Chinese Recipe : Batter Coated Chicken in Sweet and Sour Sauce

Ingredients:

• 2 stalks celery, sliced
• 2 lg. carrots, sliced
• 1 green pepper, cut into strips
• 3/4 c. flour
• 2 cloves garlic, minced
• 1 egg, beaten
• 1/2 tsp. ginger
• 5/8 tsp. salt
• 3/4 tsp. pepper
• 4 chicken breast fillets
• 1 c. oil
• 1 1/2 c. water
• 1 c. packed brown sugar
• 1 c. vinegar
• 1 (16 oz.) can tomatoes
• 1 c. water
• 1/2 c. cornstarch
• 1/8 tsp. salt

1. Cook vegetables in small amount of water in saucepan, until tender crisp. Drain and set aside.
2. Combine flour, garlic, egg, ginger, salt and pepper in bowl; mix well.
3. Pound chicken fillets with meat mallet. Cut into strips.
4. Dip into batter, coating well. Brown lightly in hot oil in wok. Drain on paper towels.
5. Bring 1 1/2 cups water in a saucepan to a boil and stir in brown sugar. Cook for 1 minute.
6. Add vinegar and tomatoes. Bring to a boil again.
7. Stir in mixture of cornstarch and remaining 1 cup water, gradually. Cook for 3 minutes, stirring constantly.
8. Add chicken, vegetables and 1/8 tsp. salt. Cook until heated through. Serve over cooked rice.