Asian Chicken Cubes With Cherries, Pineapple and Lichees

• 1 chicken breast
• 1 teaspoon sherry wine
• 2 teaspoons light soy sauce
• 12 teaspoon anise pepper
• 1 tablespoon scallion, chopped
• 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 lychee juice
• 1 cup lychee, meat (fruit canned Asian market)
• 12 cup maraschino cherry
• 12 cup pineapple chunk

1. 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.
2. Beat egg white and 2 tablespoons of cornstarch together.
3. Pour over chicken breast mixture.
4. Heat oil to 325 degrees.
5. Deep fry chicken.
6. Drain on paper towels.
7. Mix sugar, catsup, vinegar, 1 tablespoon cornstarch and lichee juice in saucepan; stir until thickened.
8. Add lichee meat, cherries and pineapple.
9. Stir until hot, then serve over chicken.

chicken, sherry wine, soy sauce, anise pepper, scallion, egg, cornstarch, vegetable oil, sugar, ketchup, vinegar, cornstarch, lychee juice, maraschino cherry, pineapple

Taken from www.food.com/recipe/asian-chicken-cubes-with-cherries-pineapple-and-lichees-374056 (may not work)