Indo-Chinese Chilli Chicken

Ingredients

• 500g boneless chicken thigh, cubed
• 1 tbsp ginger-garlic paste
• 1 tbsp soy sauce
• 1 tsp vinegar
• 1 egg
• 4 tbsp cornflour
• 2 tbsp plain flour
• Oil for deep frying
• 1 onion, cut into petals
• 1 bell pepper, cubed
• 4 garlic cloves, minced
• 1 tbsp ginger, minced
• 3 green chillies, sliced
• 2 tbsp soy sauce
• 2 tbsp chilli sauce
• 1 tbsp tomato ketchup
• 1 tsp sugar
• 2 spring onions, sliced

Before you cook

• Cut the chicken into even 2cm cubes.
• Mix the ginger-garlic paste, soy sauce and vinegar in a bowl and toss with the chicken; let it sit for 20 minutes.
• Cut the onion and pepper into similar-sized pieces.

Steps

1. Beat the egg into the marinated chicken.
2. Add the cornflour and plain flour, tossing until each piece is evenly coated.
3. Heat oil for deep frying to 180°C.
4. Fry the chicken in batches for 5 minutes until golden and crisp.
5. Drain the fried chicken on paper towels.
6. Heat 2 tablespoons of fresh oil in a wok over high heat.
7. Add the minced garlic, ginger and sliced green chillies.
8. Stir-fry for 30 seconds until fragrant.
9. Add the onion and bell pepper.
10. Toss over high heat for 2 minutes so the vegetables stay crunchy.
11. Stir in the soy sauce, chilli sauce, ketchup and sugar.
12. Add the fried chicken and toss quickly to coat every piece.
13. Stir-fry for 1 minute until the sauce clings to the chicken.
14. Scatter over the spring onions and serve immediately.