1 whole boneless chicken breast (about 1/2 lb)
1/2 tablespoon Chinese cooking wine
1/2 teaspoon garlic salt
1/4 cup cornstarch for dry coating
1/2 cup bread crumbs (optional)
4 cups oil
1/2 head lettuce, shredded for garnishing
2 tablespoons crushed roasted almonds

Batter:
1 cup flour
3/4 cup + 3 tablespoons flat beer, more if needed
1/2 teaspoon baking powder
1/4 teaspoon oil

Sweet and Sour Sauce:
3 tablespoons white vinegar
1/4 cup water
1/4 cup brown sugar
2 teaspoons cornstarch (mixed with a little water)

Lay chicken breast flat and slice horizontally to 1/4" thickness. Use cleaver to flatten slightly.

Marinate chicken with wine and garlic salt for 30 minutes. Dry coat cicken with cornstarch.

Mix batter ingredients together until smooth.

Dip chicken in batter, then dry coat with bread crumbs. Set aside.

Deep-fry coated chicken over medium-high heat until golden brown. Remove, drain and cut into bite-size pieces. Line platter with shredded lettuce and arrange chicken on top.

In a saucepan, bring all of sweet and sour sauce ingredients, except cornstarch, to a boil. Thicken with cornstarch.

To serve, pour sweet and sour sauce over chicken. Sprinkle with almonds. Serve hot.