8 chicken wings – cut into two
(made a slit on the meatier part and season with 1/2 egg white, a bit of salt and corn flour for 20 minutes)
1/2 red and green capsicum – cut into small cubes
1/2 red big onion – cut into cubes
2 cloves garlic – minced
150 ml lychee syprup
150 ml Yuzu juice
11/2 tbsp Maple syrup
1 tsp white vinegar
1 tbsp oyster sauce
1 tbsp sugar
Salt to taste
1 tbsp corn flour (mixed with 2 tbsp water)
1 tbsp tomato sauce
1 tsp roasted sesame seed
1 fresh red chilli – sliced
1) Heat enough oil in a wok and deep fry chicken wings till golden, drain well and set aside. Blanched capsicum in hot oil and set aside.
2) Heat 1 tbsp of oil in a wok and saute minced garlic, onion till translucent, add in the sauce ingredients and bring to a boil, lower heat and simmer till sauce thickens and a bit sticky, taste accordingly and adjust to your preference.
3) Add in the fried chicken wings and lychee meat, toss to well coated with the sauce. Transfer to a serving plate lined with baby romaine and scatter with sesame seed and sliced chilli.