Fruited Sweet And Sour Chicken

Recipe Ingredients

1 lb	454g / 16oz	Boneless skinless chicken thighs or
		Breasts - cut into 1" cubes
		Cornstarch - for dry coating
		Marinade
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Dry sherry
2 teaspoons	10ml	Cornstarch
1/2 teaspoon	2.5ml	Sugar
1		Egg - lightly beaten
		Sweet and Sour Sauce
1/4 cup	59ml	Fresh orange juice
1/4 cup	59ml	Rice vinegar
3 tablespoons	45ml	Catsup
1 tablespoon	15ml	Soy sauce
3 tablespoons	45ml	Brown sugar - (packed)
1/2 teaspoon	2.5ml	Hot pepper sauce or chili oil
		Cooking
		Oil - for deep-frying
1 teaspoon	5ml	Minced ginger
1 teaspoon	5ml	Onion - cut 1" cubes (small)
1		Bell pepper - seeded, and
		Cut into 1" cubes
1		Lychees - (11 oz) - drained
1		Mandarin oranges - (11 oz) - drained
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Cornstarch - dissolved in
2 tablespoons	30ml	Water

Recipe Instructions

Combine the marinade ingredients in a medium bowl. Add the chicken and stir to coat. Set aside for 30 minutes. Coat the chicken with cornstarch and shake off the excess. Combine the sauce ingredients in a small bowl; set aside.

Set a wok in a ring stand; add oil to a depth of about 2 inches. Place over high heat until the oil reaches 375 degrees. Add the chicken a few pieces at a time and cook, turning occasionally, until golden brown, about 3 minutes. Lift out and drain on paper towels. Keep warm while cooking the remaining chicken.

Place a skillet or medium saucepan over high heat until hot. Add 1 tablespoon vegetable oil, swirling to coat the surface. Add the ginger and cook, stirring, until fragrant, about 10 seconds. Add the onion and cook for 1 minute or until softened. Add the bell pepper and cook for 1 minute. Add the lychees and sauce and mix well. Add the mandarin oranges, lemon juice, and chicken and toss to coat evenly. Add the cornstarch solution and cook, stirring, until the sauce thickens.

This recipe yields 6 servings.

Variation: To prepare the Sweet and Sour Sauce separately, combine the sauce ingredients as above. Heat 1 tablespoon vegetable oil in a wok or skillet, add 1 teaspoon minced ginger, and cook until fragrant; add the sauce mixture and cook, stirring, until the sugar dissolves. Dissolve 1 tablespoon cornstarch in 2 tablespoons water, stir into the sauce and cook, stirring, until the sauce boils and thickens. Refrigerate until ready to use. Try it tossed in with stir-fried meats and vegetables, or reheated over fried fish or chicken.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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