Sweet Mandarin’s sweet and sour chicken

This recipe is used by the Northern Quarter restaurant and was passed onto me during its cookery school. Not only is it straightforward to follow, but also uses surprisingly few ingredients for such a delicious end result.
And you don’t need to take my word for it, this dish is the most ordered by Sweet Mandarin’s customers.
What you need;
350g chicken cut into cubes.
Salt and sugar.
1 tablespoon Chinese rice wine.
1 beaten egg.
2 tablespoons of potato starch.
Poli for deep frying.
For the sauce….
1 tablespoon oil.
1 small onion cut into cubes.
1/2 small green peper also cut into chunks.
1 small carrot, sliced or cubed.
3 tablespoons of white vinegar.
1 tablespoon of tomato ketchup.
2 tablespoons of white sugar.
100ml of stock or water.
1 slice of ginger.
1 tablespoon of thin potato starch paste.

What you do;

* Marinate the chicken with salt, water and potato starch for 10 mins in the fridge.
* Coat the meat with egg and potato starch and deep fry in moderate hot oil for 3-4 mins.
* Heat wok and add the sauce.
* Add the chopped vegetables.
* Bring to the boil and thicken with a teaspoon of potato starch paste.
* Add the chicken and stirfry until all the meat is coated.


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