Yield: 1 Servings
Measure | Ingredient |
---|---|
2 cups | Oil |
1 \N | Chicken breast |
2 tablespoons | Sugar |
3 tablespoons | Catsup |
3 tablespoons | Vinegar |
1 tablespoon | Cornstarch |
1 cup | Lichees juice |
1 cup | Lichees meat |
½ cup | Maraschino cherries |
½ cup | Pineapple chunks |
1 teaspoon | Sherry |
2 teaspoons | Light soy sauce |
½ teaspoon | Anise pepper |
1 tablespoon | Chopped scallion |
1 \N | Egg white |
2 tablespoons | Cornstarch |
PREPARATION:
Bone chicken and cut into cubes; mix sherry, light soy sauce, anise pepper, and chopped scallion together, pour over chicken and marinate ½ hour.
Beat egg white and 2 tablespoons of cornstarch together. Pour over chicken breast and above mix.
COOKING:
Heat oil to 325 degrees. Deep fry chicken. Drain on paper towels.
Mix sugar, catsup, vinegar, 1 tablespoon cornstarch, and lichees juice in saucepan; stir until thickened. Add lichees meat, cherries and pineapple. Stir until hot, then serve over chicken.
Chicken Cubes with Cherry, Pineapple and Lichees: Bo Lo Lichees Gai Kew.