Buldak Sweet & Sour Chicken with Fried Rice
Buldak Sweet & Sour Chicken with Fried Rice
Ingredients
For the Buldak Sweet & Sour Chicken
- 2 chicken breast, fat trimmed, cut into 1-inch cubes
- 1 teaspoon onion powder, as needed
- 1 teaspoon garlic powder, as needed
- 1/2 teaspoon black pepper, as needed
- 1 teaspoon smoked paprika, as needed
- 1 teaspoon seasoned salt, as needed
- 2 tablespoons cornstarch
- 1/2 cup all-purpose flour, as needed for dredging
- 2 eggs, whisked
- 2 cups vegetable oil, for frying, as needed
- 1 teaspoon roasted sesame oil, a few drops
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1/2 white onion, chopped
- 1 cup pineapple, chopped pieces
- 1 bottle Panda Express Sweet Chili Sauce, 20.75 FL OZ / 590g
- 1/4 cup water, for rinsing sauce bottle
- 2 tablespoons Buldak Hot Sauce, or to taste, for individual servings
For the Fried Rice
- 2 tablespoons roasted sesame oil, as needed
- 3 eggs
- 1 teaspoon Gourmet Garden Ginger Paste, as needed
- 1 teaspoon Gourmet Garden Garlic Paste, as needed
- 1 1/2 cups frozen peas and carrots, from a bag
- 1/2 teaspoon black pepper, as needed
- 2 tablespoons Lee Kum Kee Premium Oyster Sauce, as needed
- 1 tablespoon Lee Kum Kee Hoisin Sauce, as needed
- 2 tablespoons Kikkoman Soy Sauce, as needed
- 4 cups cold white rice, cooked, unseasoned
Instructions
- 1
Prepare the chicken: Cut the fat off the chicken breasts, then cut them into small, bite-sized pieces (approximately 1-inch cubes). Place the cut chicken into a bowl.
⏱️ 5 min
- 2
Season the chicken: Season the chicken with onion powder, garlic powder, black pepper, smoked paprika, and seasoned salt. Add 2 tablespoons of cornstarch to the chicken. Mix thoroughly with tongs until all pieces are well coated.
⏱️ 5 min
- 3
Bread the chicken: In a separate plate, add about 1/2 cup of all-purpose flour. In a separate bowl, crack and whisk 2 eggs. Dip each piece of seasoned chicken into the whisked egg, then coat it completely with flour.
⏱️ 10 min
- 4
Fry the chicken: Heat about 2 cups of vegetable oil in a large pan or Dutch oven over medium-high heat until hot (around 350°F / 175°C). Carefully place the breaded chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 6 to 8 minutes, or until golden brown and cooked through. Remove the fried chicken from the pan and set aside on a wire rack or paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 5
Sauté the vegetables for the sweet & sour chicken: In the same pan (or a clean one if preferred), drain most of the oil, leaving about 1 teaspoon. Add 1 teaspoon of roasted sesame oil. Add the chopped red bell pepper, orange bell pepper, and white onion to the pan. Season the vegetables with a pinch of black pepper and garlic powder. Sauté for 3-5 minutes until slightly softened.
⏱️ 5 min
- 6
Combine chicken and sauce: Add the chopped pineapple pieces to the pan with the vegetables. Add the fried chicken pieces back into the pan. Pour the entire bottle of Panda Express Sweet Chili Sauce over the chicken and vegetables. Add about 1/4 cup of water to the empty sweet chili sauce bottle, shake it to get any remaining sauce, and pour it into the pan. Mix all ingredients thoroughly.
⏱️ 3 min
- 7
Simmer the sweet & sour chicken: Allow the mixture to come to a gentle simmer, stirring occasionally, for 2-3 minutes to heat through and allow flavors to meld. If serving children, remove their portion of sweet and sour chicken and vegetables into a separate bowl before proceeding.
⏱️ 3 min
- 8
Add Buldak Hot Sauce (optional): To the remaining portion (or individual adult servings), add 2 tablespoons of Buldak Hot Sauce (or to taste) and mix well.
⏱️ 2 min
- 9
Prepare the fried rice base: In a large wok or skillet, add 1 tablespoon of roasted sesame oil over medium-high heat. Crack 3 eggs into the wok and scramble them until just set. Add 1 teaspoon of Gourmet Garden Ginger Paste and 1 teaspoon of Gourmet Garden Garlic Paste to the scrambled eggs. Stir to combine.
⏱️ 5 min
- 10
Add vegetables and seasonings to fried rice: Add 1 1/2 cups of frozen peas and carrots to the wok. Season with a pinch of black pepper. Add 2 tablespoons of Lee Kum Kee Premium Oyster Sauce, 1 tablespoon of Lee Kum Kee Hoisin Sauce, and 2 tablespoons of Kikkoman Soy Sauce. Add another 1 tablespoon of roasted sesame oil. Mix all ingredients in the wok thoroughly and cook for 2-3 minutes until vegetables are tender-crisp.
⏱️ 5 min
- 11
Finish the fried rice: Add 4 cups of cold, unseasoned cooked white rice to the wok. Mix everything together thoroughly, breaking up any clumps of rice, until the rice is evenly coated with the sauces and heated through. Cook for another 3-5 minutes, stirring frequently.
