Title: SWEET-SOUR CHICKEN A LA YAN CAN COOK
Categories: Chinese, Chicken, Loo
Yield: 4 servings
Chicken:
1 lb Boneless chicken,1" cubed
1 tb Xiaoxing rice wine
Or dry sherry
2 ts Regular soy sauce
1/4 ts Salt
1 Egg, beaten
1/4 c Cornstarch
1/4 c Flour
Lots of oil for frying
Sauce:
2 ts Oil
1 Garlic clove, minced
1/2 ts Ginger root, minced
1/4 c Cider vinegar (or rice
Vinegar or
White vinegar)
1/4 c Chicken broth
1/4 c Dark brown sugar, packed
3 tb Ketchup
2 ts Soy sauce
1/2 ts Orange peel, grated
Vegetables:
1 Green bell pepper,
Cut into 3/4" squares
1 Red bell pepper,
Cut into 3/4" squares
1 cn 8 oz pineapple chunks
1 cn 8 to 11 oz lychee or
Mandarin orange, drained
Thickener:
1 tb Cornstarch
2 tb Water, cold
Mix chicken, sherry, soy, and salt. Let sit for at
least 30 min. Mix in beaten egg. Combine cornstarch
and flour (this makes a coating that approximates
water chestnut flour). Dredge chicken cubes in flour,
shaking off excess. Let rest for a few minutes. Deep
fry in hot oil (360) for 2 (for white meat) to 3 (for
dark meat) min. Drain on paper towels and keep warm.
Saute ginger and garlic in oil over high heat. Add
rest of sauce ingredients. Add peppers and stir-cook
for 1 min. Add pineapple and lychee/orange. Raise heat
to high high. Mix cornstarch with water and mix in.
Taste now for seasoning - if it needs a little sugar,
vinegar, or salt, add that now. When sauce thickens
and turns glossy, it is ready.
MEANWHILE, reheat the kettle of oil to high (375) and
refry the chicken for 2 min or until it's golden and
crispy on the outside.
Add chicken to sauce and vegetables, toss, and serve
with white rice.
