• 500 gram skinless boneless chicken thigh, cut into bite-sizes
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1 inch ginger, grated
  • 2 tablespoon oil
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 3 red chilies (or 1 red bell pepper), cut into 1 inch squares
  • 1 can (565 gram / 20 oz) of lychee in syrup, drained but reserve syrup for making the sauce
  • cornstarch slurry (1/2 tablespoon corn starch + 1 tablespoon water)
  • 2 scallions, thinly sliced diagonally
**Lychee syrup sweet and sour sauce
  • 1/2 cup tomato ketchup
  • 1/2 cup syrup from the can of lychee
  • 1/2 cup drinking water
  • 2 tablespoon plum sauce (or substitute with apricot preserves/orange marmalade)
  • 1 tablespoon light soy sauce
  • 1/4 teaspoon ground white pepper
  • 1 tablespoon sugar


  1. Marinate chicken thigh with cornstarch, salt, and grated ginger for 15 minutes.
  2. Meanwhile, mix all the sauce ingredients in a bowl and set aside. You can actually adjust the taste of the sauce at this stage with salt and sugar. 🙂
  3. Heat oil over medium-high heat in a wok and sauté onion, garlic, and red chilies until the onion looks wilted and slightly translucent, about 3 to 4 minutes.
  4. Add marinated chicken into the pan and stir until no longer pink, about 1 to 2 minutes.
  5. Pour the sweet and sour sauce into the pan and bring to a boil. Mix well and adjust taste as needed.
  6. Add the lychee and mix well. Thicken the sauce with cornstarch slurry.
  7. Turn off heat, transfer to a serving plate and garnish the sliced scallions. Serve immediately with steamed white rice.