Ingredients
- Chicken thigh boneless cubed 400g
- VegetablesGreen Capsicum cut to cubes1 Red onion cubed
- Oil 2 tablespoon
- Spring onion chopped white & green separated
- Aromatics1inch ginger chopped3 garlic choppedWhite part of spring onion chopped
- Marinate A- 1 tablespoon white vinegar , Ginger garlic paste 1 tablespoons, Chilli powder 1 tsp, 1 tspCrushed black pepper
- Marinate B- 1/2 cup plain flour- 1/2 cup cornstarch- 1 whole egg
- Seasoning- 1teaspoon vinegar- 2 tablespoon tomato sauce- 1 tablespoon dark soy - 2 tablespoons chilli sauce- 2tablespoon water
- Cornstarch slurry- 2 tablespoon water- 1 tablespoons cornstarch
Method
- Marinate chicken with marinate A
- Coat with marinate B (egg 1st then the 2 flours)
- Set aside for at least 1hour in the fridge.
- Deep Fry the chicken. Set aside
- Heat oil in the wok. fry the aromatics till fragrant.
- Add in the vegetables fry for abt minute
- Add the seasoning. Fry for another min
- Add in the slurry cook for about 1/2 min.
- Add in the fried chicken cook for about 2-3 Minutes till well coated with the sauce
- Plate out and garnish with chopped leaves of the spring onion. Enjoy.
Product used in recipe
- ABC - Original Chilli Sauce
- Lee Kum Kee - Dark Soy Sauce
