Ingredients
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4 tablespoons vegetable oil or 4 tablespoons peanut oil
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4 boneless chicken breasts, cut into bite-sized chunks
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2 green chilies, finely chopped
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1 teaspoon white pepper
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1 teaspoon hot chili powder
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1 teaspoon salt
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2 tablespoons cornflour
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1 inch gingerroot, peeled and finely grated (2-3cm)
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4 garlic cloves, finely chopped
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2 tablespoons malt vinegar
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2 tablespoons tomato puree
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2 tablespoons dark soy sauce
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spring onion, shredded, to serve
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2 medium Spanish onions, finely chopped
Instructions
- MARINADE:
- Note: You'll need to marinate the chicken for at least 30 minutes. Marinating it for longer (up to 24 hours) will increase its flavour.
- Mix all the marinade ingredients together and set aside. Heat 1 tbsp oil in a heavy-based pan and fry the onion over a medium heat for 5 mins until softened, but not coloured. Remove from the heat, cool and combine with the marinade in a large bowl. Add the chicken and stir to coat. Cover and marinate in the fridge for at least 30 minutes.
- Heat the remaining oil in the pan. Tip in the chillies and white pepper, and fry over a low heat for 1 minute Add the chicken pieces along with the marinade, then fry for 10 minutes until the chicken is cooked. Top with the spring onions and serve.