Baked Sweet and Sour Chicken with Fried Rice
This deliciously sweet and sour chicken breast recipe is baked in the oven. This recipe beats any take-out Chinese food that you will find, and the good news is that you know all the ingredients that go into it. With simple ingredients to include boneless chicken breasts, cornstarch, eggs and canola oil, you may already have the ingredients in your kitchen cabinets. And the sweet and sour sauce is as easy and uses sugar, ketchup and white vinegar for the base. For the full step by step instructions for this chicken breast recipe, you will want to look at the Life In The Lofthouse site. On the site, you will also find a fried rice recipe.
Fried rice is a food idea that can be every bit as tasty as the restaurant variety if you follow a few tips and tricks. If you want fried rice to be good, just as good or better than restaurant fried rice, you need to do it right. Fried rice should be crispy, salty, and flavorful. To start you want to prep before you fry. The cook time for fried rice recipes goes by quickly, as is the case with most high heat cooking methods. This means that you should have all of your ingredients prepped before you start throwing anything into the pan. You want to chop your onions, slice the scallions, and shave your truffles. You want to do what you need to do to make the frying process of fried rice as seamless as possible. You also don’t want to skimp on the oil. Fried rice is a recipe that is delicious because it’s fried. In neutral oil. Neutral oil simultaneously keeps the fried rice moist and makes it crispy. Don’t be shy about coating the entire pan in a good amount of oil, so no grain of rice gets left untouched.
Don't use fresh rice. The real secret to a good fried rice recipe is starting with old rice. If you make a pot of rice and then immediately fry the rice, your rice will be clumpy, and never getas crispy as you want it to be. Instead, you want to use leftover rice, which will be drier, easier to crisp up and absorb the flavor better. You have two options when it comes to using old rice. You can make a batch of rice a day or two before and leave it in the refrigerator. Either way, you should always use leftover rice one or two days after the rice is prime for the best results. Build your fried rice in order of cook time. The meat goes in before the rice, and the same with the onions, garlic, or the whites of the scallions. Anything that takes longer than five minutes in the recipe to cook should start in the pan, before the rice. This builds flavor and ensures that everything in the fried rice recipe will be cooked through. Choose your flavor combinations. If you are a traditionalist, you can go for scallions and chopped bits of chicken breast, but there are so many ways to make fried rice interesting. Kimchi and bacon is very good. Beef jerky and some red onions, great. Cauliflower and shallots is another ideas. Shrimp and charred broccoli, yet another. Shredded pork shoulder and sambal, squash and kale, the options for fried rice recipes is endless.
You will find this chicken breast recipe at the Life In The Lofthouse site. On the site, you will find chicken breast recipes, main dish food ideas, appetizer recipes, bread recipes, cookie recipes, meatless food ideas and so much more. **
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