Korean Chicken Tangsuyuk (Sweet N Sour Chicken)

• 1.5 or 2 lbs boneless chicken breasts, cut into strips
• 2 tsp soy sauce
• 1 medium size onion, cut into strips
• 2 carrots, cut into thin pieces
• 1 cup edamame
• bell peppers (optional)
• vegetable oil for frying
• For the Batter:
• 1/2 cup flour
• 2 tbsp cornstarch
• 1/2 cup cold water
• 1 beaten egg
• Sweet Sauce:
• 1 cup of water
• 2 tbsp corn starch (+ 2 tbsp water mixed together)
• 2 tbsp soy sauce
• 3 tbsp cider vinegar
• 3 tbsp sugar
• 1/4 cup pineapple juice (optional if available)

1. Cut the chicken into thin strips, about 1 or 2-inch pieces. Add soy sauce to the chicken for a short marination; mix well and set aside.
2. Cut the vegetables into large bite-sized pieces. Set aside until the sauce is ready and thickened.
3. Make batter by mixing the flour, cornstarch, water and beaten egg. Add more flour until a thick consistency is reached. Dip the marinated chicken strips into the batter.
4. 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).
5. 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. Add desired vegetables and let simmer for about 5 minutes or until it thickens.
6. On a large plate, add the fried chicken strips, then pour over the sauce/vegetable mixture and serve while warm.

chicken breasts, soy sauce, onion, carrots, edamame, bell peppers, vegetable oil, batter, flour, cornstarch, cold water, egg, sweet sauce, water, corn starch, soy sauce, vinegar, sugar, pineapple juice

Taken from www.epicurious.com/recipes/member/views/korean-chicken-tangsuyuk-sweet-n-sour-chicken-50188698 (may not work)