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  Recipe Home » Poultry » SWEET AND SOUR CHICKEN
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  SWEET AND SOUR CHICKEN
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 275
Ingredients:
3/4 lb. chicken breast; skinless, boneless
1 Tbls. rice wine or dry sherry
1 Tbls. light soy sauce
1/2 tsp. salt
1 small green bell pepper
1 small red bell pepper
1 carrot
2 scallions
1 egg; beaten
2 Tbls. cornstarch
2 C. oil, preferably peanut
3 oz. canned lychees; drained or 1 fresh orange in segments
Sauce:
2/3 C. chicken stock
1 Tbls. light soy sauce
1/2 tsp. salt
1-1/2 Tbls. Chinese white rice vinegar or cider vinegar
1 Tbls. sugar
1 Tbls. tomato paste
1 tsp. cornstarch
1 tsp. water
Instructions:
Cut the chicken into 1-inch cubes. Put the cubes into a bowl together with the rice wine or sherry, 1 Tbls. of light soy sauce and 1/2 tsp. 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; turn the mixture onto a deep platter. Serve at once.
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