Budget-Friendly Sweet 'n' Sour Chicken With Chow Mein Noodles

Heat oil in a heavy-bottom skillet until it registers 325°F on a deep-fry thermometer; the oil will shimmer but not smoke.

In a large bowl, combine seltzer, flour and 3 teaspoons salt for the batter.

Season chicken with soy sauce, salt and pepper. Working in 4 batches, coat chicken in batter, then fry until chicken is cooked completely, 7 to 10 minutes. (Cooking time depends on size of chicken pieces and oil temperature.) Keep chicken warm in a glass baking dish in a preheated 200˚F oven, if needed.

While frying chicken, bring a large pot of salted water to a boil for the pasta and make the sweet ‘n’ sour sauce: Combine all ingredients except for the cold water and cornstarch in a medium saucepan and bring to a boil. In a measuring cup, whisk together the cold water and cornstarch, and whisk into the boiling sauce ingredients. Lower heat and simmer until sauce thickens slightly and has taken on a glossy sheen, about 10 minutes.

For chow mein, cook spaghetti according to package directions for al dente.

In a large skillet with high sides, heat half of the oil over medium-high heat and cook vegetables until crisp-tender, 3 to 4 minutes. Add cooked pasta and remaining chow mein ingredients, including the remaining oil, and cook 3 to 4 minutes, tossing frequently until noodles are glossy and evenly coated.

To serve, spoon sweet ‘n’ sour sauce over chicken and garnish with chopped scallions. Serve alongside noodles.