Fresh Pineapple and Lychee Chicken – Empress of China, San Fran

I still remember the first time I encountered lychees. It was at a small dim sum restaurant in San Francisco’s Chinatown, not far from where the Empress of China once stood. These peculiar, knobby orbs sat glistening on a dessert platter. Their delicate, floral aroma was intoxicating, and the sweet, slightly tart flavor was unlike anything I’d ever tasted. That day ignited a lifelong passion for these exotic fruits and a deep appreciation for the innovative fusion cuisine that San Francisco does so well. I was instantly reminded of this dish.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Servings: 4
• Dietary Type: Not specified

Ingredients

• 1 fresh pineapple
• 1 1/2 – 2 lbs boneless, skinless chicken breasts, cubed
• 1/4 cup chestnut flour
• 2 cups oil
• 1/2 cup white vinegar
• 1/2 cup pineapple juice
• 1/2 cup orange juice
• 1/2 cup tomato juice
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 1/2 fresh lemon
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 (8 ounce) can lychees

Equipment Needed

• Large knife
• Cutting board
• Deep fryer or large pot
• Paper towels
• Saucepan
• Whisk

Instructions

1. Begin by preparing the pineapple. Carefully cut it in half lengthwise. Using a curved knife or spoon, remove the fruit from the shell, being careful not to pierce the skin. Dice the pineapple into bite-sized pieces and set aside. Reserve the pineapple shells for serving, if desired.
2. Next, prepare the chicken. Pat the cubed chicken breasts dry with paper towels. Place the chestnut flour in a shallow dish. Dredge each piece of chicken in the flour, ensuring it is evenly coated. Shake off any excess flour.
3. Heat the oil in a deep fryer or large pot to 350°F (175°C). Carefully add the floured chicken in batches, ensuring not to overcrowd the fryer. Deep fry the chicken until golden brown and cooked through, approximately 5 minutes per batch.
4. Remove the fried chicken from the oil and place it on a plate lined with paper towels to drain excess oil.
5. While the chicken is frying, prepare the sauce. In a medium saucepan, combine the white vinegar, pineapple juice, orange juice, tomato juice, sugar, and salt.
6. Squeeze the juice from the fresh lemon into the saucepan. Place the spent lemon half directly into the pan; this adds an extra layer of citrus complexity to the sauce.
7. Bring the sauce to a boil over medium-high heat. Once boiling, reduce the heat to medium and carefully remove the lemon half from the pan with tongs. Discard the lemon half.
8. In a small bowl, whisk together the cornstarch and water until smooth, creating a slurry. Slowly pour the cornstarch slurry into the simmering sauce while constantly whisking to prevent lumps from forming.
9. Return the sauce to a boil and cook, stirring continuously, until it thickens and becomes clear, about 1 to 2 minutes. The sauce should coat the back of a spoon.
10. Drain the lychees from their can and set aside.
11. Gently fold in the fried chicken, diced pineapple, and lychees into the thickened sauce. Heat through, stirring gently to ensure the chicken, pineapple, and lychees are evenly coated in the sauce and warmed thoroughly. This should take approximately 1-2 minutes.
12. Serve the Fresh Pineapple and Lychee Chicken immediately. You can serve it in the reserved pineapple shells for a visually stunning presentation, or simply plate it over steamed rice or noodles.

Expert Tips & Tricks

• Chestnut flour can be a bit tricky to work with if you’re not familiar with it. If you can’t find it, a good substitute is rice flour or a blend of all-purpose flour and cornstarch (about 2 tablespoons all-purpose flour and 2 tablespoons cornstarch). The chestnut flour adds a slightly nutty flavor, so if you can find it, it’s worth the effort.
• Don’t overcrowd the fryer! Frying in batches ensures the chicken stays crispy and cooks evenly. Overcrowding lowers the oil temperature and results in soggy chicken.
• For a richer sauce, consider adding a tablespoon of honey or a splash of Shaoxing rice wine.
• If the sauce becomes too thick, add a little more pineapple juice or orange juice to thin it out. If it’s too thin, simmer it for a few more minutes to reduce.
• Make sure to drain the chicken well after frying to remove any excess oil.

Serving & Storage Suggestions

Serve the Fresh Pineapple and Lychee Chicken immediately while it’s hot and the chicken is crispy. It pairs perfectly with steamed jasmine rice or chow mein noodles. Garnish with chopped green onions or sesame seeds for added visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The chicken may lose some of its crispness upon reheating.

To reheat, gently warm the chicken in a skillet over medium heat, stirring occasionally, until heated through. You can also microwave it, but be aware that this may make the chicken even softer. Adding a fresh squeeze of lemon juice before serving can help brighten up the flavors.

This dish is best enjoyed fresh, but if freezing is necessary, portion it into freezer-safe containers. It can be stored in the freezer for up to 1 month. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value (approximate)
Calories	550 kcal	28%
Total Fat	30g	46%
Saturated Fat	5g	25%
Cholesterol	75mg	25%
Sodium	600mg	25%
Total Carbohydrate	50g	17%
Dietary Fiber	3g	12%
Sugars	35g	N/A
Protein	35g	70%

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian/Vegan: Substitute the chicken with firm tofu, tempeh, or seitan. Be sure to press the tofu well to remove excess water before cubing and frying.
• Gluten-Free: Ensure the cornstarch is certified gluten-free. Also, double-check the lychees to ensure they haven’t been processed in a facility that also processes gluten-containing products.
• Spicy: Add a pinch of red pepper flakes or a dash of chili garlic sauce to the sauce for a spicy kick.
• Different Fruits: Feel free to experiment with other fruits such as mango, strawberries, or blueberries.
• Nut Allergy: If you are concerned about a nut allergy due to the chestnut flour, then you could substitute it with the rice flour as mentioned above.

FAQs (Frequently Asked Questions)

Q: Can I use canned pineapple instead of fresh?
A: While fresh pineapple is preferred for its flavor and texture, you can use canned pineapple chunks in a pinch. Be sure to drain them well before adding them to the dish.

Q: Can I prepare the sauce ahead of time?
A: Yes, you can prepare the sauce up to a day in advance and store it in the refrigerator. Reheat it gently before adding the chicken, pineapple, and lychees.

Q: What is chestnut flour, and where can I find it?
A: Chestnut flour is made from ground chestnuts and has a slightly nutty flavor. It can be found at specialty food stores, health food stores, or online retailers like Amazon. As mentioned above you can use rice flour if necessary.

Q: How do I keep the fried chicken crispy?
A: To keep the fried chicken crispy, avoid overcrowding the fryer and ensure the oil is hot enough. Drain the chicken well on paper towels and serve it immediately. If holding for a short time, place the chicken on a wire rack in a warm oven.

Q: Can I use different types of vinegar?
A: While white vinegar is called for in the recipe, you can experiment with other types of vinegar such as rice vinegar or apple cider vinegar. Just be mindful that these may alter the flavor of the sauce slightly.

Final Thoughts

This Fresh Pineapple and Lychee Chicken is a delightful culinary adventure that transports you to the heart of San Francisco’s vibrant food scene. Don’t be afraid to experiment with the recipe and make it your own. Share your creations and feedback, and consider pairing this dish with a crisp Sauvignon Blanc or a refreshing Asian-inspired cocktail for a truly unforgettable dining experience. Happy cooking!