⏱️ 5 min
- 12
Serve the Buldak Sweet & Sour Chicken alongside the Fried Rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Buldak Sweet & Sour Chicken with Fried Rice
For the Buldak Sweet & Sour Chicken
- 2 chicken breast, fat trimmed, cut into 1-inch cubes
- 1 teaspoon onion powder, as needed
- 1 teaspoon garlic powder, as needed
- 1/2 teaspoon black pepper, as needed
- 1 teaspoon smoked paprika, as needed
- 1 teaspoon seasoned salt, as needed
- 2 tablespoons cornstarch
- 1/2 cup all-purpose flour, as needed for dredging
- 2 eggs, whisked
- 2 cups vegetable oil, for frying, as needed
- 1 teaspoon roasted sesame oil, a few drops
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1/2 white onion, chopped
- 1 cup pineapple, chopped pieces
- 1 bottle Panda Express Sweet Chili Sauce, 20.75 FL OZ / 590g
- 1/4 cup water, for rinsing sauce bottle
- 2 tablespoons Buldak Hot Sauce, or to taste, for individual servings
For the Fried Rice
- 2 tablespoons roasted sesame oil, as needed
- 3 eggs
- 1 teaspoon Gourmet Garden Ginger Paste, as needed
- 1 teaspoon Gourmet Garden Garlic Paste, as needed
- 1 1/2 cups frozen peas and carrots, from a bag
- 1/2 teaspoon black pepper, as needed
- 2 tablespoons Lee Kum Kee Premium Oyster Sauce, as needed
- 1 tablespoon Lee Kum Kee Hoisin Sauce, as needed
- 2 tablespoons Kikkoman Soy Sauce, as needed
- 4 cups cold white rice, cooked, unseasoned
Instructions
- 1
Prepare the chicken: Cut the fat off the chicken breasts, then cut them into small, bite-sized pieces (approximately 1-inch cubes). Place the cut chicken into a bowl.
⏱️ 5 min - 2
Season the chicken: Season the chicken with onion powder, garlic powder, black pepper, smoked paprika, and seasoned salt. Add 2 tablespoons of cornstarch to the chicken. Mix thoroughly with tongs until all pieces are well coated.
⏱️ 5 min - 3
Bread the chicken: In a separate plate, add about 1/2 cup of all-purpose flour. In a separate bowl, crack and whisk 2 eggs. Dip each piece of seasoned chicken into the whisked egg, then coat it completely with flour.
⏱️ 10 min - 4
Fry the chicken: Heat about 2 cups of vegetable oil in a large pan or Dutch oven over medium-high heat until hot (around 350°F / 175°C). Carefully place the breaded chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 6 to 8 minutes, or until golden brown and cooked through. Remove the fried chicken from the pan and set aside on a wire rack or paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 5
Sauté the vegetables for the sweet & sour chicken: In the same pan (or a clean one if preferred), drain most of the oil, leaving about 1 teaspoon. Add 1 teaspoon of roasted sesame oil. Add the chopped red bell pepper, orange bell pepper, and white onion to the pan. Season the vegetables with a pinch of black pepper and garlic powder. Sauté for 3-5 minutes until slightly softened.
⏱️ 5 min - 6
Combine chicken and sauce: Add the chopped pineapple pieces to the pan with the vegetables. Add the fried chicken pieces back into the pan. Pour the entire bottle of Panda Express Sweet Chili Sauce over the chicken and vegetables. Add about 1/4 cup of water to the empty sweet chili sauce bottle, shake it to get any remaining sauce, and pour it into the pan. Mix all ingredients thoroughly.
⏱️ 3 min - 7
Simmer the sweet & sour chicken: Allow the mixture to come to a gentle simmer, stirring occasionally, for 2-3 minutes to heat through and allow flavors to meld. If serving children, remove their portion of sweet and sour chicken and vegetables into a separate bowl before proceeding.
⏱️ 3 min - 8
Add Buldak Hot Sauce (optional): To the remaining portion (or individual adult servings), add 2 tablespoons of Buldak Hot Sauce (or to taste) and mix well.
⏱️ 2 min - 9
Prepare the fried rice base: In a large wok or skillet, add 1 tablespoon of roasted sesame oil over medium-high heat. Crack 3 eggs into the wok and scramble them until just set. Add 1 teaspoon of Gourmet Garden Ginger Paste and 1 teaspoon of Gourmet Garden Garlic Paste to the scrambled eggs. Stir to combine.
⏱️ 5 min - 10
Add vegetables and seasonings to fried rice: Add 1 1/2 cups of frozen peas and carrots to the wok. Season with a pinch of black pepper. Add 2 tablespoons of Lee Kum Kee Premium Oyster Sauce, 1 tablespoon of Lee Kum Kee Hoisin Sauce, and 2 tablespoons of Kikkoman Soy Sauce. Add another 1 tablespoon of roasted sesame oil. Mix all ingredients in the wok thoroughly and cook for 2-3 minutes until vegetables are tender-crisp.
⏱️ 5 min - 11
Finish the fried rice: Add 4 cups of cold, unseasoned cooked white rice to the wok. Mix everything together thoroughly, breaking up any clumps of rice, until the rice is evenly coated with the sauces and heated through. Cook for another 3-5 minutes, stirring frequently.
⏱️ 5 min - 12
Serve the Buldak Sweet & Sour Chicken alongside the Fried Rice.
⏱️ 2 min