Crispy Fried Sweet and Sour Chicken with Cauliflower over Rice
Tina BevkEvery mom loves meals that are both tasty and family-approved—and so do I! This sweet and sour chicken with cauliflower and rice is an easy meal to prep ahead of time and somehow tastes even better the next day. It’s the perfect mix of crispy, comforting, and just the right amount of tangy-sweet. Juicy bites of golden chicken are coated in a homemade sweet and sour sauce, and then paired with tender cauliflower and fluffy white rice.
I love that it uses simple ingredients I almost always have on hand. It’s one of those lunch or dinner options that feels like takeout—but healthier and homemade. Perfect for a cozy weeknight or when I just want to mix things up from the usual routine.
If you’re into cozy, creamy dinners with earthy flavors, don’t miss my Creamy Porcini Chicken with Buckwheat. It’s definitely worth checking out if you’re in the mood for something comforting and a little different!
Important Ingredients
- Boneless Chicken (Breast or Thigh): Juicy and tender protein base that crisps up beautifully when fried.
- Eggs: Help the flour stick to the chicken for that golden crust.
- All Purpose Flour: Creates that crispy coating on the chicken.
- Frozen Cauliflower: Adds a veggie boost to the dish.
- White Rice: Perfect for soaking up all the sweet and sour sauce.
See recipe card for quantities.
Substitutions & Variations
- If you don’t have boneless chicken breast or thighs, you can easily substitute them with boneless pork or even shrimp for a fun twist.
- Fresh cauliflower works well too if you don’t have frozen. Simply steam it until soft, or for extra crunch, you can roast it instead of steaming.
- If you’re looking for a low-carb option, try cauliflower rice or quinoa as a base instead of white rice.
- If you don’t want to use brown sugar, you can substitute it with honey or maple syrup for a natural sweetener and a slightly different flavor.
- Arrowroot powder or potato starch can be used as a substitute for cornstarch to thicken the sauce.
- You can swap ketchup with a mix of tomato paste, a little sugar, and vinegar for a tangier sauce.
- If you don’t have rice vinegar, apple cider vinegar works well and gives a nice fruity note to the dish.
- If you want to make it a little spicy, try adding red pepper flakes to the sauce or toss in a finely chopped chili pepper while frying the chicken. You can also drizzle the finished dish with sriracha for extra spice!
How to Make Crispy Fried Sweet and Sour Chicken with Cauliflower over Rice
Step 1: Add a good layer of oil to a large pan and heat it over medium heat for shallow frying (Image 1). Steam or boil the frozen cauliflower until very soft, about 25–30 minutes. You can do this while prepping everything else. (Image 2)
Step 2: Cook the rice using your preferred method. For an Instant Pot: combine 1½ cups of rice with 1½ cups of water or broth. Cook on high for 4 minutes, then let it release naturally for 10 minutes (Image 3). Crack the eggs into a bowl and add a pinch of salt (Image 4).
Step 3: Put the flour in a separate bowl. Dip the chicken pieces into the egg, (Image 5) then coat them in flour (Image 6). Use your hands to make sure each piece is well coated — it’s okay if it gets a little messy.
Step 4: Fry the coated chicken in batches for 3–4 minutes per side, or until golden brown and cooked through (Image 7). Place the cooked chicken on a rack or a paper towel-lined plate to drain the oil (Image 8).
Step 5: In a small pot, mix the ketchup, vinegar, sugar (or honey), and soy sauce. Bring to a simmer, then stir in the cornstarch mixed with water. Cook for 1–2 minutes, until the sauce thickens.
Add the cooked chicken and soft cauliflower to a large pan or bowl (Image 9). Pour the sauce over them and gently toss to coat. Serve over the cooked rice (Image 10).
Hint: To make the chicken extra crispy, pop the pieces into a hot oven (around 200°C/400°F) for 5–10 minutes after frying. It helps keep them warm and crisp while you finish the rest of the recipe!
💭Crucial Success Tips
- Make sure the oil is hot enough before frying. If it’s too cool, the coating will turn soggy instead of crispy. Test it by dropping a small bit of flour—if it sizzles, it’s ready!
- Don’t overcrowd the pan: Fry the chicken in batches so each piece gets evenly cooked and beautifully golden.
FAQ
You can definitely prep the chicken, cauliflower, and rice ahead of time. For the chicken, coat it in flour and store it in the fridge until you’re ready to fry. The sauce can also be made ahead and stored in the fridge. Simply reheat everything when you’re ready to serve!
Yes, you can! While boneless, skinless chicken is typically used for a lighter result, chicken with the skin on will add extra crispiness and flavor when fried. Just be sure to adjust the frying time slightly.
Crispy Fried Sweet and Sour Chicken with Cauliflower over Rice
Equipment
Ingredients
For the Chicken:
- 600 g chicken boneless, breast or thigh, cut into bite-sized pieces
- 3 eggs
- salt
- 1 cup all-purpose flour
- oil neutral, for shallow frying
For the Cauliflower:
- 500 g cauliflower frozen
- water for steaming or boiling
For the Rice:
- 1 ½ cups rice white
- 1 ½ cups water or broth
For the Sauce:
- ½ cup ketchup
- ¼ cup rice vinegar or apple cider vinegar
- ¼ cup brown sugar or honey
- 2 tbsp soy sauce
- 1 tbsp cornstarch mixed with 2 tbsp cold water
Instructions
- Add a good layer of oil to a large pan and heat it over medium heat for shallow frying. Steam or boil the frozen cauliflower until very soft, about 25–30 minutes. You can do this while prepping everything else.
- Cook the rice using your preferred method. For an Instant Pot: combine 1½ cups of rice with 1½ cups of water or broth. Cook on high for 4 minutes, then let it release naturally for 10 minutes. Crack the eggs into a bowl and add a pinch of salt.
- Put the flour in a separate bowl. Dip the chicken pieces into the egg, then coat them in flour. Use your hands to make sure each piece is well coated — it’s okay if it gets a little messy.
- Fry the coated chicken in batches for 3–4 minutes per side, or until golden brown and cooked through. Place the cooked chicken on a rack or a paper towel-lined plate to drain the oil.
- In a small pot, mix the ketchup, vinegar, sugar (or honey), and soy sauce. Bring to a simmer, then stir in the cornstarch mixed with water. Cook for 1–2 minutes, until the sauce thickens. Add the cooked chicken and soft cauliflower to a large pan or bowl. Pour the sauce over them and gently toss to coat. Serve over the cooked rice.
Notes
Recipe Notes
- Don’t worry about perfect coating — uneven edges make it crispier.
- Cauliflower is mainly here to add bulk and nutrients — no need to season it.
- Chicken should be golden and juicy; slice one piece to check if needed.
Nutrition
If you gave these hearty meal a try, I’d love to hear about it! Leave a ⭐️ star rating and drop a comment below to let me know how they turned out.
How To Store Crispy Fried Sweet and Sour Chicken with Cauliflower over Rice
Store leftovers in an airtight container in the fridge for up to 3–4 days. Keep the rice and chicken separate if possible to help maintain the chicken’s crispiness.
You can freeze the chicken and cauliflower (without the rice) in a freezer-safe container for up to 2 months. Just let it cool completely before freezing. The sauce may separate slightly when reheated, but a good stir usually brings it back together.
When reheating, for the best texture, reheat the chicken in the oven or air fryer at 180°C/350°F for 10–12 minutes to help it stay crispy. The rice and cauliflower can be reheated in the microwave or on the stovetop with a splash of water or broth.
More Lunch and Dinner Recipes You’ll Love
