Ingredients:
1 tbsp. rice wine or dry sherry
1 tbsp. light soy sauce
1/2 tsp. salt
1 small green bell pepper
1 small red bell pepper
1 carrot
2 scallions
1 egg, beaten
2 tbsp. cornstarch
2 cup oil
1 fresh orange, in segments

Sauce:
2/3 cup chicken stock
1 tbsp. light soy sauce
1/2 tsp. salt
1-1/2 tbsp. white rice vinegar or
1-1/2 tbsp. cider vinegar
1 tbsp. sugar
1 tbsp. tomato paste
1 tsp. cornstarch
1 tsp. water

Directions:
Cut the chicken into 1" 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" squares. Peel and cut the carrots and
scallions into 1" chunks. (The uniform size of
meat and vege-tables 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.

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, orange segment, 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 oranges and chicken cubes.
Mix well, then turn the mixture onto a deep
platter. Serve at once. Serves 4.