Directions
- 1Dice the chicken breast into same-size cubes and add soy sauce and white pepper.
- 2Add one egg and combine well with the chicken pieces.
- 3Next, dredge the chicken pieces in the cornstarch. Make sure each piece is well coated.
- 4Fill the frying pot with oil and heat the oil over medium-high heat at 350°F (180 °C).
- 5Once the oil is hot, carefully add the chicken pieces and fry for 1-2 minutes.
- 6Remove the chicken from oil and set it aside for 4-5 minutes. Do not overcrowd the oil and fry in batches.
- 7Then fry them again in the hot oil for another 2-3 minutes until golden brown and crispy.
- 8Remove the chicken from the pan and place it over the cooling rack.
- 9In a large wok or pan, drizzle oil and saute the garlic for a few seconds until fragrant.
- 10Then add dried crushed chillies.
- 11Reduce the heat to low, and add the sweet chilli sauce, sugar, soy sauce, and cornstarch slurry.
- 12Stir well to combine, and once the sauce starts to thicken, add the fried chicken pieces.
- 13Toss to coat the chicken pieces evenly with the sauce.
- 14Garnish with spring onions, and enjoy!
Ingredients
- 400 grams Boneless chicken breast or thigh
- 0.25 tsp White/black pepper
- 1 tbsp Soy sauce
- 150 grams Cornstarch
- 1 Egg
- 1 cup Oil
- 1 handful Spring onions
- 2 cloves Garlic
- 1 tsp Dried chilli flakes
- 1 tbsp Cooking oil
- 6 tbsp Sweet Chilli sauce
- 2 tbsp Soy sauce
- 1 tbsp Sugar
- 0.5 tsp Cornstarch
- 3 tbsp Water
Equipment
knifewooden boardbowlfrying panchopsticksplatewok or panwooden spooncooling rack
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