Asian Chicken Cubes With Cherries, Pineapple and Lichees |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 2 |
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What a fun retro recipe! Makes me think of fancy nights out on the Vegas Strip, all sparkly lights & glamorous shows & dinners like this - back in the day. Dress up for dinner & have something fabulous & fun! Maraschino cherries make most everything better anyway. I plan to make the sauce while the chicken is frying outside but will measure everything out before starting to fry - I think it will hold fine. Also anticipate doubling this recipe for having with friends... & tiki lamps & blended drinks. Ingredients:
1 chicken breast |
1 teaspoon sherry wine |
2 teaspoons light soy sauce |
1/2 teaspoon anise pepper |
1 tablespoon scallion, chopped |
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 lychee juice |
1 cup lychee, meat (fruit canned asian market) |
1/2 cup maraschino cherry |
1/2 cup pineapple chunk |
Directions:
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. Deep fry chicken. Drain on paper towels.
4. Mix sugar, catsup, 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.
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