Tried this chicken recipe from a ‘Chinese Chicken Cookbook’. I was not too sure about the Lychees but this dish turned out lovely and reminded me of the sweet and sour chicken that I loved to have…only this one tasted better. If you do try it, please let me know how you liked it.
Recipe : 500 grms chicken breast fillets, thinly sliced, chilly powder, lemon, coriander leaves, green chilly, cornflour, oil for deep frying, 1 tablespoon oil (extra), 1 fresh red chilly, 4-5 green shallots, 2 onions, 2 carrots, 1 green pepper, 3/4 cup water, 1/2 cup tomato sauce, 1 tablespoon brown sugar, 2 teaspoons corn flour (extra), 350 grams fresh lychees (or tinned).
Wash chicken and pat dry. Add salt, lemon, chilly powder and finely cut coriander and green chilly to chicken. Leave aside for 10-15 minutes. Then toss in cornflour, shake away excess cornflour. Deep fry chicken in hot oil until lightly browned and tender, drain on absorbent paper. Cover and keep warm.
Just before serving, heat extra oil in pan, add chopped red chilly, shallots, onions, carrots and green pepper. Stir until pepper is soft and onion is translucent. Stir in combined water, sauce and sugar, bring to boil, simmer uncovered for 5 minutes. Stir in blended extra cornflour in 2 tablespoons of water. Add lychees and fried chicken pieces. Check salt and if needed just add a little. Stir over heat until mixture boils and thickens. Recipe best made close to serving time.