple tidbits to the fried chicken, then stir gently until everything is coated
  16. 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
  17. Simmer chicken, sauce and produce for 5-8 minutes uncovered, stirring gently and often, until vegetables start to soften and sauce is hot
  18. Cover and cook on medium-low heat for 3-5 minutes, just until sauce clings to the chicken and vegetables are softened to preference
  19. Serve one ladle of chicken with sauce on top of one ladle of rice in a bowl

Notes

Preparation note: The first dry coating helps the egg mixture stick to the chicken, while the second dry coating becomes the crispy outside when fried
Preparation note: Reusing the first medium mixing bowl for the second dry coating keeps the dry coatings separate from the egg mixture while avoiding an extra bowl
Preparation note: Sprinkle the second dry coating so it sticks evenly to the wet chicken instead of clumping at the bottom of the bowl
Cooking note: Frying the chicken in 3 smaller batches helps prevent overcrowding, which keeps the coating from becoming soggy
Cooking note: The chicken should be fully cooked before being mixed with the sauce; the sauce stage is mainly to coat the chicken and soften the vegetables. Do not simmer for too long as the VH saucr is already thick enough.

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