Sweet-Sour Chicken, a la Yan Can Cook
| Yield: | 4 Servings |
| Categories: | Chinese, Chicken |
| 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 |
Advertisement