Clean and cut the Chicken pieces into small bite-sized cubes.
Marinade the Chicken pieces with Shaoxing Wine and Salt and leave it aside for 8-10 minutes.
Mix the ingredients mentioned under ' For Batter' in cold water.
Coat the Chicken pieces with the Batter.
Heat Oil in a pan, and deep fry the batter coated chicken pieces in High Flame.
Remove them from oil and spread them over a paper towel to soak up the extra oil.
Mix the ingredients mentioned under 'For Sweet and Sour Sauce' in a bowl and keep it aside.
Heat 2 Tablespoons of oil in a separate pan and saute minced Garlic until fragrant.
Add Onions and Bell Peppers to the above and stir- fry them for a while in High flame.
Pour in the Sweet & Sour Sauce and bring it to boil.
Add the Chicken Pieces and and mix well until all the chicken pieces are well coated with the sauce.
Leave this in low flame for few minutes, until all the sauces are evenly absorbed.
Garnish it with chopped scallions.
Dish out and serve it immediately with Jasmine Rice, White Rice or Fried Rice.
Mix the ingredients for the batter in ice cold water, this will give a crispy texture to the fried chicken.
Shake off the extra batter from the chicken before frying them.
Any type of Red Chilli Sauce,Chilli-Garlic Sauce or Thai Chilli Sauce can be used for the recipe.
If using Sriracha Sauce just add 1 Tbspn of the Sauce and balance the sweetness as it is very hot.
Can add Green, Red and Yellow Bell Peppers to add colour to the dish.
If adding Pineapple cubes, adjust the sweetness accordingly.
Cantonese SweetandSourChicken. Now pour in the prepared sweetandsour sauce. Heat enough oil in a sauce pan to the medium heat and fry the marinated chicken in batches after dredging the chicken with the already prepared flour