Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Boneless skinless chicken thighs or Breasts - cut into 1" cubes

  2. Cornstarch - for dry coating

  3. Marinade

  4. 1 tablespoon 15ml Dry sherry

  5. 2 teaspoons 10ml Cornstarch

  6. 1/2 teaspoon 2 1/2ml Sugar

  7. 1 Egg - lightly beaten

  8. Sweet and Sour Sauce

  9. 1/4 cup 59ml Fresh orange juice

  10. 1/4 cup 59ml Rice vinegar

  11. 3 tablespoons 45ml Catsup

  12. 1 tablespoon 15ml Soy sauce

  13. 3 tablespoons 45ml Brown sugar - (packed)

  14. 1/2 teaspoon 2 1/2ml Hot pepper sauce or chili oil

  15. Cooking Oil - for deep-frying

  16. 1 teaspoon 5ml Minced ginger

  17. 1 teaspoon 5ml Onion - cut 1" cubes (small)

  18. 1 Bell pepper - seeded, and Cut into 1" cubes

  19. 1 Lychees - (11 oz) - drained

  20. 1 Mandarin oranges - (11 oz) - drained

  21. 2 tablespoons 30ml Lemon juice

  22. 1 tablespoon 15ml Cornstarch - dissolved in

  23. 2 tablespoons 30ml Water

Instructions Jump to Ingredients ↑

  1. Combine the marinade ingredients in a medium bowl. Add the chicken and stir to coat. Set aside for 30 minutes. Coat the chicken with cornstarch and shake off the excess. Combine the sauce ingredients in a small bowl; set aside.

  2. Set a wok in a ring stand; add oil to a depth of about 2 inches. Place over high heat until the oil reaches 375 degrees. Add the chicken a few pieces at a time and cook, turning occasionally, until golden brown, about 3 minutes. Lift out and drain on paper towels. Keep warm while cooking the remaining chicken.

  3. Place a skillet or medium saucepan over high heat until hot. Add 1 tablespoon vegetable oil, swirling to coat the surface. Add the ginger and cook, stirring, until fragrant, about 10 seconds. Add the onion and cook for 1 minute or until softened. Add the bell pepper and cook for 1 minute. Add the lychees and sauce and mix well. Add the mandarin oranges, lemon juice, and chicken and toss to coat evenly. Add the cornstarch solution and cook, stirring, until the sauce thickens.

  4. This recipe yields 6 servings.

  5. Variation: To prepare the Sweet and Sour Sauce separately, combine the sauce ingredients as above. Heat 1 tablespoon vegetable oil in a wok or skillet, add 1 teaspoon minced ginger, and cook until fragrant; add the sauce mixture and cook, stirring, until the sugar dissolves. Dissolve 1 tablespoon cornstarch in 2 tablespoons water, stir into the sauce and cook, stirring, until the sauce boils and thickens. Refrigerate until ready to use. Try it tossed in with stir-fried meats and vegetables, or reheated over fried fish or chicken.


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