WHAT'S IN IT?

(For 4 people)

Fried Chicken

Chicken (boneless thigh) 1 lb or 500 g
** if you prefer chicken breast, feel free to use it.
** you can also use pork or beef if you prefer.

Eggs 6

Potato Starch 2 cups
** you can get potato starch at Korean markets

Salt & Pepper

Oil 1L to 1.5L (depending on the size of your deep fryer or pot)

Sweet & Sour Sauce

Vinegar 1 cup
Sugar 1 cup
Water 2 cups
Potato starch 1 Tablespoon (mixed with 1/4 to 1/2 cup of water)
Soy Sauce 1 Tablespoon (optional)
Salt & Pepper
Vegetable Oil 1-2 Tablespoons
Chopped Garlic 1/2 Tablespoon
Onions 1/4
Zukini 1/4
Carrots 1/4
Red Pepper 1/2
Green Pepper 1/2
Apple 1
Sesame seeds (optional)
** These vegetables can be easily substituted with others available.
** You can use other fruit such as pineapples, mangos and lemons.


HOW DO I MAKE IT?

1. Slice all the vegetables and fruit.
2. Cut chicken into small pieces and sprinkle salt and pepper over both sides of chicken
3. Pre-heat vegetable oil for deep frying (350 F or 180 C)

(Sauce making)

4. Add a little bit of oil in a pan (med to high heat)
5. Add chopped garlic
6. Add all vegetables and stir fry for 5 minutes
7. Add 2 cups of water, 1 cup of vinegar and i cup of sugar and mix well.
8. Bring it to boil and reduce the heat to low.
9. Add a tablespoon of soy sauce for color and season with salt (about a table spoon) and pepper.
** it should be just a bit saltier than normal food since it goes over chicken to season it. If you are not sure, add gradually.
10. MIx a tablespoon of potato starch with 1/4 of COLD water in a small bowl (add a little more water if potato starch is not completely dissolved.)
11. Add starch mix to the sauce slowly on low heat.
12. Mix well and let me simmer on lowest heat to keep it warm.

(Chicken)

12. Spread potato starch on a plate and drench chicken pieces lightly.
13. Beat 6 eggs and season with salt and pepper. (1 teaspoon each)
14. Dip drenched chicken pieces in the egg.
15. Deep fry the chicken about 10 minutes
** try a small piece. If it floats on the surface, it means the temperature is hot enough.
16. For chicken (and pork), make sure it's cooked all the way. No pinkness! It can make you sick.
17. Take the pieces out of the oil when they are golden brown and drain all fat.
18. Serve on a plate and pour the sauce on top.
19. You can sprinkle sesame seeds on top for accents.

YUMMY!