Title: Sweet-And-Sour Chicken
Categories: Oriental Poultry
Yield: 4 Servings

3/4	lb	Chicken breast skinless, boneless
1	tb	Rice wine or dry sherry
1	tb	Light soy sauce
1/2	ts	Salt
1	sm	Green bell pepper
1	sm	Red bell pepper
1		Carrot
2		Scallions
1		Egg; beaten
2	tb	Cornstarch
2	c	Oil, preferably peanut
3	oz	Canned lychees; drained -OR-
1		-fresh orange in segments
SAUCE
2/3	c	Chicken stock
1	tb	Light soy sauce
1/2	ts	Salt
1 1/2	tb	Chinese white rice vinegar =OR=- Cider vinegar
1	tb	Sugar
1	tb	Tomato paste
1	ts	Cornstarch
1	ts	Water

CUT THE CHICKEN INTO 1-INCH cubes. Put the cubes into a bowl together with the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon salt, and marinate for 20 minutes. Meanwhile, cut the green and red peppers into 1-inch squares. Peel and cut the carrots and scallions into 1-inch chunks. (The uniform size of meat and vegetables adds to the visual appeal of the dish.) Bring a pot of water to a boil and blanch the carrots in it for 4 minutes, then drain and set aside. Mix the egg and cornstarch in a bowl until they are well blended into a batter. Lift the chicken cubes out of the marinade, put them into a batter and coat each piece well. Heat the oil in a deep-fat fryer or large wok until it is almost smoking. Remove the chicken pieces from the batter with a slotted spoon and deep-fry them. Drain the deep-fried chicken cubes on paper towels.

TO MAKE THE SAUCE: Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan. Bring it to a boil. Add all the vegetables, but not the lychees or oranges, and stir well. In a small bowl, blend together the cornstarch and water. Stir this mixture into the sauce, and bring it back to a boil. Turn the heat down to a simmer. Add the lychees or oranges and chicken cubes. Mix well, then turn the mixture onto a deep platter. Serve at once.

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