Instructions

1. Cut chicken into small, bite-size pieces. Use a mixture of breast and thigh meat for the best texture and flavor when making sweet and sour chicken. Heat oil in a deep-fat fryer to 350 degrees Fahrenheit.

2. Create the batter directly before frying for immediate use. In a mixing bowl, add 1 tablespoon corn flour to about 3/4 cups flour and stir. Season the mixture with about a 1/2 teaspoon salt. Whisk in about 8 ounces of cold mineral water and a few ice cubes to keep the batter ice cold. Stir until the mixture forms a thin batter. Do not over-mix the batter, as it can have a few lumps.

3. Dip chicken pieces in the batter, gently shake them to remove excess batter and quickly lower them into the oil. Fry the pieces until they become browned and register an internal temperature of 165 F. Remove from the hot oil using tongs and set aside on a plate lined with paper towels to drain.