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Marinade:

  • Chicken breast or thigh fillet, large dice 300.0 g
  • Small Egg, beaten 1.0 pc
  • Cornstarch 25.0 g
  • Water 2.0 tbsp
  • Oil, for deep frying
  • Oil (neutral flavor oil) 3.0 tbsp
  • Garlic cloves, peeled and crushed 1.0 tbsp
  • Dried chillies 1.5 tbsp
  • Medium sized onions, diced 0.5 ½ pc
  • Ginger, peeled and sliced 10.0 g

Sauce:

  • Light Soy Sauce 1.0 tsp
  • Dark Soy Sauce 1.0 tsp
  • Chilli paste 2.0 tbsp
  • Sugar 1.0 tsp
  • Mixed Capsicums (green and red), large dice 70.0 g
  • Spring onions, sliced into 1 inch segments 20.0 g

Garnish:

  • Cashew Nuts, toasted 20.0 g
  • Coriander leaves, to garnish 10.0 g
  1. Marinade:

    • Combine the chicken with all the ingredients for the marinade. Let it stand for 5 hours or overnight in the chiller.
    • Deep-fry the chicken until 75% cooked. Set the chicken over a strainer to remove excess oil.
  2. Sauce:

    • To make the sauce, combine all the ingredients in a bowl. Taste and adjust seasoning.
    • Heat a clean wok over high heat.
    • Add the oil, stir-fry the garlic, chilies, onions, and ginger until fragrant.
    • Add the pre-cooked chicken.
    • Pour in the sauce and toss to mix.
    • Add the capsicums and the spring onions.
    • Transfer the dish to a serving plate.
  3. Garnish:

    • Garnish with cashew nuts and coriander leaves.