Chicken:
1 lb Boneless chicken,1" cubed
1 tbsp Xiaoxing rice wine
Or dry sherry
2 tsp Regular soy sauce
1/4 tsp Salt
1 Egg, beaten
1/4 cup Cornstarch
1/4 cup Flour
Lots of oil for frying
Sauce:
2 tsp Oil
1 Garlic clove, minced
1/2 tsp Ginger root, minced
1/4 cup Cider vinegar (or rice
Vinegar or
White vinegar)
1/4 cup Chicken broth
1/4 cup Dark brown sugar, packed
3 tbsp Ketchup
2 tsp Soy sauce
1/2 tsp Orange peel, grated
Vegetables:
1 Green bell pepper,
Cut into 3/4" squares
1 Red bell pepper,
Cut into 3/4" squares
1 can 8 oz pineapple chunks
1 can 8 to 11 oz lychee or
Mandarin orange, drained
Thickener:
1 tbsp Cornstarch
2 tbsp Water, cold
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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.
Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
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