Chicken Fritters with Lychee Sauce

Cut the chicken breast into thin slices.

In a bowl, combine the egg and flour to make a thick batter. Season with salt and pepper. Thin with a little water if necessary.

In a deep frying pan, heat the oil. There should be enough oil to allow the chicken pieces to float.

Working in batches, dip the chicken slices into the batter and fry in the hot oil.

Blot the chicken fritters on paper towels. Keep warm.

For the sauce, heat the sugar in a saucepan until light brown. Add the syrup from the lychees and stir well to deglaze the pan.

Stir together the vinegar, soy sauce, ginger, and cornstarch until smooth and add to the simmering sauce. Continue to cook, stirring, until the sauce is thickened and smooth.

Chop the lychees and add them to the sauce. Let the sauce stand for 5 minutes.