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Categories:Viewed: 55 - Published at: 6 months ago
Ingredients
- 450 g chicken
- 1 egg
- 2 teaspoons cornflour
- 300 ml oil
- 225 g bell peppers
- 1 tablespoon garlic
- 150 ml stock
- 1 12 tablespoons curry paste
- 2 teaspoons sugar
- 1 12 tablespoons rice wine
- 1 12 tablespoons soy sauce
- 1 teaspoon cornflour
Method
- In a bowl, combine the chicken, egg white, cornflour, and a little salt.
- Cover and chill for 20 minutes.
- Heat a wok or frying pan over a high heat, then add the oil.
- When the oil is hot and sizzling, remove the wok from the heat and add the chicken, stirring vigorously to prevent it sticking.
- When the chicken has turned white (about 2 minutes), carefully frain the chicken and discard the oil.
- Wipe the wok or frying pan with kitchen towel and reheat until very hot.
- Heat 1tbsp of groundnut or vegetable oil, then add the peppers and garlic and stirfry for 2 minutes.
- Add the sauce ingredients, stir, and cook for a further 2 minutes.
- Return the chicken to the wok and stirfry for another 2 minutes, or until the chicken is cooked through and coated in the sauce.
