Ingredients
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4 chicken breasts, chopped into one inch bits
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1 egg
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1 teaspoon soya sauce
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1/2 teaspoon salt
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6 small green chilies, slit length ways
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1 green pepper, deseeded and roughly chopped into one inch pieces
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1 shallot, diagonally sliced into one inch pieces
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1/2 cup water
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1 teaspoon soya sauce
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1 teaspoon vinegar
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1 pinch msg
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4 tablespoons cornstarch
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1 tablespoon vinegar
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1 tablespoon cornstarch
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4 cloves garlic, chopped fine
Instructions
- Make a batter with the'Marinade' ingredients.
- Put chicken pieces into it and mix well.
- Set aside for 1/2 hour.
- Heat oil, about 2 inches deep, in a wok/frypan.
- Fry chicken pieces, in batches of 6-8 pieces, till cooked through (approx 7-8 mins for each batch).
- Drain fried chicken on a paper towel.
- When all the chicken pieces are fried, remove oil from the pan, letting about 2 tablespoons remain in it.
- In a small bowl mix together cornstarch and water.
- Put back the wok on fire and heat the 2 tblsps of oil.
- Add green chillies, garlic, green pepper and shallot and stir fry for 30 secsonds.
- Pour in soya sauce and vinegar; give it two three quick whisks and immediately add the cornstarch-water mixture.
- The sauce will thicken; if you find it too thick, add some more water.
- When the bubbles appear, add the fried chicken pieces.
- Add salt and a pinch of MSG (if using).
- Stir fry chicken for 2 minutes and remove from fire.
- Serve hot with chinese fried rice/plain rice or noodles.