Deep-Fried Chicken Balls W/lichee Sauce

Ready in 1h

Try this Deep-Fried Chicken Balls W/lichee Sauce recipe, or contribute your own.


1 tb Cornstarch
1 tb Water
1/2 ts Salt
1 cn Lichee fruit
2 ts Cornstarch
1 Scallion stalk
2 tb Soy sauce
2 ts Sherry
1/4 c Vegetable stock
Oil for deep-frying
1/2 c Lichee syrup
1 (large) chicken breast
6 Water chestnuts
2 Egg whites
1 tb Soy sauce

Original recipe makes 6 Servings



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 (see "Sweet-and-Pungent Sauce" recipes). From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

Alert editor   
Calories Per Serving: 48 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Deep-Fried Chicken Balls W/lichee Sauce. Be the first to review it!

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free