2 c  Oil
1    Chicken breast
2 tb Sugar
3 tb Catsup
3 tb Vinegar
1 tb Cornstarch
1 c  Lichees juice
1 c  Lichees meat
1/2 c  Maraschino cherries
1/2 c  Pineapple chunks
1 ts Sherry
2 ts Light soy sauce
1/2 ts Anise pepper
1 tb Chopped scallion
1    Egg white
2 tb Cornstarch

PREPARATION:

Bone chicken and cut into cubes; mix sherry, light soy sauce, anise pepper,
and chopped scallion together, pour over chicken and marinate 1/2 hour.

Beat egg white and 2 tablespoons of cornstarch together. Pour over chicken
breast and above mix.

COOKING:

Heat oil to 325 degrees. Deep fry chicken. Drain on paper towels. Mix
sugar, catsup, vinegar, 1 tablespoon cornstarch, and lichees juice in
saucepan; stir until thickened. Add lichees meat, cherries and pineapple.
Stir until hot, then serve over chicken.

Chicken Cubes with Cherry, Pineapple and Lichees: Bo Lo Lichees Gai Kew.