Korean Sweet n Sour Chicken

Name: Korean Sweet n Sour Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 pieces Carrot (•2 carrots, cut into thin pieces); 2 lb Chicken Breast (2 lbs boneless chicken breasts, cut into strips); 3 tbsp Apple Cider Vinegar (•3 tbsp cider vinegar); 2 tbsp Corn (•2 tbsp corn starch (+ 2 tbsp water mixed together)); 2 tbsp Cornstarch (•2 tbsp cornstarch); 1 cup Soya Beans (•1 cup edamame); 1 piece Egg (•1 beaten egg); ½ cup All-Purpose Flour (•½ cup flour); 1 piece Yellow Onion (•1 medium size onion, cut into strips); ¼ cup Apple (•1/4 cup pineapple juice (optional if available)) — optional; 2 tbsp Soy Sauce (•2 tbsp soy sauce); 3 tbsp Granulated Sugar (•3 tbsp sugar); 0 pieces Vegetable Oil (Vegetable Oil); 1 cup Bottled Drinking Water (•1 cup of water)

30 minChinese

Servings4

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Dairy Free

Steps

1Cut the chicken into thin strips, about 1 or 2-inch pieces.
2Add soy sauce to the chicken for a short marination; mix well and set aside.
3Cut the vegetables into large bite-sized pieces. Set aside until the sauce is ready and thickened.Make batter by mixing the flour, cornstarch, water and beaten egg.
4Add more flour until a thick consistency is reached. Dip the marinated chicken strips into the batter.Bring vegetable oil to medium high heat. Deep fry each of the strips for about 3, 4 min for each batch or until browned and cooked through. When finished, place on paper towel-lined dish to remove excess oil. Once the first round of frying is done, heat the oil and re-fry the batch for the 2nd time to make it really crispy (optional).To make the sauce bring the following ingredients in a saucepan: one cup of water along 3 tbsp vinegar, 3 tbsp sugar, and 2 tbsp of soy sauce. Bring to a rapid boil and then add the mixture of cornstarch and water.
5Add desired vegetables and let simmer for about 5 minutes or until it thickens.On a large plate, add the fried chicken strips, then pour over the sauce/vegetable mixture and serve while warm.