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  • Sweet and Sour Chicken

Sweet and Sour Chicken

Serve 3 - 4
  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon Chinese rice wine or dry sherry
  • 1 garlic clove
  • 1 teaspoon cornstarch
  • 1 - 2 eggs, lightly beaten
  • 1/2 red bell pepper 1/2 red bell pepper
    1 1/2 tsp cornstarch mixed with 6 teaspoons water
  • 1 cucumber
  • 3/4 cup baby carrots
  • Sauce: 4 1/2 tablespoons rice vinegar 1 1/2 tablespoons black rice vinegar 3/4 cup wate 3 tablespoons tomato paste 4 1/2 tablespoons brown sugar 3/8 tsp chile sauce, or to taste
  • Other: 3 tablespoons potato starch
    3 1/4 cups oil for deep-frying and stir-frying
  • Cut the chicken into 1/2-inch cubes. Marinate in the rice wine or sherry and cornstarch for 30 minutes.
  • 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 briefly in the boiling water. Drain thoroughly.
  • 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.
  • 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, very briefly for less than a minute, until the chicken turns brown. Drain on paper towels.
  • Drain all but 2 tablespoons oil from the wok. When oil is hot, add the garlic and stir-fry briefly until aromatic. Add the carrots. Stir-fry for about 1 minute, then add the red peppers. Add the cucumber or save to use as a garnish.
  • In a small saucepan, add the ingredients for the sweet and sour sauce and bring to a boil, mixing with the vegetables. Add the chicken. Heat through and serve over rice. Garnish with the cucumber if desired.

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