Ingredients

The following ingredients have 2 Servings
  • 1 pound (450 grams) boneless skinless chicken thighs ((or breasts), cut to 1-inch (2-cm) pieces)
  • 1 tablespoon vegetable oil
  • 1 egg (, beaten)
  • 1/2 teaspoon salt
  • 1/2 cup cornstarch
  • 2 tablespoons ketchup
  • 2 tablespoons Shaoxing wine ((or dry sherry))
  • 2 tablespoons rice vinegar
  • 2 tablespoons light soy sauce ((or soy sauce))
  • 3 tablespoons brown sugar
  • 2 tablespoons water
  • 1/2 tablespoon cornstarch
  • 1/3 cup peanut oil ((or vegetable oil))
  • 2 cloves garlic (, minced)
  • 1/2 small white onion (, chopped)
  • 1 bell pepper (, chopped (I used a mix of colors in this recipe))

Instruction

  • Mix all the sauce ingredients in a small bowl and set aside.
  • Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10 to 20 minutes.
  • Add the beaten egg into the bowl with the chicken. Stir to mix well. Add cornstarch. Stir to coat chicken, until it forms an uneven coating with a little dry cornstarch left unattached.
  • Heat oil in a heavy duty skillet until hot, until it just starts to smoke. Add chicken all at once and spread out into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks.
  • Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
  • Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons oil in the pan. Add garlic. Cook and stir a few times until it releases its fragrance.
  • Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens, when you can draw a line on the bottom with a spatula without the sauce running back immediately.
  • Add back the chicken pieces, white onion, and bell peppers. (*Footnote 1) Stir to coat chicken with sauce, 30 seconds. Transfer everything to a plate immediately.
  • Serve hot as main over steamed rice.