Directions:
Cut the chicken into 1/2-inch cubes.
Marinate in the rice wine or sherry and cornstarch for 30
minutes.
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. Chop the baby carrots. Bring a large pot of water to
boil and blanch the carrots briefly in the boiling water.
Drain thoroughly.
In a small saucepan, add the
ingredients for the sweet and sour sauce and bring to a boil.
Turn the heat to low and keep warm.
To deep-fry the chicken: Preheat 3
cups of oil to 350 - 375 degrees Fahrenheit. While waiting for
the oil to heat, brush the chicken cubes with the beaten egg
and dip in the potato starch to cover. Deep-fry the dredged
chicken pieces in batches, being careful not to overcrowd the
wok. Deep-fry for 3 - 4 minutes until the chicken turns golden
brown. Drain on paper towels.
To deep-fry the chicken a second
time if desired: bring the oil temperature up to 400 degrees
Fahrenheit. Deep-fry the chicken in batches, very briefly for
less than a minute, until the chicken turns brown. Drain on
paper towels.
Drain all but 2 tablespoons oil
from the wok. When oil is hot, add the garlic and stir-fry
briefly until aromatic. Add the carrots. Stir-fry for about 1
minute, then add the red peppers. Add the cucumber or save to
use as a garnish. Bring the sauce back up to a boil and add to
the wok, mixing with the vegetables. Add the chicken. Heat
through and serve over rice.
Garnish with the cucumber if
desired.
*Cornstarch can be substituted for
the potato starch
**This recipe is designed to make
extra sauce for mixing in with the rice. It can easily be
adjusted either up or down depending on how much sauce you
want - just be sure to keep the proportions constant. For 3/4
lb of chicken, reduce quantities by 1/3 - ie. use 3 TB rice
vinegar, 1 TB black rice vinegar, 1/2 cup water, 2 TB tomato
paste,
etc.
