Fresh Pineapple And Lychee Chicken - Empress Of China, San Fran

• 1 fresh pineapple
• 1 1/2 - 2 lbs boneless skinned chicken breasts, cubed
• 1/4 cup chestnut flour
• 2 cups oil
• 1/2 white vinegar
• 1/2 cup pineapple juice
• 1/2 cup orange juice
• 1/2 cup tomato juice
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 1/2 fresh lemon
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 (8 ounce) can lychees

1. Cut pineapple in half. Remove fruit from shell, dice, and set aside.
2. Dip chicken in flour. Deep fry in very hot oil until golden brown, about 5 minutes; drain on paper towels.
3. Combine vinegar and juices, sugar and salt in saucepan. Squeeze lemon juice into sauce and place lemon half in pan. Bring to boil. Remove lemon shell.
4. Stir in cornstarch dissolved in water. Return to boil and cook, stirring until thick and clear, about 1 to 2 minutes.
5. Blend in chicken, pineapple and lychees and heat through. Serve immediately.

pineapple, chicken breasts, flour, oil, white vinegar, pineapple juice, orange juice, tomato juice, sugar, salt, lemon, cornstarch, water, lychees

Taken from www.food.com/recipe/fresh-pineapple-and-lychee-chicken-empress-of-china-san-fran-426627 (may not work)