Chicken cubes with cherry & pineapple
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Oil |
| 1 | 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 | Egg white | |
| 2 | tablespoons | Cornstarch |
Directions
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.