Title: Sweet & sour chicken #1
 Categories: Chinese, Chicken
      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 leches, drained, or:
      1    -fresh orange in segments

MMMMM---------------------------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 leches 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 leches or oranges and chicken cubes.
  Mix well, then turn the mixture onto a deep platter. Serve at once.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK