Sweet and Sour Chicken

Ingredients: (Serves 2)
1 chicken breast (boneless and skinless) - cut into bite-sized cubes
1 tbsp. Shaoxing wine
2 cloves garlic (peeled and chopped)
1/4 medium size cucumber (cut into chunks)
1 tomato (cut into wedges)
1 sprig spring onion (cut into 1 1/2" lengths)
Cooking oil (for deep frying)

Batter:
4 tbsp. plain flour (sifted)
4 tbsp. cornflour (sifted)
1/2 cup water
1/2 tsp. baking powder

Sweet and Sour Sauce:  (Mix in a bowl)
3 tbsp. tomato sauce/ketchup
2 tbsp. chili sauce
1 tsp. plum sauce
1/2 tsp. Lea and Perrins Worcestershire sauce
1/4 tsp. rice vinegar
1/2 tsp. oyster sauce
1 tbsp. granulated sugar
3 tbsp. water
1/2 tsp. cornflour
3 dashes ground white pepper

Methods:

1. Marinate chicken with Shaoxing wine for at least 10 minutes.  I marinated mine for few hours in the fridge, covered.
2. Mix batter in a bowl and add the chicken cubes into the batter.
3. Heat up cooking oil in a pot/wok, shake off excess batter before adding them into the heated oil for frying, in batches.  Turn the chicken over to ensure even frying, until the chicken meat turns slightly golden.  Use a slotted ladle to remove the cooked chicken cubes from the oil and place them on a plate lined with kitchen paper to soak up the excess oil.  Repeat until all the chicken is done.  
4. In a clean wok, add 2 tbsp. cooking oil from frying the chicken just now.  Saute garlic until light brown, then add cucumber and stir-fry for 1 minute, then add the sauce ingredients and bring to a boil.  Toss in the chicken, tomatoes and the spring onions, do a few quick stirs, then dish out and serve immediately with freshly cooked rice.

This recipe is adapted from 'rasamalaysia.com' with slight amendment to suit my cooking preference.