Fri, 14 August 2020
Chef: Kwanghi Chan
(Serves 2)
INGREDIENTS
• 300g boneless and skinless chicken breast, cut into bite size cubes
• 2 pinches Chanchan spice seasoning
• 1 tablespoon Shaoxing wine (optional)
• 2 cloves garlic, finely chopped
• 1 onion diced
• 1 green / Red bell pepper, seeded and cut into squares
• 1 small tomato, cut into wedges, optional
• 1 stalk scallion, cut into 2-inch lengths
• Vegetable oil, for deep frying
BATTER:
• 200g tablespoons potato starch or cornflour
• 2 eggs beaten in a bowl
SWEET AND SOUR SAUCE:
• 3 tablespoons ketchup
• 100ml fresh orange juice
• 1/2 teaspoon Lea and Perrins Worcestershire sauce
• 1/4 teaspoon Chinese rice vinegar
• 1 tablespoon honey
• 3 tablespoons of chicken stock or water
• 1/2 teaspoon potato starch
• 3 dashes white pepper powder
• Salt to taste or dash of soy sauce
INSTRUCTIONS
1. Cut the chicken breast meat into bite-size cubes and marinate with 1 tablespoon of wine, seasoning. Egg for 5 minutes. Put potato starch in a bowl and add the chicken cubes into and rub to coat all pieces.
2. Mix all the sweet & sour sauce ingredients in a jug and whisk until combined.
3. Heat up cooking oil in a wok and deep fry the chicken cubes. (Shake off the extra batter before frying). Transfer the chicken out on a plate lined with paper towels to soak up the excess oil. Transfer the cooking oil out and leave only 2 tablespoons oil in the wok.
4. Add garlic and saute the garlic until light brown and then follow by the green bell peppers. Stir-fry until you smell the aroma. Add the sweet & sour sauce mix into the wok and bring it to boil. Toss in the crispy chicken, tomatoes and add the chopped scallions, do a few quick stirs, dish out and serve immediately with steamed white rice.
