sweet and sour

Hundreds of recipes for sweet and sour fish, chicken, vegetables, and ribs can be found in the internet. Here is one option that is easy to do, but the result is usually liked by all people tried this variant.

Preparation time: 15-20 min preparation, 10-15 min frying, 10-15 min sauce, a total of 20-30 min.
Level: Average Easy
Quantity: for four

Ingredients:
1 pack of chicken fillets (400g)
For breading flour (gluten-free or wheat flour)
Corn starch for additional breading
500 ml vegetable oil for frying
1 red pepper
1 medium carrot
1 small onion
1 clove of garlic
2-3cm piece of fresh ginger
Soy sauces
White vinegar (or just vinegar to acidify the sauce)
Sugar or honey
3 tablespoons tomato paste
spring onion for garnish

Preparation:

1. Cut the chicken into 2.3-3 cm pieces
2. Cut the peppers into pieces, carrots into either thin slices or strips
3. Cut onions into thin slices finely chop garlic and ginger
4. Mix 3 tablespoons of flour with 3 tablespoons of starch, add the chicken pieces to this mixture and roll until dry, set aside
5. Bring the cooking oil to high heat in a deep pot, carefully lift the chicken pieces breaded into the oil, fry until light brown, set aside. It is reasonable not to fry the whole amount of chicken but divide it between three frying times. Too much chicken in the oil cools the oil down and the breading does not come crisp. The idea is to fry chicken in 2-3 minutes so that the chicken will be tender, but the breading is crisp.
6. Prepare the sauce: Mix 2 teaspoons of cornstarch with a little cold water evenly, add 2-3 tablespoons of soy sauce, 3 tablespoons of tomato paste, 1-2 tablespoons of white wine vinegar, add water until the sauce is about 200ml.
7. Heat 1 tablespoon of cooking oil in a wok pan, add vegetables, fry for 2-3 minutes.
8. Pour the sauce over the vegetables and bring to a boil, add the breaded chicken pieces, cook for about 1-2 minutes, shake over with the chopped green onions and serve.
Done!

Basmati rice or sticky rice can be served aside. You can add authentic taste to Chinese dishes by frying in unrefined sunflower oil or by adding 1 teaspoon of sesame oil at the end. Sesame seeds can also be shaken on this food.