Deep Fried Chicken Balls with Lichee Sauce: The Best Deep Fried Chicken Balls with Lichee Sauce Recipe from Cook'n

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	Deep Fried Chicken Balls with Lichee Sauce

Serves: 6

Print this Recipe

   1 chicken breast
   6 water chestnuts
   1 scallion stalk
   1 tablespoon cornstarch
   2 tablespoons soy sauce
   2 teaspoons sherry
   1/2 teaspoon salt
   2 egg whites
   Oil for deep frying
   1 can lichee fruit
   1/4 cup chicken stock
   2 teaspoons cornstarch
   1 tablespoon soy sauce
   1 tablespoon water

1. Skin and bone chicken breast. Mince or grind coarsely with water chestnuts and scallion.

2. Then blend in cornstarch, soy sauce, sherry and salt. Beat egg whites until stiff but not dry, and fold in. Form mixture into walnut-size balls. Meanwhile heat oil.

3. Add chicken balls, a few at a time, and deep-fry until golden. Drain on paper toweling.

4. Drain canned lichee fruit. Reserve syrup and combine in a saucepan with stock. Heat slowly. Meanwhile blend remaining cornstarch and soy sauce to a
paste with water. Then stir in to thicken.

5. Add chicken balls and lichee fruit to pan. Stir gently to heat through, and serve.

VARIATION: For the lichee sauce, substitute a sweet-and-pungent sauce

Deep Fried Chicken Balls with Lichee Sauce comes from the Cook'n Deep Fried collection. Click here to order this CD or download this brand-name recipe set right now!

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