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1 1/2 pounds chicken thighs, chicken breasts, legs or wings, cut to bite-size pieces
2 tablespoons soy sauce
1 tablespoon salt
1 teaspoon sesame oil
1 teaspoon sugar
4 tablespoons corn flour to coat chicken
2 cups oil for deep frying
1 teaspoon chopped garlic
1 teaspoon crushed ginger
1 can lychees, drained, syrup reserved
1 teaspoon red chile flakes
Sliced spring onion and red chile (for garnish)
1 cup lychee syrup
2 tablespoons tomato sauce
1 tablespoon corn flour, mixed with 1 tablespoon water
Marinate chicken with soy sauce, salt, sesame oil and sugar for 30 minutes.
Roll chicken in corn flour and deep-fry until golden brown. Set aside.
In another pan, heat 1 tablespoon oil over medium heat. Stir fry garlic and ginger for 1-2 minutes.
Add sauce ingredients , and cook until sauce thickens.
Add the chicken, lychees and chiles. Mix well, and allow simmer for 3-5 minutes.
Garnish and serve.
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