Total Time
1hr
Prep 30 mins
Cook 30 mins

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

Ingredients Nutrition

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.

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