Ingredients:
- 4 chicken breasts, chopped into one inch bits
- Marinade
- 4 tablespoons cornstarch
- 1 egg
- 1 tablespoon vinegar
- 1 teaspoon soya sauce
- 1/2 teaspoon salt
- Cooking procedure
- 6 small green chilies, slit length ways
- 4 cloves garlic, chopped fine
- 1 green pepper, deseeded and roughly chopped into one pieces
- 1 shallot, diagonally sliced into one inch pieces
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 teaspoon soya sauce
- 1 teaspoon vinegar
- 1/2 teaspoon salt
- oil for deep frying chicken
Directions to prepare:
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 þan, 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.
Stir fry chicken for 2 minutes and remove
from fire.
Serve hot with chinese fried rice or
noodles.
