Lychee Chicken

1 1/2 pounds chicken thighs. chicken breasts, legs or wings, cut to bite-size pieces
2 tablespoons soy sauce
1 tablespoon salt
1 teaspoon sesame oil
1 teaspoon sugar
4 tablespoons corn flour to coat chicken
2 cups oil for deep frying
1 teaspoon chopped garlic
1 teaspoon crushed ginger
1 can lychees, drained, syrup reserved
1 teaspoon red chile flakes
Sliced spring onion and red chile (for garnish)

Sauce:
1 cup lychee syrup
2 tablespoons tomato sauce
1 tablespoon corn flour, mixed with 1 tablespoon water

Marinate chicken with soy sauce, salt, sesame oil and sugar for 30 minutes.

Roll chicken in corn flour and deep-fry until golden brown. Set aside.

In another pan, heat 1 tablespoon oil over medium heat. Stir fry garlic and ginger for 1-2 minutes. Add sauce ingredients, and cook until sauce thickens.

Add the chicken, lychees and chiles. Mix well, and allow simmer for 3-5 minutes. Garnish and serve.