Sweet-sour chicken a la yan can cook
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Sweet-sour chicken a la yan can cook
  Chicken    Chinese  
Last updated 6/12/2012 1:25:57 AM. Recipe ID 60134. Report a problem with this recipe.
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      Title: Sweet-sour chicken a la yan can cook
 Categories: Chinese, Chicken, Loo
      Yield: 4 Servings
 
           Chicken:
      1 lb Boneless chicken,1" cubed
      1 tb Xiaoxing rice wine
           Or dry sherry
      2 ts Regular soy sauce
    1/4 ts Salt
      1    Egg, beaten
    1/4 c  Cornstarch
    1/4 c  Flour
           Lots of oil for frying
           Sauce:
      2 ts Oil
      1    Garlic clove, minced
    1/2 ts Ginger root, minced
    1/4 c  Cider vinegar (or rice
           Vinegar or
           White vinegar)
    1/4 c  Chicken broth
    1/4 c  Dark brown sugar, packed
      3 tb Ketchup
      2 ts Soy sauce
    1/2 ts Orange peel, grated
           Vegetables:
      1    Green bell pepper,
           Cut into 3/4" squares
      1    Red bell pepper,
           Cut into 3/4" squares
      1 cn 8 oz pineapple chunks
      1 cn 8 to 11 oz lychee or
           Mandarin orange, drained
           Thickener:
      1 tb Cornstarch
      2 tb Water, cold
 
  Mix chicken, sherry, soy, and salt. Let sit for at least 30 min. Mix
  in beaten egg. Combine cornstarch and flour (this makes a coating that
  approximates water chestnut flour). Dredge chicken cubes in flour,
  shaking off excess. Let rest for a few minutes. Deep fry in hot oil
  (360) for 2 (for white meat) to 3 (for dark meat) min. Drain on paper
  towels and keep warm.
  
  Saute ginger and garlic in oil over high heat. Add rest of sauce
  ingredients. Add peppers and stir-cook for 1 min. Add pineapple and
  lychee/orange. Raise heat to high high. Mix cornstarch with water and
  mix in. Taste now for seasoning - if it needs a little sugar,
  vinegar, or salt, add that now. When sauce thickens and turns glossy,
  it is ready.
  
  MEANWHILE, reheat the kettle of oil to high (375) and refry the
  chicken for 2 min or until it's golden and crispy on the outside.
  
  Add chicken to sauce and vegetables, toss, and serve with white rice.
 




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Recipe ID 60134 (Apr 03, 2005)

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