Indo-Chinese Chili Chicken

Ingredients

• 500 g Chicken breast
• 4 tbsp Cornstarch
• 2 tbsp All-purpose flour
• 1 whole Egg
• 1 tsp Salt
• ½ tsp Black pepper
• 500 ml Oil for deep frying
• 2 tbsp Vegetable oil
• 4 whole Garlic cloves, minced
• 1 tbsp Ginger, minced
• 2 whole Green chilis, sliced
• 1 whole Red bell pepper, cubed
• 1 whole Green bell pepper, cubed
• 1 whole Onion, cubed
• 3 tbsp Soy sauce
• 2 tbsp Vinegar
• 3 tbsp Red chili sauce
• 2 tbsp Tomato ketchup
• 1 tsp Sugar
• 1 tsp Sesame oil
• 2 tbsp Spring onions, chopped

Steps

1. Cut chicken breast into bite-sized cubes. In a bowl, combine cornstarch, flour, salt, and black pepper.
2. Beat the egg and add to the cornstarch mixture to create a batter. Coat chicken pieces evenly with the batter.
3. Heat oil for deep frying in a wok or deep pan to 180°C (350°F). Fry the coated chicken pieces until golden and crispy, about 5-6 minutes. Remove with a slotted spoon and drain on paper towels.
4. In a separate wok or large pan, heat 2 tbsp vegetable oil over high heat. Add minced garlic, ginger, and green chilis, stir-fry for 30 seconds until fragrant.
5. Add cubed bell peppers and onions. Stir-fry for 2-3 minutes until they are cooked but still crisp.
6. In a small bowl, mix soy sauce, vinegar, red chili sauce, tomato ketchup, and sugar to create the sauce.
7. Pour the sauce into the wok with vegetables and stir well. Add the fried chicken pieces and toss everything together.
8. Cook for 1-2 minutes, stirring constantly until the chicken is well coated with the sauce. Add sesame oil and mix.
9. Transfer to a serving plate and garnish with chopped spring onions. Serve hot with steamed rice or noodles.