Kens Sweet & Sour Chicken Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
- Ken Hom, Guest Chef
3 ounce: Canned lychees, drained or 1
3/4 lbs: Skinless, bnls chicken brst
-fresh orange in segments,
1 tbsp: Rice wine or dry sherry,
SAUCE:,
1 tbsp: Light soy sauce,
2/3 cup: Chicken stock,
1/2 tsp: Salt,
1 tbsp: Light soy sauce,
1 Small: green bell pepper,
1/2 tsp: Salt,
1 Small: red bell pepper,
1 1/2 tbsp: Chinese white rice vinegar,
1: Carrot,
-or cider vinegar,
2: Scallions,
1 tbsp: Sugar,
1: Egg, beaten
1 tbsp: Tomato paste,
2 tbsp: Cornstarch,
1 tsp: Cornstarch,
2 cup: Oil, preferably peanut
1 tsp: Water,
Directions:
Properly made sweet and sour is a delicate balance of flavors, not the
heavy, overly sweet combination you tend to find in this country. 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.
Source from luhu.jp
heavy, overly sweet combination you tend to find in this country. 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.
Source from luhu.jp