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Crispy Fried Sweet and Sour Chicken with Cauliflower over Rice

Irresistibly Crispy Fried Sweet and Sour Chicken over Cauliflower Rice

This Crispy Fried Sweet and Sour Chicken with Cauliflower over Rice is a flavorful, family-friendly meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Comfort Foods
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 600 g Chicken Substitute with boneless skinless thighs for extra moisture.
  • 3 pieces Eggs Can replace with a flax egg for a vegan version.
  • Salt Adjust to taste.
  • 120 g All-Purpose Flour Use gluten-free mix for gluten-free options.
  • 1 cup Oil Neutral oil for shallow frying.
For the Cauliflower and Rice
  • 500 g Frozen Cauliflower Fresh cauliflower can be used by adjusting cooking time.
  • 185 g White Rice Use brown rice for extra fiber or cauliflower rice for low-carb option.
  • 1.5 cups Water Broth can add an extra layer of flavor.
For the Sweet and Sour Sauce
  • 117 g Ketchup Can substitute with a homemade tomato paste blend.
  • 58 g Rice Vinegar Apple cider vinegar is a good alternative.
  • 50 g Brown Sugar Honey can be used for a different flavor profile.
  • 2 tablespoons Soy Sauce Tamari can be used for a gluten-free variant.
  • 1 tablespoon Cornstarch Arrowroot powder can be used as a substitute.
  • 2 tablespoons Cool Water To mix with cornstarch for sauce thickening.

Equipment

  • large pan
  • Pot
  • bowl

Method
 

How to Make Crispy Fried Sweet and Sour Chicken
  1. Heat the Oil: Pour oil into a large pan over medium heat for shallow frying, heating until about 350°F (175°C).
  2. Prepare the Cauliflower: Steam or boil the frozen cauliflower until soft, roughly 25-30 minutes.
  3. Cook the Rice: Rinse and prepare rice. If using an Instant Pot, combine rice and broth, cooking on high for 4 minutes and releasing naturally for 10 minutes.
  4. Coat the Chicken: Beat eggs with salt. Dip chicken in egg mixture, then coat with flour.
  5. Fry the Chicken: Fry chicken in batches for 3-4 minutes per side until golden and cooked through. Drain on a paper towel.
  6. Make the Sauce: Mix ketchup, rice vinegar, brown sugar, and soy sauce in a pot. Heat until simmering, then stir cornstarch mixture until thickened for 1-2 minutes.
  7. Combine and Serve: In a bowl, mix chicken with cauliflower, pour sauce over, and serve atop rice.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 500mgPotassium: 700mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 2mg

Notes

Optional: Garnish with chopped scallions or sesame seeds for extra flavor and presentation.

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