Korean Sweet & Sour Chicken

1. Cut the chicken into thin strips, about 1 to 2 inches long. | 2. Add soy sauce to the chicken, mix well, and let it marinate briefly. Set aside.

Cut your desired vegetables (e.g., bell peppers, carrots, or onions) into large bite-sized pieces. Set aside.

1. In a mixing bowl, combine flour, cornstarch, water, and a beaten egg to form a thick batter. | 2. Adjust with more flour if needed to achieve a coating consistency.

1. Heat vegetable oil in a deep pan or fryer to medium-high heat. | 2. Dip the marinated chicken strips into the batter, ensuring they're well-coated. | 3. Fry the strips in batches for 3–4 minutes, or until golden brown and cooked through. | 4. Place fried chicken on a paper towel-lined plate to remove excess oil. | 5. For extra crispiness, increase the oil temperature slightly and fry the chicken a second time for about 2 minutes (optional).

1. In a saucepan, combine 1 cup of water, 3 tablespoons vinegar, 3 tablespoons sugar, and 2 tablespoons soy sauce. | 2. Bring to a rapid boil, then stir in a cornstarch slurry (made with cornstarch and water) to thicken the sauce. | 3. Add the prepared vegetables to the sauce and simmer for about 5 minutes, or until the sauce thickens and the vegetables are tender-crisp.

1. Arrange the fried chicken strips on a large plate. | 2. Pour the sweet and sour sauce with vegetables over the chicken. | 3. Serve immediately while warm, optionally with steamed rice or noodles.