KITCHEN PRACTICE 1 — Double-Fried Meat with Sweet and Sour Sauce
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Chapter: Chinese Cookery 8 — Deep-Frying, Chinese Style

TASK
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Coat a portion of meat in a cornstarch-heavy dredge and double-fry
it, then toss it in a quick sweet and sour sauce and serve
immediately.

WHAT TO DO
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1. Cut a portion of meat (chicken or pork both work well) into
   bite-sized pieces.
2. Coat each piece in a mostly-cornstarch dredge (a small amount of
   flour mixed in is fine).
3. Heat oil to a moderate frying temperature and fry the coated meat
   until just cooked through. Remove and let rest briefly on a rack.
4. Heat the oil further to a hotter temperature, then return the
   meat for a short second fry until deeply golden and audibly
   crisp.
5. While the meat rests after its second fry, quickly whisk together
   a sweet and sour sauce — vinegar, sugar, a tomato-based
   ingredient, and a cornstarch slurry — heating gently until it
   thickens.
6. Toss the hot, freshly fried meat in the sauce immediately, and
   serve right away.

WHAT TO EXPECT
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- After the first fry, the coating should look pale golden and feel
  set but not yet deeply crisp.
- After the second fry, the coating should turn a deeper golden
  colour and sound genuinely crunchy when tapped.
- Once tossed in the sauce and served immediately, the coating
  should still have real crunch, with the glossy sauce clinging to
  the outside rather than having soaked all the way in yet.

WHY THIS WORKS AS AN ANSWER
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This runs the full technique end to end, demonstrating that the
double fry and the last-minute sauce toss aren't separate,
disconnected steps but a deliberately timed sequence — everything
before the final toss exists specifically to build a coating sturdy
enough to survive a wet sauce for the few minutes it takes to get to
the table.