Ingredients

The following ingredients have 4 Servings
  • 450 g (1 lb) chicken thigh cut into 1-2cm pieces
  • Marinade
  • 1 egg (beaten)
  • 2 tbsp soy sauce
  • 2 tbsp sweet chilli sauce
  • corn flour for dusting
  • Oil for deep frying
  • 2 tsp oil
  • 2 onions (peeled and sliced)
  • 1 pepper (deseeded and sliced)
  • 2 spring onion (scallions, sliced)
  • 1 tsp green sliced green chilli (or to taste)
  • 1/2 tsp garlic paste
  • 1/2 tsp ginger paste
  • 2 tbps lemon juice
  • 2 tbsp sweet chilli sauce
  • 2 tbsp soy sauce
  • 1 tsp honey
  • 2 spring onion (sliced)

Instruction

  • Add the chicken pieces into a large bowl and set aside.
  • Mix the marinade ingredients aka egg, soy sauce and chilli sauce in a small bowl, and add to the chicken and leave to marinate for 20 minutes.
  • Then lay out the corn flour onto a plate and roll the egged chicken onto it, to coat the chicken pieces.
  • Heat the oil in a pot for deep frying.
  • Cook the chicken pieces till they are golden brown. Do this in batches so that the temperature of the oil doesn’t drop too much, which results in oily chicken. Drain and set aside somewhere warm.
  • Heat 1 tbsp of oil in a frying pan or wok and fry the onions and pepper for about 10 mins, until the onion is soft. Remove and set aside.
  • Heat 1 tsp of oil in your frying pan till it is almost smoking hot. Then throw in the garlic, ginger, chilli and spring onion and stir-fry for 30 secs. Then quickly mix together the rest of the sauce ingredients and pour in the pan, and stir as these will start to bubble almost immediately.
  • Once the sauce bubbles then quickly return the veg and chicken to the pan and stir till the sauce covers them, and the dish is heated through. You are done.