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500g Chicken Breast, cut into 1” chunks.
Oil for deep frying
The Chicken Batter:
3 TBSP Cornflour
1/2 tsp Salt
1/2 tsp White Pepper
1 Egg, beaten
1 1/2 TBSP Dark Soy Sauce
1 tsp Chilli Powder
3 TBSP Oil
1 Onion, Green Pepper, and Red Pepper, chopped into large chunks
2 red or green Chillies
1 teaspoon garlic paste
1 teaspoon ginger paste
1 TBSP Dark Soy Sauce
1 TBSP kechup Manis/sweet soya sauce
3 TBSP Tomato Ketchup
1 TBSP Chilli Sauce
1 tsp Sugar
2 tsp cider Vinegar
3 Spring Onions, chopped
250ml Hot Water
3 TBSP Cornflour mixed with a little water
Mix the chicken, cornflour, salt, white pepper, egg, dark soy sauce and the chilli powder together in a bowl.
Deep fry the battered chicken pieces for 6 – 8 minutes, turning occasionally. Don’t overfill the pan. Best done in batches.
Remove from the oil and drain on kitchen roll.
Heat 3 TBSP of oil in a wok. When hot add the onions and peppers and stir fry for a couple of minutes, then add the fresh chillies, garlic and ginger.
Continue to stir fry for another couple of minutes, then add the dark soy sauce, tomato ketchup, sugar, vinegar, the hot water, and the chilli sauce.
Mix well together and reduce the heat.
Continue cooking for another couple of minutes, then add the cooked chicken pieces and half of the spring onions.
Stir together then add the cornflour/water and continue to cook for another couple of minutes as the sauce thickens. Scatter on the rest of the spring onion and serve.