Sweet-And-Sour Chicken

Directions

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 ½ 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.

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.