My family loves Sweet & Sour Chicken and we always eat it with freshly cooked Rice. So, today I made it into a rice bowl dish. If you have a bottle of Ponzu, you can use it replacing Soy Sauce and Vinegar. You may wish to add Chilli, Sriracha (Chilli Sauce), Toban Djan (Chilli Bean Sauce), etc. to make the Sauce spicy. You don’t have Garlic and Ginger? Do not give up. The sauce is tasty without Garlic and Ginger.
250 to 300g Chicken Fillet(s) *I used a Chicken Breast Fillet
Salt & White Pepper
2 tablespoons Potato Starch Flour
1 tablespoon Sesame Oil *OR Oil of your choice
2 servings Freshly Cooked Rice
1 Spring Onion *finely chopped
Toasted Sesame Seeds
Shichimi (Japanese Chilli Spice Mix)
1 to 2 tablespoons Sugar *alter the amount to suit your taste
2 tablespoons Soy Sauce
2 tablespoons Rice Vinegar
1 clove Garlic *grated
1 small piece Ginger *grated
*Note: The sauce is tasty without Garlic and Ginger if you don’t have them
2 tablespoons Sake (Rice Wine) OR Water
- Combine all the sauce ingredients in a small bowl. You may wish to add Chilli, Sriracha (Chilli Sauce), Toban Djan (Chilli Bean Sauce), etc.
- Cut Chicken Fillet(s) into bite-size pieces, season with Salt & Pepper, then coat with Potato Starch Flour. This layer of starch will turn to jelly-like when combined with sauce. Please make sure the Chicken pieces are well coated.
- Heat Oil in a frying pan over medium heat and cook Chicken. When Chicken pieces are cooked, add sauce and simmer for a few minutes until the sauce thickens.
- Half fill a bowl with Freshly Cooked Rice and cover it with Chicken and the Sauce. Sprinkle with finely chopped Spring Onions, Toasted Sesame Seeds and Shichimi (Japanese Chilli Spice Mix) and enjoy.