INGREDIENTS:
- 8 oz. boneless and skinless chicken breast (cut into bite-size cubes)
- 1 tablespoon shaoxing wine (optional)
- 1 green bell pepper (seeds removed and cut into squares)
- 1 stalk scallion (cut into 2-inch lengths)
- 2 cloves garlic (finely chopped)
- Oil for frying
For the Batter:
- 4 tablespoons all-purpose flour
- 4 tablespoons corn starch
- 1/2 cup water
- 1/2 teaspoon baking powder
For the Sweet and Sour Sauce:
- 3 tablespoons ketchup
- 3 tablespoons hot sauce
- 1 teaspoon plum sauce
- 1/2 teaspoon Lea and Perrins Worcestershire sauce
- 1/4 teaspoon Chinese rice vinegar
- 1/2 teaspoon oyster sauce
- 3 tablespoons water
- 1/2 teaspoon corn starch
- 3 dashes white pepper powder
- 2 tablespoons oil
HOW TO COOK:
- Cut the chicken breast meat into bite-size cubes and marinate with 1 tablespoon of wine for 10 minutes.
- Mix the batter in a bowl and add the chicken cubes into the batter.
- Mix the sweet and sour sauce in a small bowl and set aside.
- Heat up cooking oil in a wok and deep fry the chicken cubes. (Shake off the extra batter before frying).
- Transfer the chicken out on a plate lined with paper towels to soak up the excess oil.
- Transfer the cooking oil out and leave only 2 tablespoons oil in the wok.
- Add garlic and saute the garlic until light brown and then follow by the green bell peppers.
- Stir-fry until you smell the aroma.
- Add the sweet and sour sauce into the wok and bring it to boil.
- Toss in the chicken, add the chopped scallions, do a few quick stirs, dish out and serve immediately with steamed white rice.
SOURCE: rasamalaysia.com
