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'Sweet & Sour (or Honey-ish) Chicken and Rice' Recipe
Posted on 31 December 2017
INGREDIENTS:- Cornstarch or cornflour, it's the the same thing (enough to cover all of the chicken pieces)
- 8 medium eggs cracked into and whipped/mixed up in a medium pyrex bowl
- Enough vegetable oil to go into the pan for deep-frying
- 1 or 2 medium packs of chicken breasts either diced or not (they'll need to be diced anyway in the following steps)
- 4 tablespoons of garlic powder/granules
- 8 '1/4' cups of Heinz ketchup (or any ketchup brand, I guess)
- 8 tablespoons of dark or light soy sauce
- 4 or 5 '1/2' cups of white sugar
- Sesame seeds (optional)
PREPARATION:
- Dice up the chicken if not already cut up.
- Get out some large plates and put doubled paper towels on them.
- Pour vegetable oil into a large deep pan (enough to deep fry the chicken pieces) and turn on the stove ring so that it heats up while you're doing the next steps.
- Bit by bit, cover every chicken piece with cornstarch/cornflour, and then dip thoroughly into the egg mixture, and then into the sizzling deep pan of oil. Make sure you break the chicken pieces up as they might get stuck together in the pan.
- Once the chicken pieces are golden brown on the outside and tender white on the inside (you can cut apart one chicken piece per set to see the inside), take them out with a cooking draining spoon (the one with holes in it) and put onto one of the large plates to soak up the unwanted oil from the chicken pieces.
- After that, either get out another large deep pan, or carefully pour the excess hot oil from there into a large glass measuring cup and then clean up the pan to use it in the next steps.** P.S. If you want, you can start on the rice first [scroll down for its recipe] and then carry on the next steps while the rice is cooking to save you time. **
- Add in the garlic powder/granules, ketchup, soy sauce and white sugar while stirring now and then throughout the different adds. Eventually, the sauce should look smooth and colored similar to this (doesn't have to look exactly alike):
- Carefully add the cooked chicken pieces back into the large deep pan and then give it a good mix and toss (gently) so that all of them are covered in the sauce.- Finally, sprinkle a lot of sesame seeds all over the mixture and then mix it all up again.
** (Making the rice) **
- Fill the kettle with a lot of water and boil it.
- Put however much (normal plain white) rice you want into another large cooking pot and double the water amount to put in after that (for instance, 400ml of rice, 800ml of water....or 300ml of rice, 600ml of water).
- Pour in the boiled water from the kettle after with the doubled measurement according to your rice measurement.
- Turn on the stove ring.
- Add in a tiny bit of vegetable oil and mix it all up briefly to avoid the rice sticking together during simmering.
- Once the rice mixture is bubbling, turn the stove down to the lowest ring fire to simmer (I usually have the pot on one of the back, smaller rings).
- Time the rice for 20 minutes on the clock, and then it's ready to eat.
