6 - 8canned lycheeshalved (or ¼ cup canned pineapple chunks)
1stalk spring onionchopped
For sweet and sour sauce
3tbspsweet chilli sauce
2tbspbrown sugartightly packed, or more to taste
¼ - ½tspsaltto taste
For the pork marinade
50mlChinese wine3 tbsp + 1 tsp
3tbspcorn starchor more as needed
3tbsppotato starchor more as needed
Marinate the pork
Marinade the pork with all marinade ingredients. Set aside for at least 30 minutes.
Prepare the sweet and sour sauce
Combine sauce ingredients in a bowl and stir to mix well. Set aside.
Double-dredge the pork
Dredge #1 - Roll the meat in corn starch (corn flour). Dip in the beaten egg to coat evenly.
Dredge #2 - Roll in potato starch, making sure to get the pieces coated all over.
Shake off the excess, and set on a clean plate. Work in batches, so that all the pieces get coated and dredged evenly.
Double-fry the pork
Heat up wok over high heat and fill ¼ with cooking oil.
Once the temperature reaches 180°C (356°F), fry the pork pieces in batches, making sure not to over crowd them. Fry till just cooked, and the pieces are a pale golden brown, about 3 minutes.
Remove with a slotted spoon, and drain the pieces on a wire rack or a wire basket. Do not drain on paper towels.
Allow the oil to get hot again, before tipping in the next batch. Repeat until you've fried all the pork pieces the firm time round.
Heat up the oil again but hotter this time. Tip in the fried nuggets again, working in batches as before, and fry until the nuggets turn a deep golden brown. This could take about 1½ minutes or just under 2 minutes per batch. Remove and set on a metal rack.
Pour out the oil (the oil can be strained and re-used), leaving behind 2 tbsp for the final stir fry.
Heat up the 2 tbsps oil until hot. Fry the garlic until fragrant, then tip in the shallots, diced peppers and lychees. Fry for 10 to 15 seconds until vegetables just start to soften.
Pour in the sauce mixture, and stir for a few seconds to mix well with the vegetables.
Let the sauce come to a rolling boil for about 10 seconds. Tip in all the fried pork pieces.
Toss vigorously for 10 seconds, making sure everything gets coated. Do not toss for too long, and do NOT add water! This sweet and sour sauce is meant to be thick and sticky.
Turn off the heat, and dish out immediately onto a serving dish. Serve hot while it's crispy!