Canton Chicken

We add the carrots and cook for one minute.

We serve the Canton chicken hot with white rice.

We leave the mixture on the heat for 3 more minutes to blend the flavors.

We add the fried chicken to the vegetables and sauce and stir to combine.

We dissolve 1 tablespoon of cornstarch in a cup of water and pour it into the sauce, stirring until it thickens.

We add the hot chili sauce as desired and let the mixture simmer briefly.

Add a tablespoon of soy sauce, tomato paste, ketchup, and honey.

We season the vegetables with salt and black pepper.

We add the bell peppers and stir all the vegetables together.

We cut the chicken breasts into very small cubes.

We add the onion and sauté until slightly translucent.

In another pan, we add a little oil and crushed ginger, stirring until fragrant.

We drain the fried chicken from the oil and set it aside.

We lower the heat to medium and fry the chicken until cooked and golden brown.

We heat oil in a pan over slightly high heat.

We mix everything well until the chicken pieces are fully coated.

Add the flour, baking powder, and a tablespoon of starch to the seasoned chicken mixture.

Season the chicken with black pepper, ginger, salt, a tablespoon of soy sauce, and white vinegar.