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Fruited Sweet And Sour Chicken

Magical.Palate's picture
Ingredients
For marinade
  Soy sauce 1 Tablespoon
  Dry sherry 1 Tablespoon
  Cornstarch 2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Egg 1 , lightly beaten
  Boneless skinless chicken thighs 1 Pound (Or Breasts)
  Cornstarch 4 Tablespoon (For Dry Coating)
For sauce
  Fresh orange juice 1⁄2 Cup (8 tbs)
  Rice vinegar 1⁄2 Cup (8 tbs)
  Catsup 3 Tablespoon
  Packed brown sugar 3 Tablespoon
  Hot pepper sauce/Chili oil 1⁄2 Teaspoon
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Minced ginger 1 Teaspoon
  Onion 1 Small, cut into 1-inch cubes
  Bell pepper 1 , cut into cubes
  Canned lychees 11 Ounce, drained (1 Can)
  Canned mandarin oranges 11 Ounce, drained (1 Can)
  Lemon juice 2 Tablespoon
  Cornstarch 1 Tablespoon, dissolved in 2 tablespoons water
  Water 2 Tablespoon
Directions

1. 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.
2. 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°. 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.
3. 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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Chicken

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