Sweet-And-Sour Chicken
Yield
4 servingsPrep
40 minCook
10 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
chicken breasts
skinless, boneless |
|
| 1 | tablespoon |
rice wine
or dry sherry |
|
| 1 | tablespoon |
soy sauce, light
|
|
| ½ | teaspoon |
salt
|
|
| 1 | small |
green bell peppers
|
|
| 1 | small |
sweet red bell peppers
|
|
| 1 | each |
carrots
|
|
| 2 | each |
scallions, spring or green onions
|
|
| 1 | each |
eggs
beaten |
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | cups |
vegetable oil
preferably peanut |
|
| 3 | ounces |
lychee
canned, drained, or 1 each orange, in segments |
* |
| Sauce | |||
| ⅔ | cup |
chicken broth
|
|
| 1 | tablespoon |
soy sauce, light
|
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | tablespoons |
Chinese rice vinegar
white, or cider vinegar |
* |
| 1 | tablespoon |
sugar
|
|
| 1 | tablespoon |
tomato paste
|
|
| 1 | teaspoon |
cornstarch
|
|
| 1 | teaspoon |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
chicken breasts
skinless, boneless |
|
| 15 | ml |
rice wine
or dry sherry |
|
| 15 | ml |
soy sauce, light
|
|
| 2.5 | ml |
salt
|
|
| 1 | small |
green bell peppers
|
|
| 1 | small |
sweet red bell peppers
|
|
| 1 | each |
carrots
|
|
| 2 | each |
scallions, spring or green onions
|
|
| 1 | each |
eggs
beaten |
|
| 3E+1 | ml |
cornstarch
|
|
| 473 | ml |
vegetable oil
preferably peanut |
|
| 86.7 | ml/g |
lychee
canned, drained, or 1 each orange, in segments |
* |
| Sauce | |||
| 158 | ml |
chicken broth
|
|
| 15 | ml |
soy sauce, light
|
|
| 2.5 | ml |
salt
|
|
| 23 | ml |
Chinese rice vinegar
white, or cider vinegar |
* |
| 15 | ml |
sugar
|
|
| 15 | ml |
tomato paste
|
|
| 5 | ml |
cornstarch
|
|
| 5 | ml |
water
|
|
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.
