Sweet and Sour Chicken

• 1 lb boneless skinless chicken breast
• 34 cup baby carrots
• 1 cucumber
• 12 red bell pepper
• 1 garlic clove
• 2 teaspoons chinese rice wine or 2 teaspoons dry sherry
• 1 teaspoon cornstarch
• 1 -2 egg, lightly beaten
• 3 tablespoons potato starch (*)
• 4 12 tablespoons rice vinegar
• 1 12 tablespoons black vinegar
• 34 cup water
• 3 tablespoons tomato paste
• 4 12 tablespoons brown sugar
• 38 teaspoon chili sauce (to taste)
• 1 12 teaspoons cornstarch, mixed with
• 6 teaspoons water
• 3 14 cups oil, for deep-frying and stir-frying

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

chicken breast, baby carrots, cucumber, red bell pepper, garlic, chinese rice wine, cornstarch, egg, potato starch, rice vinegar, black vinegar, water, tomato paste, brown sugar, chili sauce, cornstarch, water, oil

Taken from www.food.com/recipe/sweet-and-sour-chicken-270780 (may not work)