Chicken Cubes with Cherries, Pineapple and Lichees (Bo Lo Lichees Gai Kew)

Yield: 1 serving

1 chicken breast
1 teaspoon sherry
2 teaspoons light soy sauce
1/2 teaspoon anise pepper
1 tablespoon chopped scallion
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 lichee juice
1 cup lichee meat
1/2 cup maraschino cherries
1/2 cup pineapple chunks

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.

Beat egg white and 2 tablespoons of cornstarch together. Pour over chicken breast mixture.

Heat oil to 325 degrees F. Deep fry chicken. Drain on paper towels.

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.