Chilli Chicken

Instructions

1. 1

   Cut the boneless skinless chicken breast into bite-sized cubes and place them in a mixing bowl.

2. 2

   Add the egg, 20 ml soy sauce, 3 g salt, and 3 g black pepper to the chicken. Mix well until the chicken is evenly coated.

3. 3

   Add the cornstarch and all-purpose flour to the marinated chicken. Mix until each piece is coated in a light batter.

4. 4

   Slice the onions, green bell pepper, and red bell pepper into medium-sized squares. Finely chop the garlic, ginger, and green chillies. Slice the spring onions and set them aside for garnish.

5. 5

   Heat 20 ml vegetable oil in a wok or large frying pan over medium-high heat. Add the coated chicken pieces in batches and fry until golden, crisp, and cooked through, about 5 to 7 minutes. Remove and set aside.

6. 6

   In the same wok, add the remaining 10 ml vegetable oil and the sesame oil. Add the chopped garlic, ginger, and green chillies. Stir-fry for 30 to 45 seconds until fragrant.

7. 7

   Add the onions, green bell pepper, and red bell pepper. Stir-fry on high heat for 2 to 3 minutes, keeping the vegetables slightly crisp.

8. 8

   Add the tomato ketchup, chilli garlic sauce, remaining 20 ml soy sauce, white vinegar, sugar, remaining 3 g salt, and remaining 2 g black pepper. Stir well to form a glossy sauce.

9. 9

   Add the fried chicken pieces back into the wok. Toss everything together over high heat for 1 to 2 minutes until the chicken is well coated with the sauce.

10. 10

    Turn off the heat and garnish with sliced spring onions.

11. 11

    Serve the chilli chicken hot as an appetizer or with fried rice, noodles, or steamed rice.