Sweet and Sour Chicken

Ingredients

• 12 oz/340 g chicken
• 1/3 tsp salt
• 1/4 tsp sugar
• 1/8 tsp white pepper powder
• 1/2 tsp garlic powder
• 1 tbsp rice wine
• 4 1/2 tbsp cornstarch
• 1 tbsp all purpose flour
• 1/2 tsp baking soda
• 4 tbsp water
• 1/2 tbsp oil
• 1/8 tsp sugar
• 1/8 tsp salt
• 1 stalk of green onion
• 1.58 oz/45 g onion
• 4.58 oz/130 g bell pepper
• 2 cloves of garlic
• 2 tbsp ketchup
• 2 tbsp sugar
• 1 tsp soy sauce
• 1 tbsp rice vinegar
• 1/2 cup water
• 2 tsp cornstarch
• 1 tsp sesame oil
• 1 tbsp vinegar

Method

1. Marinate chicken with salt, sugar, white pepper powder, garlic powder, and rice wine for 15 minutes.
2. Finely mince two cloves of garlic and cut a quarter of an onion, bell peppers, and green onion into bite-size pieces.
3. Mix cornstarch and cold water until dissolved to prepare cornstarch-water mixture.
4. Prepare batter by mixing cornstarch, all-purpose flour, baking soda, water, and oil into a smooth consistency.
5. Add marinated chicken to batter and coat evenly.
6. Heat oil to 350°F (175°C). Fry battered chicken in batches for 3 minutes, then remove and rest for 5-10 minutes.
7. Increase oil temperature to 400°F (205°C) and fry chicken for an additional 30 seconds for crispiness, then remove and set aside.
8. Add oil to a hot pan over medium-high heat, add sugar and salt, then green onion stem, bell pepper, and onion; stir fry for 1 minute.
9. Remove vegetables from pan.
10. Reduce heat to low, add garlic, and sauté briefly.
11. Add ketchup, sugar, soy sauce, and salt; mix well.
12. Add cornstarch-water mixture and stir until sauce thickens.
13. Turn off heat, add sesame oil and vinegar, then return vegetables and green onion leafy parts to pan.
14. Add fried chicken, toss to coat with sauce, and serve.