Sweet and Sour Chicken

Submitted by brechanandrhondainc

"Sweet and sour chicken is a very popular dish and there are several different ways to make it. this is one we like."

 

• Ready In: 1hr
• Ingredients: 18
• Yields: 4 cups
• Serves: 3-4

ingredients

• 1 lb boneless skinless chicken breast
• 3⁄4 cup baby carrots
• 1 cucumber
• 1⁄2 red bell pepper
• 1 garlic clove

• Marinade

• 2 teaspoons chinese rice wine or 2 teaspoons dry sherry
• 1 teaspoon cornstarch

• Batter

• 1 -2 egg, lightly beaten
• 3 tablespoons potato starch (*)

• Sauce

• 4 1⁄2 tablespoons rice vinegar
• 1 1⁄2 tablespoons black vinegar
• 3⁄4 cup water
• 3 tablespoons tomato paste
• 4 1⁄2 tablespoons brown sugar
• 3⁄8 teaspoon chili sauce (to taste)
• 1 1⁄2 teaspoons cornstarch, mixed with
• 6 teaspoons water
• 3 1⁄4 cups oil, for deep-frying and stir-frying

directions

1. Cut the chicken into 1/2-inch cubes. Marinate in the rice wine and cornstarch for 30 minutes.
2. While the chicken is marinating, prepare the vegetables: mince the garlic clove, peel and cut the cucumber into thin slices, and cut the red pepper into cubes. Chop the baby carrots. Bring a large pot of water to boil and blanch the carrots in the boiling water. Drain.
3. In a small saucepan, add the ingredients for the sweet and sour sauce and bring to a boil. Turn the heat to low and keep warm.
4. To deep-fry the chicken: Preheat 3 cups of oil to 350 - 375 degrees Fahrenheit. While waiting for the oil to heat, brush the chicken cubes with the beaten egg and dip in the potato starch to cover. Deep-fry the dredged chicken pieces in batches, being careful not to overcrowd the wok. Deep-fry for 3 - 4 minutes until the chicken turns golden brown. Drain on paper towels.
5. To deep-fry the chicken a second time if desired: bring the oil temperature up to 400 degrees Fahrenheit. Deep-fry the chicken in batches, until the chicken turns brown. Drain on paper towels.
6. Drain all but 2 tablespoons oil from the wok. When oil is hot, add the garlic and stir-fry briefly. Add the carrots. Stir-fry for about 1 minute, then add the red peppers. Add the cucumber or save to use as a garnish. Bring the sauce back up to a boil and add to the wok, mixing with the vegetables. Add the chicken. Heat through and serve over rice. Garnish with the cucumber if desired.
7. *Cornstarch can be substituted for the potato starch.