Sweet and Sour Chicken

Jeff and I consider ourselves Chinese food purists because we lived in Taiwan for a little over four months. Logical, I think. This sweet and sour chicken is a little labor intensive (especially the tricky egg bit) but oh-so worth it. It's amazing how the chicken itself is bland and the sauce is crazy, but when you put it together it creates a flavor that is out of this world amazing.

Batter:

½ cup flour

¼ cup cornstarch

½ tsp baking powder

1 Tbsp egg plus enough water to make ½ cup Totally weird, right? That's how you know it's GOOD

1 tsp cooking oil

Use ½ pound cubed chicken breast and coat with the batter. Fry Twice (we usually end up doing it once, but if you have the time to do it twice it tastes phenomenal)

Sauce (in this order):

¾ cup sugar

1/3 cup ketchup

1 Tbsp soy sauce

¼ tsp salt

2/3 cup water

-Bring to Boil-

Add ¼ cup apple cider vinegar

-Bring to Boil-

Add 3 ½ Tbsp dissolved cornstarch in 1/3 cup water

-Boil until thickened-