Friday, April 20, 2012
1 pound chicken - cut into bite size pieces
1 teaspoon chilli powder
1/2 teaspoon pepper powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon soy sauce
1 egg - beaten
1/2 cup oil
2 tablespoons all purpose flour
1 tablespoon corn flour/corn starch
1 large onion - cut into 1/2 inch pieces
1 capsicum/green bell pepper - cut into 1/2 inch pieces
2 tbs - chopped garlic
1 tbs - chopped ginger
2 tbs - chopped green chillis (you can alter this according to our spicy needs)
2 tablespoons soy sauce (I used dark soy sauce)
1 tablespoon sweet & sour sauce
little bit of sriracha
chopped green onions / scallions - for garnish
Marinate the chicken with chili powder, pepper powder, salt, garlic powder and soy sauce. Let it stand for 20 to 30 minutes. To this add 1 beaten egg and the cornstarch and all purpose flour - coat all the chicken pieces with the egg and flour mixture.
Heat oil in a wok and then add these chicken pieces in 2 batches to get a nice crispy coating on the outside and cooked white chicken meat on the inside.
Remove the chicken pieces and drain them on a paper towel. To the remaining oil - which is already hot - add the garlic, chillis and ginger and stir for about 20 seconds - be careful not to burn the garlic. Add the chopped onions and bell pepper and stir fry for about 5 minutes. Then add the soy sauce, sweet and sour sauce and the sriracha and mix well. Then add the fried chicken pieces and coat them well with the sauce and veggie mixture. Add salt to taste - remember soy sauce, sweet & sour sauce and sriracha already have salt.
Garnish with chopped green onions.
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