Sweet and bitter Chicken direction

Ingredients:

8 oz. deboned and skinless misshapenness (cut into bite-size cubes)
1 tablespoon shaoxing wine (optional)
1 inexperienced bell pepper (seeds removed and delve squares)
1 stalk scallion (cut into 2-inch lengths)
2 cloves garlic (finely chopped)
Oil for cookery

Batter:

4 tablespoons general flour
4 tablespoons corn starch
1/2 cup water
1/2 teaspoon leaven

Sweet and bitter Sauce:

3 tablespoons tomato ketchup
3 tablespoons Lingham complete hot sauce/chili sauce
1 teaspoon sauce
1/2 teaspoon Lea and Perrins Worcestershire
1/4 teaspoon Chinese rice vinegars
1/2 teaspoon oyster sauce
3 tablespoons water
1/2 teaspoon corn starch
3 dashes white pepper powder
2 tablespoons oil

Method:

Cut the misshapenness meat into bite-size cubes and steep with one tablespoon of wine for ten minutes. combine the batter in an

exceedingly bowl and

add the chicken cubes into the batter. combine the sweet and bitter sauce in an exceedingly tiny bowl and put aside.

Heat up oil in an exceedingly cooking pan and deep fry the chicken cubes. (Shake off the additional batter before frying). Transfer the

retire on a

plate lined with paper towels to absorb the surplus oil. Transfer the oil out and leave solely two tablespoons oil within the cooking pan.

Add garlic and saute the garlic till brown and so follow by the inexperienced bell peppers. Stir-fry till you smell the aroma. Add the

sweet and bitter sauce into the cooking pan and convey it to boil. append the chicken, add the sliced scallions, do a couple of fast stirs,

dish out

and serve now with steamed rice.