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Chicken Cubes with Cherries,
Pineapple and Lichees
(Bo Lo Lichees Gai Kew)



  • 1 chicken breast
  • 1 teaspoon sherry
  • 2 teaspoons light soy sauce
  • 1/2 teaspoon anise pepper
  • 1 tablespoon chopped scallion
  • 1 egg white
  • 2 tablespoons cornstarch
  • 2 cups vegetable oil
  • 2 tablespoons granulated sugar
  • 3 tablespoons ketchup
  • 3 tablespoons vinegar
  • 1 tablespoon cornstarch
  • 1 cup lichee juice
  • 1 cup lichee meat
  • 1/2 cup maraschino cherries
  • 1/2 cup pineapple chunks


  1. Bone chicken and cut into cubes; mix sherry, light soy sauce, anise pepper and chopped scallion together, pour over chicken and marinate for 30 minutes.
  2. Beat egg white and 2 tablespoons of cornstarch together. Pour over chicken breast mixture.
  3. Heat oil to 325 degrees F. Deep fry chicken. Drain on paper towels.
  4. Mix sugar, ketchup, vinegar, 1 tablespoon cornstarch and lichee juice in saucepan; stir until thickened. Add lichee meat, cherries and pineapple. Stir until hot, then serve over chicken.

Yield: 1 serving

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