Crispy Fried Sweet and Sour Chicken with Cauliflower over Rice
Sweet and Sour Chicken with Cauliflower and Rice features crispy chicken in a flavorful sweet and sour sauce, served with soft cauliflower and fluffy rice. It's a simple, delicious meal that’s easy to make.
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Equipment
Ingredients
For the Chicken:
- 600 grams chicken boneless, breast or thigh, cut into bite-sized pieces
- 3 eggs
- salt
- 120 grams all-purpose flour 1 cup
- oil neutral, for shallow frying
For the Cauliflower:
- 500 grams cauliflower frozen
- water for steaming or boiling
For the Rice:
- 185 grams white rice 1½ cups
- 41 grams water or broth, 1½ cups
For the Sauce:
- 117 grams ketchup ½ cup
- 58 grams rice vinegar or apple cider vinegar, ¼ cup
- 50 grams brown sugar or honey, ¼ cup
- 2 tablespoons soy sauce
- 1 tablespoons cornstarch
- 2 tablespoons cool 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
- 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.
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Nutrition
Calories: 620kcal | Carbohydrates: 89g | Protein: 46g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 219mg | Sodium: 1034mg | Potassium: 1178mg | Fiber: 4g | Sugar: 21g | Vitamin A: 373IU | Vitamin C: 63mg | Calcium: 89mg | Iron: 4mg
