Korean Sweet n Sour Chicken

Cut the chicken into thin strips, about 1 or 2-inch pieces.

Add soy sauce to the chicken for a short marination; mix well and set aside.Cut the vegetables into large bite-sized pieces.

Set aside until the sauce is ready and thickened.Make batter by mixing the flour, cornstarch, water and beaten egg.

Add more flour until a thick consistency is reached.

Dip the marinated chicken strips into the batter.Bring vegetable oil to medium high heat.

Deep fry each of the strips for about 3, 4 min for each batch or until browned and cooked through.

When finished, place on paper towel-lined dish to remove excess oil.

Once the first round of frying is done, heat the oil and re-fry the batch for the 2nd time to make it really crispy (optional).To make the sauce bring the following ingredients in a saucepan: one cup of water along 3 tbsp vinegar, 3 tbsp sugar, and 2 tbsp of soy sauce.

Bring to a rapid boil and then add the mixture of cornstarch and water.

Add desired vegetables and let simmer for about 5 minutes or until it thickens.On a large plate, add the fried chicken strips, then pour over the sauce/vegetable mixture and serve while warm.