Ingredients
Coat chicken
- 100 g Cornflour
- 350 g Chicken Thigh fillets Cut into small chunks
Stir Fry ingredients
- 100 g Capsicum/Bellpepper Large Dice
- 40 g Spring Onion Thinly sliced
- 100 g Red onion Large Dice
- 1 Garlic clove Chopped
Sauce
- 30 g Soy sauce
- 20 g Oyster sauce
- 20 g Chilli sauce
- 20 g Tomato sauce Tomato ketchup
- 50 g Water Tap water
Cornstarch slurry
- 1 tbsp Corn starch
- 2 tbsp Water Tap water
Instructions
How to cook the chicken
- Heat a pot of oil for deep frying on high heat
- Coat the chicken dices in cornflour
- Once the oil is heated, add the cornflour coated chicken into the oil and deep fry until cooked and crispy
- Take the chicken out of the oil and let it drain on a paper towel and leave aside
How to make the chilli sauce
- In a small bowl mix together soy sauce, oyster sauce, chilli sauce, tomato sauce and water
How to make a cornstarch slurry
- In a separate bowl mix cornstarch with 2 tbsp water to make a slurry
Cooking and assembling the whole dish
- Heat a pan or a work on high heat with 2 tbsp of oil
- Add red onions, capsicum, garlic and cook until soft
- Add the fried chicken, the sauce mix and toss well
- Add in the slurry and keep on the fire for 1 minute ( The sauce will thicken instantly and be coated well on the chicken) Note: the corn starch will thicken and go to the bottom of the bowl if it's kept too long. Simply mix it well with a whisk before putting it in the pan
- Finally, add the spring onion and mix it well
- Serve immediately
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