Sweet and sour chicken:
Mix all the marinade ingredients together and pour over the chicken and marinade for an hour, stirring occasionally.
Mix all the batter ingredients together.
Add the chicken to the batter and mix, but don’t add the leftover marinade from the chicken.
Deep fry each individual battered cube
till golden brown.
The oil should be hot like when frying chips, but
not too hot, as it would brown the batter quickly and the meat would
still be rare.
Remove the cooked cubes from the oil, drain on a paper towel and place in a sealable container.
Pour over a bit of the sweet and sour sauce, stir through, and cover the bowl.
Repeat till all the meat is cooked, pour over the remaining sauce and cover the bowl.
Heat in the microwave for ± 2 min just before serving.
Prepare the rice as usual. Boil the rice, rinse off, and bring to boil again.
Once all the water has been absorbed for the second time and the rice is almost cooked, add the egg and stir well.
Once the egg has cooked for about 5 min, add the bacon, mushrooms and parsley.
Cook for a further 10 min or till bacon is cooked.
For more of FairyDust
's recipes click here