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Lychee Sweet Sour Chicken
Servings: 4
Ingredients
Base
- Chicken breast 250g cut into 2cm strips
- Green Capsicum 50g cut into 3 X 3cm
- Red Capsicum 50g cut into 3 X 3cm
- Big Onion 60g cut into 3 X 3cm
- Carrot 40g thin slices
- Tomato 1 cut into wedges
- Jap cucumber 60g random cube size
- Garlic 3 cloves minced
- Ginger 12g grated
- Can Lychee 12 pcs
- Lychee syrup 40g
- 1/2 egg
- Vegetable oil
Marinating the meat
- 1/2 egg
- Light soya sauce 1 tbsp
- Sesame oil 1 tsp
- Corn starch 1/2 tbsp
- White pepper 1/2 tsp
- Grated ginger 12g
- Salt 1/4 tsp
For coating the meat
- Corn flour 80g
- Plain flour 20g
- Sauce
- Tomato sauce 60g
- Chilli sauce 15g
- Plum sauce 1 tbsp
- Apple cider 1 tbsp
- Sugar 1/2 tbsp
- Lychee syrup 40g mix with corn starch 1/2 tbsp
Instructions
- Marinate the meat and set aside for an hour
- In a pot or pan, add “adequate” amount of vegetable oil
- Coat marinated meat with flour n fry in batches for 2-3 mins or when meat starts to turn golden brown. Remove them and place on the oil absorbing paper
- Once done with the meat, refry them in high heat ( 30 sec ) to crisp up the coating
- In another pan, add 1 tbsp of vegetable oil, fry the garlic and next add in big onion till fragrance
- Next, add in red and green capsicum, carrot, tomato, cucumber and fry for another 1-2 mins
- Next, stir in the sauce that was prepared earlier on and mix them well
- Lastly, add Lychee, Lychee syrup and crispy meat and give a quick stir
- Serve and enjoy