The world gives us many great food combinations: peanut butter and chocolate, sea salt and caramel, furikake and popcorn.

Add to this list chicken and lychee.

Lea Kashiwa first tasted the combo at a Chinese banquet, and "it’s been on my mind for some time now … Do hope you can help me."

I found a few recipes, all with the same roots: fried chicken pieces merged with a sauce made with canned lychee and their juices. A little bit of tomato sauce and chili peppers, combined with the lychee’s sweetness, create a dish that’s on the sweet side with some kick.

The dish went over well at my house, even among the inhabitants who are lychee-averse.

The technique and the ingredients are straightforward. The only thing I questioned was having to open a can of tomato sauce to get just a couple of tablespoons. Solved that problem by following one recipe’s suggestion of using ketchup instead.

I made the dish with onions and bell peppers, but you could substitute other vegetables that also add crunch. I even saw one version that used cucumbers.

If you’re lucky enough to have fresh lychee, peel and seed them over a bowl to catch the juices. You’ll need about 2 cups of fruit and 3/4 cup juice.

Chicken with Lychee Sauce

1-1/2 pounds boneless, skinless chicken thighs, cut in bite-size pieces

Vegetable oil, for frying

1/2 cup cornstarch, for dusting

1 medium onion, cut in eighths

1 large red bell pepper, cut in 1-inch pieces

1 (20-ounce) can lychee, drained, with liquid reserved

» Marinade:

1 tablespoon minced ginger

1 tablespoon minced garlic

2 tablespoons soy sauce

1 teaspoon sesame oil

1/2 to 1 teaspoon red chili flakes

» Sauce:

3/4 cup lychee juice from can

2 tablespoons ketchup

2 tablespoons oyster sauce

2 tablespoons shaoxing, Chinese rice wine (optional)

1 tablespoon cornstarch

Combine marinade ingredients. Pour over chicken pieces and let sit 20 minutes.

In heavy skillet or wok, pour oil about 3/4 inch deep and heat over medium-high until a bit of cornstarch dropped into oil sizzles. Lightly dust chicken pieces in cornstarch and, one by one, carefully drop into oil. Work in batches; do not crowd pot. Fry until lightly brown on both sides, turning once, 1-2 minutes per side. Drain on paper towels.

Combine sauce ingredients except cornstarch.

Pour out all but 1 tablespoon oil from skillet. Keeping heat at medium-high, add onions and stir-fry until softened. Add red peppers; stir-fry 1 minute. Add lychee; toss until heated through, then add 1/2 cup of the sauce. Lower heat and let simmer uncovered until peppers soften.

Add 1 tablespoon cornstarch to remaining sauce, stirring well to dissolve. Pour into skillet and stir to thicken sauce.

Place chicken in serving dish; cover with sauce. Serves 4.

Approximate nutritional information, per serving (using lychee packed in water and not including salt to taste): 550 calories, 22 g fat, 3 g saturated fat, 140 mg cholesterol, 950 mg sodium, 49 g carbohydrate, 3 g fiber, 17 g sugar, 36 g protein

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Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S. Write "By Request," Honolulu Star-Advertiser, 7 Waterfront Plaza, Suite 210, Honolulu 96813; or email requests to bshimabukuro@staradvertiser.com.