Ingredients

The following ingredients have 4 Servings
  • 500 g chicken breast / Boneless chicken thighs (cubed )
  • 2 eggs
  • 2 tbsp soy sauce
  • 2` cups cornstarch
  • pinch of salt
  • ¼ cup soy sauce
  • 2 tbsp rice vinegar / black vinegar
  • 2 tbsp oyster sauce
  • 1 tbsp Hoisin sauce
  • 3 tbsp sugar
  • 2 tsp garlic (crushed)
  • 1 tsp ginger (crushed)
  • 1 cup water
  • 3-4 dried chillies (optional: use 1tsp chilli flakes instead) (soaked in boiling water for 5 minutes then drained )

Instruction

  • Heat enough oil to fry the chicken in, in a deep skillet or pot.
  • Place the cubed chicken in a bowl and add the eggs and soy sauce. Massage together until the chicken is coated.
  • Place the cornstarch and pinch of salt in a bowl and mix. Coat the chicken, a few pieces at a time, pressing the cornstarch into the chicken, making sure every piece is well-covered.
  • Fry the chicken in batches until golden brown, crisp and cooked through. Remove with a slotted spoon and allow to drain on kitchen paper.
  • Combine all the sauce ingredients in a pan and bring to a simmer. Cook until reduced and sticky then add the chicken. Toss together then serve.