LYCHEE FRIED CHICKEN

Mix all ingredients up to and including the soy sauce well, and marinate the chicken in it for at least 4 hours in the refrigerator.

Heat the oil to approx. 170 °C. Coat the chicken twice in the flour-starch mixture and then fry until golden brown.

Sauté the garlic and shallots in some oil until translucent, then add the chili and ginger and sauté briefly again.

Now add the remaining ingredients and let it simmer briefly. Then puree finely, return to the pot, and simmer until the sauce reaches a good consistency. Season to taste again if necessary, for example with a little vinegar or soy sauce.

This crispy, fruity, and spicy Crispy Lychee Chicken pairs excellently with sides that either highlight the Asian flavor profile or provide freshness and lightness as a contrast to the fried chicken. Here are the best combinations:

Carb Side Dishes
A simple Egg Fried Rice with spring onions absorbs the sauce beautifully and harmonizes perfectly with the other ingredients. If you prefer a more subtle accompaniment, choose jasmine or basmati rice; it stays in the flavor background and lets the intense lychee sauce take center stage. Additionally, Asian noodles – such as fried mie or wok noodles with crunchy vegetables – offer a well-rounded addition to the crispy chicken.

Modern and Street-Food Style
For a modern, street-food-style presentation, this dish can be served inside various types of breads and wraps. Sandwiched between two soft burger buns – like brioche or sesame – the chicken can be ideally combined with the sauce, a touch of mayonnaise, and a fresh salad like coleslaw. Cut into strips, it also makes a great filling for tacos or wraps, rolled up in wheat tortillas along with avocado, cilantro, and the lychee sauce. Furthermore, fluffy, steamed bao buns provide an excellent Asian base to stuff with the crispy chicken and finely shredded vegetables.

Fresh Contrasts (Salads and Vegetables)
Fresh and acid-forward sides offer an excellent contrast to the lychee sauce and fried chicken. An Asian cucumber salad with a dressing of rice vinegar, sesame oil, sesame seeds, and chili perfectly cuts through the richness of the fried food. Similarly, a spicy papaya salad (Som Tam) or a mango salad works wonderfully, as their fruity acidity harmoniously complements the flavors of the sauce. For a warm vegetable component, crunchy wok vegetables such as quick stir-fried pak choi, broccoli, snow peas, and carrot julienne do the trick. Moreover, fermented kimchi pairs excellently as a savory, flavorful side due to the Gochujang paste used in the recipe.

The Perfect Toppings
To round off the dish both visually and flavor-wise when plating, several fresh and crunchy garnishes work beautifully: Spring onions cut into fine rings add a subtle freshness, while freshly torn cilantro brings in that typical Asian herb note. Toasted sesame seeds add a nice visual touch and contribute slightly nutty undertones. For extra texture and an even more intense crunch, roughly chopped peanuts or cashews can also be sprinkled over the finished dish.