"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Sweet and Sour Chicken and Curried Rice Recipe

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This recipe for Sweet and Sour Chicken and Curried Rice, by , is from Favorite Recipes from Susan's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Salgy
Added: Friday, October 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cut-up chicken fryers, or 2-3 pounds of thighs.
1/4 C oil
1 C flour, mixed with 2 tsp garlic salt and ground pepper
3/4 C chicken broth
1/2 C ketchup
3 T. soy sauce
1 C sugar
1/2 C apple vinegar
4 C. White Rice
1 cube butter
2 tsp curry powder
Macadamia nuts or peanuts (optional)
1 bunch of scallions (optional)

Directions:
Directions:
Sweet and Sour Chicken:
Preheat oven to 375.
Dredge chicken pieces in flour and fry in oil until lightly browned.

Mix all sauce ingredients in bowl (broth, ketchup, soy sauce, sugar, and vinegar).
Place browned chicken in large dripper pan (13x9).
Pour sauce over chicken.
Cover with foil.
Place pan in 375 oven.
Cook 1 1/2 hours or until tender. Sauce should reduce and thicken. Remove foil if sauce isn't thickening, so the liquid can evaporate better.

(Baste occasionally with sauce throughout cooking period to keep moist.)

Curried Rice

Cook rice.
Melt butter in large skillet, and stir in curry powder until well blended.
Add hot cooked rice to skillet, and stir gently until all rice is coated and yellow.

Garnish with nuts and scallions, if desired.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is one of our family's favorite all-time recipes. I got it from my beloved Grandma Bohnker, a famously wonderful cook, and have made it for birthday dinners, Sunday dinners, and other celebrations. It's unforgettably delicious -- you can smell the aromatic spices from outside as you approach the house when it's cooking.

Grandma made it with chicken wings, as an appetizer, but I have always made it as a main dish with thighs or assorted chicken parts.

The presentation can be spectacular if you feel like it. Mold the rice in a bundt pan, turn it out on a large platter, and surround the circle with the chicken. Drizzle the extra sauce over the rice and chicken. Place a small bowl (I use an individual Chinese rice bowl) in the center of the ring, and fill with nuts for garnish. Sprinkle entire platter with chopped scallions for a dash of color.

Our family loves spinach salad with this dish. If Brandon Sehestedt is coming to dinner, make scones to go with it too ;-)

 

 

 

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