Korean Sweet and Sour Chicken

Ingredients

• •2 carrots
• •2 lbs chicken breasts
• •3 tbsp cider vinegar
• •2 tbsp corn starch
• •2 tbsp cornstarch
• •1 cup edamame
• •1 egg
• •½ cup flour
• •1 medium size onion
• •¼ cup pineapple juice
• •2 tbsp soy sauce
• •3 tbsp sugar
• •vegetable oil
• •1 cup water

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Method

From foodista.com — read the original

1. 1Cut the chicken into thin strips, about 1 or 2-inch pieces.
2. 2Add soy sauce to the chicken for a short marination; mix well and set aside.
3. 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.
4. 4Add more flour until a thick consistency is reached. Dip the marinated chicken strips into the batter. Bring vegetable oil to medium high heat.
5. 5Deep 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.
6. 6Once 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).
7. 7To 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.
8. 8Bring to a rapid boil and then add the mixture of cornstarch and water.
9. 9Add 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.