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1
Cut the chicken into 1/2-inch cubes.
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2
Marinate in the rice wine and cornstarch for 30 minutes.
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3
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.
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4
Chop the baby carrots.
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5
Bring a large pot of water to boil and blanch the carrots in the boiling water.
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6
Drain.
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7
In a small saucepan, add the ingredients for the sweet and sour sauce and bring to a boil.
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8
Turn the heat to low and keep warm.
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9
To deep-fry the chicken: Preheat 3 cups of oil to 350 - 375 degrees Fahrenheit.
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10
While waiting for the oil to heat, brush the chicken cubes with the beaten egg and dip in the potato starch to cover.
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11
Deep-fry the dredged chicken pieces in batches, being careful not to overcrowd the wok.
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12
Deep-fry for 3 - 4 minutes until the chicken turns golden brown.
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13
Drain on paper towels.
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14
To deep-fry the chicken a second time if desired: bring the oil temperature up to 400 degrees Fahrenheit.
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15
Deep-fry the chicken in batches, until the chicken turns brown.
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16
Drain on paper towels.
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17
Drain all but 2 tablespoons oil from the wok.
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18
When oil is hot, add the garlic and stir-fry briefly.
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19
Add the carrots.
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20
Stir-fry for about 1 minute, then add the red peppers.
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21
Add the cucumber or save to use as a garnish.
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22
Bring the sauce back up to a boil and add to the wok, mixing with the vegetables.
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23
Add the chicken.
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24
Heat through and serve over rice.
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25
Garnish with the cucumber if desired.
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26
*Cornstarch can be substituted for the potato starch.
