Cut the chicken into thin strips (1-2 inch pieces).

Marinate the chicken with soy sauce and set aside.

Cut the onion and carrots into strips.

Prepare other vegetables, such as edamame and bell peppers.

Mix flour, cornstarch, cold water, and beaten egg to create the batter. Add more flour for a thick consistency.

Dip the marinated chicken strips into the batter.

Heat vegetable oil to medium-high heat.

Deep fry the chicken strips for 3-4 minutes per batch, until browned and cooked through.

Place the fried chicken on paper towel-lined dish to remove excess oil.

Re-fry the chicken for the 2nd time for extra crispiness (optional).

In a saucepan, combine water, vinegar, sugar, and soy sauce for the sauce.

Bring the sauce to a rapid boil.

Add the cornstarch and water mixture to the sauce and mix.

Add the cut vegetables and simmer for about 5 minutes, or until the sauce thickens.

Place the fried chicken strips on a large plate.

Pour the sauce/vegetable mixture over the chicken.

Serve warm.