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Ingredients

1 lb Chicken breast
1/2 A red bell pepper
1/2 A green bell pepper
1/2 An onion
1 Green chili (spicy)
1/2 A lemon
1 t Olive oil
Some vegetable oil for deep frying
Marinade Chicken (mix together in a bowl)
1 t Refined rice wine
1 t Soy sauce
3 Sprinkles Pepper
3 Sprinkles Salt
Batter
3 t Starch powder (potato or cornstarch)
3 t AP White flour
1 t Curry powder
5 t Water
1 Egg, beaten
Garlic sauce (mix together in a bowl)
2 t Apple Vinegar
2 t Soy sauce
2 t Oyster sauce
2 t Honey
2 t Refined rice wine
1 t Minced garlic
1 t Ginger powder
1 t Sesame oil
1 t Lemon juice

Preparation

1. Rinse the chicken in cold water.

2. Cut the chicken into bit size pieces, add the marinade sauce then soak it for 15 minutes.

Cut the capsicum and onion into small cubes.

Take the seeds out from the chili and thin slice it diagonally.

3. Thin slice the lemon.

4. Make the batter. (Sieve the powders and flour first, then add the water and egg, and mix them well in a big bowl)

5. Put the chicken into the batter bowl, mix it well.

6. You will need two woks. Pre heat the wok (a) for 20 seconds.

7. Put the vegetable oil into the (a) wok and when it starts to boil, add one battered chicken piece.

8. When it floats, add more chicken and fry all the chicken.

9. Put the fried chicken onto some kitchen paper to soak some oil off.

10. Put the olive oil into the wok (b), add the chili, stir fry it briefly, then take out the chili. (It was for flavour. so you can throw it away.)

11. Add the bell pepper and onion, stir fry it.

12. Add the garlic sauce and stir it well. (making the garlic sauce is done here)

13. Deep fry all the chicken once more (in wok (a) ), for a crispy texture (or preheat oven to 200 degrees and keep warm in oven)

14. Soak some oil off with kitchen paper then serve the chicken on the plate.

15. Add the garlic sauce onto the chicken and add the lemon for topping.

Cook's Notes

Nutrition Information