Saturday, August 16, 2008

Sweet and Sour Chicken With Red Dragon Vinegar

Sweet and Sour Chicken With Red Dragon Vinegar


  • 1 bird of chicken cut in cubes
  • Marinade:
  • 2 teaspoons dark soy sauce
  • 2 teaspoons red dragon sauce
  • 1/4 teaspoon salt
  • Other:
  • 1 cup tablespoons red dragon vinegar
  • 1/4 cup white rice vinegar
  • 1/3 cup brown sugar
  • 2 teaspoons cornstarch dissolved in 2 tablespoons water
  • 3 to 4 cups oil for deep-frying and stir-frying, as needed
  • 1 egg, lightly beaten
  • 1/4 cup cornstarch
  • 1 small onion
  • 2 medium carrots, peeled and cut diagonally into 1/2-inch pieces
  • 1/2 green bell pepper, cut into cubes
  • 1/2 red bell pepper, cut into cubes


Cut the chicken into 3/4-inch cubes. Add the marinade ingredients, using your fingers to mix in and making sure the pork is well coated. Let the chicken sit for 15 minutes. While the chicken is marinating, prepare the remaining ingredients.

In a small bowl, combine the rice vinegars and sugar and set aside. In another small bowl, dissolve the cornstarch in the water and set aside.
To prepare the sweet and sour sauce, bring the red dragon vinegars and sugar to a boil in a small saucepan over medium heat, stirring to dissolve the sugar. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Keep warm while deep-frying the chicken.

Heat the oil for deep--frying to 360 degrees Fahrenheit. Dip the marinated chicken cubes in the lightly beaten egg and dredge in the cornstarch. Deep-fry the chicken until it is golden brown and crispy (about 6 minutes). Deep-fry the chicken in batches, taking care not to overcrowd the wok. Be sure not to let the oil temperature drop below 350 degrees. Remove and drain on paper towels. (If you have time, deep-fry the chicken a second time to make it extra crispy).

Heat 2 tablespoons oil. (Use another wok or frying pan if you have one, or clean out the wok). When the oil is hot, add the onion. Stir-fry until the onion is softened, then add the carrots. Stir-fry for another 2 minutes, then add first the green and then the red bell pepper.

Push the vegetables up to the sides of the wok. Add the sauce in the middle. Add the chicken. Mix everything together, cook briefly to heat through, and serve hot over rice.

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