Korean Sweet n Sour Chicken

Korean Sweet n Sour Chicken

Korean Sweet n Sour Chicken

30 minutes

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Details
  • Serving Size:   4
  • Dairy-Free:   True
  • Weight Watchers:   15 Points
Cuisine
  • Chinese
  • Asian
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • •2 carrots, cut into thin pieces
  • 2 lbs boneless chicken breasts, cut into strips
  • •3 tbsp cider vinegar
  • •2 tbsp corn starch (+ 2 tbsp water mixed together)
  • •2 tbsp cornstarch
  • •1 cup edamame
  • •1 beaten egg
  • •½ cup flour
  • •1 medium size onion, cut into strips
  • •1/4 cup pineapple juice (optional if available)
  • •2 tbsp soy sauce
  • •3 tbsp sugar
  • Vegetable Oil
  • •1 cup of water
Instructions

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.

Cut 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.

Add more flour until a thick consistency is reached. Dip the marinated chicken strips into the batter.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).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.On a large plate, add the fried chicken strips, then pour over the sauce/vegetable mixture and serve while warm.

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