Instructions: 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.

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.

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.

This recipe yields 6 servings.

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.

Comments: Most of the early Chinese emigrants to the U.S. were from Canton; they brought their love of fresh ingredients and bright flavor combinations with them. Their sweet and sour dishes have become American favorites. Try this delicious version made with mandarin oranges and lychees.

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