Here’s a classic takeout favorite made at home: Sweet and Sour Chicken with Fried Rice! Crispy chicken chunks tossed in a tangy-sweet sauce, paired with savory homemade fried rice — it’s better than takeout and easy to make.
🍗 Sweet and Sour Chicken
Ingredients:
For the Chicken:
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1.5 lbs boneless chicken breast or thighs, cut into 1-inch pieces
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1/2 cup cornstarch
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2 eggs, beaten
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Salt & pepper
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Oil for frying (vegetable or canola)
For the Sauce:
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1/2 cup sugar
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1/2 cup rice vinegar or white vinegar
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1/3 cup ketchup
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1 tbsp soy sauce
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1 tsp garlic powder
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1 tbsp cornstarch + 2 tbsp water (optional, to thicken)
Optional Add-ins:
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Bell peppers, onion, and pineapple chunks (lightly sautéed)
Instructions:
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Prep the chicken:
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Season chicken with salt and pepper.
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Dip each piece into cornstarch, then into beaten egg.
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Fry:
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In a large skillet or wok, heat 1/4″ of oil over medium-high heat.
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Fry chicken in batches until golden and crispy. Drain on paper towels.
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Make the sauce:
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In a small saucepan, combine sugar, vinegar, ketchup, soy sauce, and garlic powder.
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Simmer for 3–5 minutes.
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(Optional) Add cornstarch slurry to thicken.
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Toss sauce with crispy chicken and optional veggies/pineapple.
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🍚 Quick Fried Rice
Ingredients:
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3 cups cooked rice (preferably cold, day-old)
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2 eggs, beaten
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1 cup frozen peas and carrots
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2 green onions, chopped
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2–3 tbsp soy sauce
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1 tbsp sesame oil or neutral oil
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Optional: 1 tsp garlic, 1 tsp ginger
Instructions:
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Scramble eggs in a wok or large skillet with a little oil. Remove and set aside.
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Sauté veggies: Add sesame oil and sauté peas, carrots, and green onions (plus garlic/ginger if using) for 2–3 minutes.
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Add rice: Break up rice and stir-fry for 4–5 minutes until heated through and lightly toasted.
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Add soy sauce and stir in the scrambled eggs. Toss well and serve hot.
🥢 To Serve:
Plate fried rice next to or under sweet and sour chicken, garnish with sesame seeds or extra green onions if desired.