*  Exported from  MasterCook  *

                          SWEET-AND-SOUR CHICKEN

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4   lb           Chicken breast
                        - skinless, boneless
   1       tb           Rice wine or dry sherry
   1       tb           Light soy sauce
     1/2   ts           Salt
   1       sm           Green bell pepper
   1       sm           Red bell pepper
   1                    Carrot
   2                    Scallions
   1                    Egg -- beaten
   2       tb           Cornstarch
   2       c            Oil, preferably peanut
   3       oz           Canned lychees -- drained -OR-
   1                    -fresh orange in segments
                        -----SAUCE-----
     2/3   c            Chicken stock
   1       tb           Light soy sauce
     1/2   ts           Salt
   1 1/2   tb           Chinese white rice vinegar
                        -OR Cider vinegar
   1       tb           Sugar
   1       tb           Tomato paste
   1       t            Cornstarch
   1       t            Water

  CUT THE CHICKEN INTO 1-INCH cubes. Put the cubes into
  a bowl together with the rice wine or sherry, 1
  tablespoon of light soy sauce and 1/2 teaspoon salt,
  and marinate for 20 minutes. Meanwhile, cut the green
  and red peppers into 1-inch squares. Peel and cut the
  carrots and scallions into 1-inch chunks. (The uniform
  size of meat and vegetables adds to the visual appeal
  of the dish.) Bring a pot of water to a boil and
  blanch the carrots in it for 4 minutes, then drain and
  set aside. Mix the egg and cornstarch in a bowl until
  they are well blended into a batter. Lift the chicken
  cubes out of the marinade, put them into a batter and
  coat each piece well. Heat the oil in a deep-fat fryer
  or large wok until it is almost smoking. Remove the
  chicken pieces from the batter with a slotted spoon
  and deep-fry them. Drain the deep-fried chicken cubes
  on paper towels.
  
  TO MAKE THE SAUCE: Combine the chicken stock, soy
  sauce, salt, vinegar, sugar and tomato paste in a
  large saucepan. Bring it to a boil. Add all the
  vegetables, but not the lychees or oranges, and stir
  well. In a small bowl, blend together the cornstarch
  and water. Stir this mixture into the sauce, and bring
  it back to a boil. Turn the heat down to a simmer. Add
  the lychees or oranges and chicken cubes. Mix well,
  then turn the mixture onto a deep platter. Serve at
  once.
 


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