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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the chicken into 1/2-inch cubes. Marinate in the rice wine and cornstarch for 30 minutes. | 2. While the chicken is marinating, prepare the vegetables: mince the garlic clove, peel and cut the cucumber into thin slices, and cut the red pepper into cubes. Chop the baby carrots. Bring a large pot of water to boil and blanch the carrots in the boiling water. Drain. | 3. In a small saucepan, add the ingredients for the sweet and sour sauce and bring to a boil. Turn the heat to low and keep warm. | 4. To deep-fry the chicken: Preheat 3 cups of oil to 350 - 375 degrees Fahrenheit. While waiting for the oil to heat, brush the chicken cubes with the beaten egg and dip in the potato starch to cover. Deep-fry the dredged chicken pieces in batches, being careful not to overcrowd the wok. Deep-fry for 3 - 4 minutes until the chicken turns golden brown. Drain on paper towels. | 5. To deep-fry the chicken a second time if desired: bring the oil temperature up to 400 degrees Fahrenheit. Deep-fry the chicken in batches, until the chicken turns brown. Drain on paper towels. | 6. Drain all but 2 tablespoons oil from the wok. When oil is hot, add the garlic and stir-fry briefly. Add the carrots. Stir-fry for about 1 minute, then add the red peppers. Add the cucumber or save to use as a garnish. Bring the sauce back up to a boil and add to the wok, mixing with the vegetables. Add the chicken. Heat through and serve over rice. Garnish with the cucumber if desired. | 7. *Cornstarch can be substituted for the potato starch. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1	lb	boneless skinless	780.1798	0.0	94.5741	41.9573
baby carrot	3/4	cup		-	-	-	-
cucumber	1			15.6	3.7752	0.6759999999999999	0.1144
red bell pepper	1/2			-	-	-	-
garlic clove	1			-	-	-	-
sherry	2	teaspoons		-	-	-	-
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
egg	1 -2		beaten	0.0	0.0	0.0	0.0
potato starch	3	tablespoons		-	-	-	-
rice vinegar	4 1/2	tablespoons		-	-	-	-
black vinegar	1 1/2	1/2		-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
brown sugar	4 1/2	tablespoons		153.9	39.7264	0.0486	0.0
chili sauce	3/8	teaspoon		1.9622	0.4221	0.0533	0.0064
cornstarch	1 1/2	teaspoons	mixed	10.16	2.4339	0.0069	0.0013
water	6	teaspoons		0.0	0.0	0.0	0.0
oil	3 1/4			364.416	0.0	0.1165	41.3837

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.