Sweet and Sour Chicken

Ingredients:

230 g chicken breast

a pinch of salt

a pinch of white ground pepper

1/2 tbsp Shaoxing wine

1/2 egg white

1/2 cup corn flour (divided)

2 cups cooking oil (for frying the chicken)

Stir-frying:

1 tbsp cooking oil

1/2 small onion (peeled and cubed)

1/2 medium red and green capsicum (cubed)

Sauce: (mix in a small bowl)

1/2 cup water

2 tbsp ketchup

1/2 tbsp vinegar

1/4 tbsp sugar (to taste)

a pinch of salt

For the cornstarch slurry:

1 tsp corn flour

1 1/2 tbsp water

Methods:

1. To marinate the chicken, in a bowl, combine the chicken with salt, white pepper, Shaoxing wine, and egg white.  Mix well and let marinate while preparing the other ingredients.
2. To coat the chicken, mix the chicken with half of the corn flour and let rest for 5 minutes.  Coat again with the remaining corn flour.
3. To fry the chicken, in a heated pot, add cooking oil. Fry the chicken in batches for about 3 minutes until cooked through. Repeat until all is done.  Increase the oil temperature and fry again for about 1 minute until golden and crispy.
4. To stir-fry and finish, in a wok over high heat, add 1 tablespoon of cooking oil and stir-fry the onion and capsicum for about 30 seconds, then remove them onto a plate.  Reduce the heat to medium and add the sauce mixture and the cornstarch slurry.  Stir until the sauce thickens. Return the vegetables and chicken to the wok, and toss until evenly coated.
5. Remove on to a serving dish and serve with freshly cooked fluffy rice!

This recipe is adapted from 'cicili.tv' with slight adjustment to suit my cooking preference.