| Chicken:
1 lb boneless chiken cut into 1-inch pieces
(1 t salt) <-- I never add salt
1 egg
6 T cornstarch <-- you can also use sweet rice flour
2-4 c oil to fry
Sauce:
6 T tomaqto catsup
6 T white vinegar
6 T sugar
1 1/2 c water <-- or pineapple juice
3 T cornstarch disslved in 3 T water
1/2 onion cut in 1/2-inch cubes <-- use a whole small one
1/2 red pepper, cut in 1/2-inch cubes <<-- of course I usually use a whole
1/2 green pepper, cut into 1/2-inch cubes <<-- pepper of one sort or the other
16-20 canned lychees <-- also good with pineapple chunks, but I love lychees!
Mix chicken mixture.
Heat oil to smoking hot in wok or deep-fryer.
Drop in chicken one piece at a time.
Deep-fry until crispy (about 3 minutes).
Remove chicken and set aside.
To make sauce: mix catsup, vinegar, sugar, and water in saucepan, and bring to a
boil. Stir in dissolved cornstarch. Add onion, peppers, and lychee.
Reheat oil and fry chicken for one more minute, separating the pieces.
Remove to a platter and pour sauce over chicken.
I do not do the frying in two steps. You might get a crispier result if you
do. Also, this gets soggy if you freeze it.
|
| I made this recipe last night with a few minor changes.
1. I put a little packet, you know.. the kind you get when you order
take out chinese, into the egg and cornstarch mixture.
2. I cut up three cloves of garlic and sauteed them shortly before
adding the chicken. I used about 1/2 cup of oil and fried the
chicken in two batches.
3. I stir fried some asapargus, broccoli, carrots and cauliflower
when I took the chicken out for about 5 minutes, or until it
looked done and then wiped the wok clean because there was still
a good amount of oil left in it. Oh, and I added about 10 shakes
of some tabbasco sauce to the vegies while they cooked.
4. The sauce makes alot! I used 1/2 pineapple juice with the
water and didn't use any peppers or onions, only pineapple
chunks and the sauce was terrific but lacked some pepper and
onion taste that was needed.
I poured 1/4 of the sauce onto the chicken and had plain white
rice on the side. This recipe made enough for about 4 main entrees
at least.
Thanks for sharing!
cj
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