Sweet and Sour Chicken

Ingredients

• 400g of chicken breast
• 300g of corn flour
• 2 ½ cups of rice
• 200g of frozen mixed vegetables (carrot, corn, peas)
• 150g of chorizo
• 150g of spicy Spam
• 3 tablespoons garlic powder
• 3 tablespoons onion powder
• 2 tablespoons sweet paprika
• 6 eggs
• Salt and pepper
• 3 ½ tablespoons of Lee Kum Kee Soy Sauce
• 1 tablespoon of Sesame oil
• 1 ½ tablespoons of rice wine vinegar
• 1 tablespoon of fish sauce
• Kewpie Mayo
• Sriracha
• 1 medium onion
• 2 teaspoons minced garlic
• Canola spray oil
• 360 grams diced pineapple
• Sweet and Sour sauce
• 2 tablespoons of canola oil
• Chives to garnish
• Sesame seeds to garnish

Method

1. Rinse the rice 3 or 4 times or until desired
2. Use rice cooker if available to cook rice. If not bring water to light boil in pot and then turn off heat and cover to steam for 10 - 15 minutes.
3. Best to let rice dry for a few days at the very least a few hours
4. Dice the chorizo and spam into small pieces about 1 cm by 1cm and set aside
5. Dice onion into small pieces about 1 cm by 1cm and set aside
6. Mince the garlic, or you can use store bought minced garlic. You need enough for about 2 teaspoons.
7. Leave all the ingredients for the fried rice to the side. This will be done last and very quickly.
8. Dice your chicken into about 2cm by 2cm pieces
9. Pour the cornflour into a container with enough room for a few pieces of chicken to fit inside comfortably
10. Mix the cornflour with 2 tablespoons of garlic powder and onion powder and 1 tablespoon of sweet paprika. Season with salt and pepper as desired
11. In a bowl whisk together 3 eggs
12. Set up your station left to right as so: chicken, egg, cornflour.
13. You will have a "dry hand" and a "wet hand".
14. So with your left hand pick up the chicken pieces in small batches and completely cover in the egg
15. Then move to the cornflour with your left hand again
16. Then completely cover in the cornflour mixture with your right hand (dry hand)
17. Then set aside on a plate with baking paper to prevent sticking
18. Once competed place into air fryer on max temperature. If you want a crispier outcome spray some oil onto the chicken periodically to help crisp up.
19. As the chicken is air frying continue with the rest of the chicken.
20. Continue this process until all chicken is completed.
21. Make sure to do a "quality" check of the
22. Once completed add chicken into a bowl with the diced pineapple and add the sweet and Sour sauce and mix thoroughly. Making sure all pieces if chicken are costed in the sauce
23. In a bowl whisk together 3 eggs
24. In a frypan on medium to high heat pour the egg mixture and let cook for about 2 minutes
25. Then start breaking up the egg to make small pieces of about 1 cm by 1cm
26. Once cooked place to the side off heat
27. If available use a wok, if not use a large frypan. Place s tablespoon of oil in the pan and heat on high.
28. Put in the onion and diced garlic
29. Cook until onions are brown
30. Now throw in the diced spam and chorizo. Cook until crispy or as desired.
31. Then pour the rice into the pan
32. Quickly mix around and add in the cooked eggs, 3 ½ tablespoons of Lee Kum Kee Soy Sauce, 1 ½ tablespoons of rice wine vinegar, 1 tablespoon of fish sauce, 200g of frozen mixed vegetables (carrot, corn, peas).
33. Continue to mix the fried rice as it is on high heat.
34. Turn down the temperature after about 5 minutes to low and let sit for another 3 to 5 minutes. Depending on size of frozen vegetables to cook through.
35. Once done serve and plate in a bowl with the sweet and sour chicken. Serve with Kewpie Mayo and Sriracha and garnish with chives and sesame seeds if desired

Product used in recipe

• Kewpie - Kewpie Mayonnaise