Chinese Style Lychee Chicken



After the huge success of the Gosht Aloo bhukahra and the Mango Chicken that I made last year, I was tempted to try more Fruit and Meat combinations and so came this Lychee Chicken. Very Unusual but a winning combination, this is a must make if you are fond of Chinese style gravies. I have used fresh litchies in the recipe as they were available in the market, but you can use the canned ones as well. Here is the recipe to make this Chinese style Lychee Chicken.



All you need is

Chicken breast - 400 g
Maida \ All purpose flour - 1\2 cup
Salt to taste
Black pepper powder - 1\2 tsp + 1\2 tsp
Vegetable oil - 2 tbsp and for frying
Garlic - 2 tsp ( chopped )
Ginger - 1 tsp ( chopped )
Onion - 1 cup ( cut into squares )
Capsicum - 1 cup ( cut into squares )
Lychee \ Litchi - 15-20 ( peeled and de seeded )
Soy sauce - 2 tsp
Green chili sauce - 2 tbsp
White wine vinegar - 2 tsp
Red chili paste - 2 tsp
Litchi juice - 1 cup ( I used canned juice )
Cornflour - 2 tbsp
Spring onion greens for garnishing



Method of preparation

Heat oil for frying the chicken.
Cut chicken breasts into small pieces.
Mix maida, salt and 1\2 tsp black pepper powder in a bowl.
Coat the chicken pieces in this mixture and fry in hot oil till golden brown.
Keep aside.
Heat 2 tbsp oil in a wok.
When the oil is hot, add garlic and ginger.
Fry for a few seconds.
Add onion, capsicum and litchi.
Fry for a minute.
Add soy sauce, green chili sauce, white wine vinegar, red chili paste, salt and 1\2 tsp black pepper powder.
Fry for a minute.
Mix cornflour in litchi juice and add the mixture in the wok.
Add the fried chicken.
Add a cup of water and cook till sauce thickens.
Garnish with spring onion greens.
Serve hot with steamed rice.


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