Fruited Sweet And Sour Chicken
|Soy sauce||1 Tablespoon|
|Dry sherry||1 Tablespoon|
|Egg||1 , lightly beaten|
|Boneless skinless chicken thighs||1 Pound (Or Breasts)|
|Cornstarch||4 Tablespoon (For Dry Coating)|
|Fresh orange juice||1⁄2 Cup (8 tbs)|
|Rice vinegar||1⁄2 Cup (8 tbs)|
|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|
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.