Indo-Chinese Chilli Chicken

Ingredients

• 650 g chicken breast fillets, diced
• 3 tbsp cornflour
• 1 egg
• 5 garlic cloves
• 15 g fresh ginger, grated
• 1 green pepper, sliced
• 1 onion, sliced
• 4 spring onions, sliced
• 2 tbsp soy sauce
• 2 tbsp red chilli sauce
• 1 tbsp rice vinegar
• 400 ml vegetable oil for frying

Method

1. 1

   Toss the diced chicken with 2 tbsp of the cornflour and the beaten egg.

2. 2

   Heat the vegetable oil in a deep pan to 180C and fry the chicken in batches for 4-5 minutes until golden and cooked through with no pink remaining, then drain on kitchen paper.

3. 3

   Heat 2 tbsp of the frying oil in a wok and stir-fry the garlic and ginger for 30 seconds, then add the green pepper and onion and stir-fry for 3 minutes.

4. 4

   Add the soy sauce, red chilli sauce and rice vinegar, and whisk the remaining cornflour with 100ml water, then pour in and bubble for 2 minutes until glossy and thickened.

5. 5

   Toss the fried chicken through the sauce with most of the spring onions.

6. 6

   Scatter with the remaining spring onions and serve with rice.