Sweet & Sour Chicken with Lychees

This dish came about when I had a sudden craving for sweet and sour pork. I didn’t have the necessary ingredients at home. But I did have chicken and lychees. So I whipped up this dish instead.

It was delicious and is now a hot favourite at home.

Serves 4 as a main course with rice.


500g chicken thigh meat (bones and skin removed)
1 egg white
1 tablespoon corn flour
1/4 teaspoon salt
1/4 teaspoon black or white pepper
4 tablespoons cooking oil

For the sauce –
1 small cucumber (about 200g)
1 large onion
1 tablespoon of minced garlic
1 can of lychees (I used 565g can)
2 to 4 tablespoons liquid from the can of lychees above
1 tablespoon oyster sauce
1 tablespoon ketchup
1 teaspoon sugar
1 tablespoon Shaoxing Huatiao cooking wine
salt and pepper to taste

Chives/spring onions to garnish


Cut 500g of chicken thigh meat into bite size pieces. About 1 inch by 1 inch.

Place the meat in a bowl. Add 1 egg white.

Then add 1 tablespoon of corn flour.

And add 1/4 teaspoon of salt and 1/4 teaspoon of pepper. I use Masterfoods Garlic Pepper Seasonings whenever salt and pepper is required. A generous shake of this to get about 1/2 teaspoon will do.

Mix it all well with your fingers. Set aside till ready to use.

Peel and cut a large onion into bite size pieces, approximately the same size as the chicken.

Do the same for the cucumber. But keep the skin on the cucumber.

Drain a can of lychees. Reserve the juice.

Add 4 tablespoons of cooking oil in a hot pan. Keep the heat at medium high at all times.

When the pan is hot. Add the chicken and make sure they are evenly distributed on one side on the pan.

Let the chicken cook. It will eventually turn golden brown. When that happens, turn it around and cook the other side.

Once the chicken is golden brown on both sides, dish them out of the pan and set aside in a warm place.

Pour away excess oil in the pan and reserve about 1 tablespoon of oil. Return the pan to the stove and add the onions. Stir fry for a minute.

Add 1 tablespoon of minced garlic. Stir fry till garlic is slightly toasted and fragrant.

Add the cucumbers. Keep stir frying for another 30 seconds.

Add the drained lychees. Mix well.

Add 1 tablespoon of oyster sauce.

Add 1 tablespoon of ketchup.

Add 1 tablespoon of Shaoxing Huatiao cooking wine.

Add 1 teaspoon of sugar.

Add 2 tablespoons of the reserved lychee juice from the can. If the pan looks very dry, add 1 to 2 more tablespoons of the juice. Do not make too much sauce. We want the sauce to gently coat the meat and not drown the meat in it.

Stir well to combine. Add a pinch of salt and pepper or 1/4 teaspoon of Masterfoods Garlic Pepper Seasonings.

At this point, taste the sauce and adjust sweetness-sour levels accordingly. If too sweet, add a little more ketchup. If too sour, add more sugar. If not salty enough, add more salt+pepper. Different brands of oyster sauce and ketchup will affect this, so a taste test is a must.

Once the sauce is ready, add the cooked chicken back to the sauce and toss evenly. The sauce should just gently coat the chicken without soaking it and making it soggy.

Dish up and garnish with chives or spring onions.

Serve immediately. Best eaten with rice.

The printable version of this recipe is here –
Sweet & Sour Chicken with Lychees

Main Blog – Story of Bing


  1. Yumm… Think my fussy kids will love this. Thanks for the inspiration!

  2. I’ve been staring at a can of lychees sitting in my pantry for months, wondering what to do with them! Thanks for the suggestion, dinner sorted for tonight!

  3. This looks heavenly! I’m going to try this dish this weekend!

  4. Hi Bing!!

    Hope all is well in South Africa. I am so addicted to your food blog because you take such amazing photos and everything looks so delicious! Hope to see you back in SG soon!!

  5. Thanks for sharing this. I’ve never seen canned fruit used this way before other than pineapples. Do you think canned longan will work just as well?

  6. Hai bing

    I really love your cooks and i’m ur fans now. Hehehe

    Already tried this dish last night, hubby love it eventhough he’s still weird lychee for dinner. Hehehe

    This cook is amazing!! I love it and step by step you give really helps alot.

  7. Thanks for letting me know about this wonderful tasty dishes making way. Your allocated this so easily that’s why anyone can easily understand it. Really its healthy ingredients, simple making way and after making: nice smell, overall outlooks makes me amazed. Thanks once more time.

  8. what can i substitute for the wine? I got no liquor license here in abu dhabi thats y there’s still a problem of keeping spirits and beer at home 😉

    few of your recipes call for cooking wine…what could i temporarily substitute for that?



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