Category: Chicken

2 cup Oil

1 Chicken breast

2 tbsp Sugar

3 tbsp Catsup

3 tbsp Vinegar

1 tbsp Cornstarch

1 cup Lichees juice

1 cup Lichees meat

1/2 cup Maraschino cherries

1/2 cup Pineapple chunks

1 tsp Sherry

2 tsp Light soy sauce

1/2 tsp Anise pepper

1 tbsp Chopped scallion

1 Egg white

2 tbsp Cornstarch

PREPARATION:



Bone chicken and cut into cubes; mix sherry, light soy sauce, anise pepper, and chopped scallion together, pour over chicken and marinate 1/2 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.