🌎 The World Cookbook

Sweet and Sour sauce:
3/4 cup granulated sugar
1/3 cup white vinegar
2/3 cup water
1/3 cup brown sugar
2 1/2 tablespoons ketchup
Cornstarch Slurry:
3 tablespoons cornstarch, or potato starch
3 tablespoons water
Chicken:
2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup flour
½ cup cornstarch
2 large eggs, beaten
1 cup water
canola oil, for frying
sesame seeds, for garnish (optional)
green onions, for garnish (optional)

In a large bowl, combine the cubed chicken, salt, and pepper. Toss to coat and set aside. In a second large bowl, combine flour, cornstarch, beaten eggs, and water. Whisk together to form a batter. Add the cubed chicken pieces to the batter and toss to coat. Marinate for 10 minutes at room temperature. Add about 2 inches of oil to a large pot. Heat the oil over medium-low heat until the oil reaches 350°F on a candy thermometer or deep-fry thermometer. If you drop a piece of batter into the oil, it should sizzle when it is ready. When ready, working in batches, slowly drop the marinated chicken in oil and fry until golden brown (3-4 minutes). Drain the chicken on a plate lined with a paper towel and set aside. Continue with the rest of the chicken. (Please note: The oil may need to be heated up to 350°F after each batch of chicken.) Add the fried chicken to the sweet and sour sauce and toss to coat. Top with sesame seeds and green onions for garnish (optional).

Sweet & Sour Sauce: In a small saucepan over medium heat, whisk together the sugar, vinegar, and water. Continue whisking until the sugar has dissolved. Add the brown sugar and ketchup, whisking to combine, and bring it to a slow boil. In a small bowl, make a slurry by mixing together the cornstarch and water. Slowly pour the slurry into the vinegar mixture, whisking constantly, until it thickens. Serve immediately.