Sort ingredients
dan78
QR Code
Listen
Pdf
Place the sliced chicken into a bowl along with the Shao Xing wine, soy, msg and cornflour then mix well to coat, leave to marinade for 20 minutes.
In a separate bowl add the second amount of cornflower then dredge the marinaded chicken through until fully coated. Tap off any excess then fry the chicken in oil heated to 180 C for about 3 minutes or until the chicken reaches an internal temperature of at least 75c. I like to do this in two batches as not to overcrowd the pan. Remove the oil and drain on some kitchen paper.
To make the sauce, pour a splash of oil into a wok, add the onion, pepper and carrot, then the garlic and ginger paste and stir-fry for 2 minutes.
Add in the rest of the sauce ingredients then cook for a further 3 minutes until reduced and sticky.
Add the crispy chicken into the pan along with the fresh chilli then toss to glaze. Add some more fresh chilli to garnish.