Tuesday, July 22, 2008
~1.5lbs chicken thigh (you can use chicken breasts,leg fillets, wings), cut to bite-size pieces
2tbsp soy sauce
1tsp sesame oil
4tbsp corn flour to coat chicken
2cups oil for deep frying
1tsp chopped garlic
1tsp crushed ginger
1can lychee, drained, syrup reserved
1tsp red chilli flakes
sliced spring onion and red chilli (for garnish)
1 cup lychee syrup
2tbsps tomato sauce
1tbsp corn flour, mixed with 1tbsp water
How to make Lychee chicken
Marinate chicken with soy sauce, salt, sesame oil and sugar for 30 mins. Roll chicken in corn flour and deep-fry till golden brown.Set aside.
In another pan, heat 1tbsp oil over medium fire. Stir fry garlic and ginger for 1-2mins. Add sauce ingredients, and cook till sauce thickens.
Add the chicken, lychees and chillies. Mix well, and allow simmer for 3-5mins.
Garnish and serve.