Chinese Sweet and Sour Chicken

 We are definitely on a bit of a Chinese Kick over here!  So far in the past month we have had Mongoleon Beef, Bourbon Chicken, Fried Rice, Fresh Ginger and Garlic Roasted Broccoli and Chinese Honey Garlic Chicken.  Well, you can add this sweet n sour chicken right to the top of this list as one of our new favorites!  It turned out SOOOO GOOD!!!!  I immediately regretted not doubling it for lunch leftovers for the week!  If you like sweet n sour sauce, you will love this! We served ours over fried rice, I am including that recipe as well!   

~Chinese Sweet and Sour Chicken~
Ingredients
3 Chicken Breast, diced into bite size pieces
cornstarch for coating chicken
Vegetabe Oil for Frying
1 cup  granulated Sugar
4 tablespoons Ketchup
¼ cup White Vinegar
¼ cup Apple Cider Vinegar
1/4 cup Reduced Sodium Soy Sauce
3/4 Cup Chicken broth
3 cloves garlic, minced
Green Onions for garnish
Directions
Coat bite sized chicken pieces in cornstarch. Return to the refrigerator for at least 20 minutes, so the cornstarch adheres to the chicken while frying. I use this time to prepare the sauce. In a medium bowl, whisk together sugar, ketchup, white vinegar, apple cider vinegar, soy sauce, chicken broth and minced garlic. Stir until combined and set aside.
Add Vegetable oil about an inch deep to a large skillet over medium high heat. Lightly Brown Chicken in 2 batches. Drain Chicken on a paper towel and pour off any excess oil from the pan. Add the chicken back to the pan and pour the sauce over the top. Bring to a hard boil. Reduce heat to medium and cook for about 20 minutes, stirring occasionally, until sauce is thickened and reduced. Garnish with green onion and serve over fried rice 🙂

Fried Rice (Adapted Recipe Source)
Ingredients
4 eggs
1 TBSP water
2 TBSP bacon grease (can sub butter, but bacon grease is the best)
3 TBSP veg oil
1 large onion, finely diced
1 carrot, finely diced
4 cloves of garlic, finely minced
4 cups, very cold cooked rice (I make mine the day before or morning of and stick it in the fridge)
4 TBSP reduced sodium soy sauce (or more to taste)
1 tsp Sesame oil ( DO NOT LEAVE THIS OUT )
1 teaspoon white pepper
1/2 cup frozen peas
2 green onions, chopped
Directions
In a small bowl, beat the eggs with the water. Melt bacon grease in a large skillet over medium heat. Add eggs and leave flat for about 2 minutes, or until cooked through. You dont want to mess with them. After they have cooked for 2 minutes, I flip over one time to brown the other side slightly. Yes, it gets a little messy. Remove egg from pan, set aside. Heat oil in same skillet. Add the carrots and onions and saute for about 4 minutes, stirring every minute. Then add the chopped garlic. Stirring contantly for 1-2 more minutes. Add in the cold rice, soy sauce, sesame oil, white pepper, and frozen peas, stir-fry tossing for about 5 minutes. Stir in egg and green onion. Serve!