Credit to The Art of Cooking for this recipe and beautifully explained on his YouTube channel. It delivers a great crunchy coating for the chicken.

Marinade

• 1 kg Chicken Breast
• 2 tsp Salt
• 2 tsp Garlic Powder
• ¼ tsp White Pepper
• 120 ml Water
• 2 tbsp Shaoxing wine

Breading

• 2 tsp Salt
• 2 tsp Garlic Powder
• 2 Egg
• 500 ml Water
• 1/4 tsp White Pepper
• 2 tbsp Baking Powder
• 60g Corn Starch
• 6 tbsp Veg. Oil
• 320 g Plain Flour

Sweet and Sour Sauce

• 2 L Water 
• 2 Oranges, sliced
• 1 Lemon, sliced
• 4cm Ginger, sliced
• 230 ml Vinegar
• 473 g Sugar
• 300ml Ketchup
• 2 tbsp Corn flour

Vegetables

• 3 Peppers, red green yellow, thin sliced
• 1 large onion thin sliced
• 4 green onions, white part shredded, green part cut in half
• 4 cloves of garlic, fine chopped
• 4 cm ginger, fine chopped
• 2 red chillis, deseeded and fine sliced.
• 1 tbsp Shaoxing wine
• 1 tbsp soy sauce
• 1 tsp sugar

1 L vegetable oil for frying the chicken

Cut chicken into thin strips and place in a large bowl with all the marinade ingredients and mix well. Set aside for an hour.

To make the sauce, place ginger, orange, lemon and water in pot and bring to the boil, reduce heat and simmer for 10 mins and then remove from heat. Let cool a little. Strain liquid pressing fruits to extract maximum flavour. A liquid back to pot and heat over high heat. Add sugar and vinegar. Dissolve the sugar. Then add the ketchup and mix well. Mix some cornflour with water to make a slurry. Add some to sauce until it thickens. Then reduce heat and keep on a low heat until serving.

Place all the batter ingredients in a mixer and mix well. It should be the consistency of a thick cream. Pour the batter into the bowl containing the chicken and mix.

Heat oil in large pot or wok to 190C. Cook chicken in batches. Turn chicken in the oil after 3 mins cooking for 6 mins in total. Remove to grate.

Clean wok, add some oil, stir fry the vegetables. Pour wine around edge of wok. Then add soy sauce and sugar.

Serve chicken with rice and some stir fried vegetables with some sauce drizzled over. Serve sauce in bowls so more can be spooned over as desired.