This tastes like it came straight from a Chinese restaurant.
1 cup flour
3 Tbsp oil
2 eggs, lightly beaten
½ tsp baking powder
1 tsp salt
3 lb chicken cutlets, cut into bite-sized pieces
½ cup seltzer, divided
3 Tbsp cornstarch
1¼ cup cold water, divided
¼ cup brown sugar
½ cup ketchup
½ cup vinegar
4 Tbsp lemon juice
Combine flour, oil, eggs, baking powder and salt.
Slowly add 1/4 cup of seltzer. Stir. If needed, add more seltzer until the batter mixture has the consistency of pancake batter.
Dip the chicken pieces into the batter and deep fry. Be careful not to crowd the frier or the chicken pieces will still together.
Drain on paper towels and set aside.
Dissolve cornstarch in a 1/2 cup of water. Set aside.
In a saucepan combine, brown sugar, ketchup, vinegar, 3/4 cup of water and lemon juice.
Bring to a boil and let the mixture boil lightly for 3 minutes.
Lower the flame and slowly add the cornstarch mixture until sauce reaches desired thickness. Turn off flame.
Serve sauce next to the the chicken.