Korean Sweet n Sour Chicken

Ingredients

• 2  carrots cut into thin pieces
• 2 lbs chicken breast boneless cut into strips
• 3 tbsp apple cider vinegar 
• 2 tbsp cornstarch mixed
• 2 tbsp cornstarch 
• 1 cup edamame 
• 1 cup edamame 
• 1  eggs beaten
• 0.5 cup flour 
• 1 medium size onion cut into strips
• 0.3 cup pineapple juice (optional if available)
• 2 tbsp soya sauce 
• 3 tbsp sugar 
• 4 servings vegetable oil 
• 1 cup water 

Equipment

• paper towels
• sauce pan

Directions

1. Cut the chicken into thin strips, about 1 or 2-inch pieces.
2. Add soy sauce to the chicken for a short marination; mix well and set aside.
3. 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.
4. 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.
5. 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.