Step 1

Cut the chicken breasts into bite-size pieces, about half the length of your thumb.

Step 2

In a bowl, add all the marinade ingredients EXCEPT the beaten egg white. Keep this in a separate bowl for now. Add the meat to the marinade and leave for 20 minutes.

Step 3

Get a plate ready to put all your prepared vegetables on. These should be bite size pieces, so the peppers, I usually cut in half, remove the seeds and pith from inside, then cut into squares, about 2 cm wide/long.

Step 4

The onion, cut into quarters or eighths and separate each layer so they will cook evenly.

Step 5

The spring onions/scallions, chop into little 1/2 cm pieces and keep separate from the rest of your vegetables.

Step 6

The ginger, peel (I just scrape the skin off with a knife), and chop finely.

Step 7

Add all the ingredients EXCEPT the hot water into a measuring jug. Mix well so the cornflour has combined. Add the hot water to make up the liquid mixture to total 1 pint or 1 1/2 cups or 0.6 quart.

Step 8

Transfer the mixture to a saucepan and bring to a simmer. The sauce will thicken as the starch cooks, and you will notice a change in color to a deeper orange/red. Make sure you keep stirring to avoid any lumps.

Step 9

When thick enough (consistency of yogurt) turn off the heat.

Step 10

You need 2 shallow dishes and a flat plate or baking tray.

Step 11

Add the beaten egg white into the chicken meat marinade and mix well, making sure every piece of chicken is coated with the egg white. Use your fingers!

Step 12

Put the 2 beaten eggs and the 1 egg yolk leftover from the chicken marinade in a shallow dish and beat lightly.

Step 13

In another shallow dish weigh out the cornstarch /cornflour (500g / 4 cups)

Step 14

Heavily cover a baking tray or large dish with cornflour or flour. (this will be used to put the chicken pieces on, once they are coated.

Step 15

Now you need to set up a mini production line, egg dish, then flour dish, then the plate / baking tray.

Step 16

Coat the pieces of chicken in egg, then in the flour, pushing the flour all over, making sure it sticks to the meat. Repeat egg & flour coat one more time then place on the plate / baking tray, making sure not to overlap the chicken on the plate. Make sure your plate is well floured otherwise the meat will stick to the plate and all your coating will come off!

Step 17

Heat the oil. Test the temperature by putting a little bit of the flour in. If it sizzles to the top, it's hot enough.

Step 18

Place the pieces of chicken in the oil, turn after a few minutes or when light golden brown, and do the same on the other side. Remove onto kitchen paper when done. Take care not to overlap the chicken pieces in the tray. You may have to cook the chicken in batches if you are using a small pan.

Step 19

Heat up the sauce from earlier until starting to bubble, stir to avoid lumps.

Step 20

Add 1 tablespoon vegetable oil to your wok and heat at a high temperature. Add ginger and mix it into the oil.

Step 21

Add all the other ingredients from your prepared vegetable plate EXCEPT the scallions/spring onions (they will go slimy & soft if you cook them now). Stir fry all ingredients until semi soft. You can test a pepper yourself to see if it is to your preference.

Step 22

Add the chicken pieces and stir/mix them into the vegetables. Make sure your wok is on the highest heat possible. Take care not to damage the coating when you are mixing it all together.

Step 23

I find it easiest to use chopsticks in one hand and a wide spatula in the other to turn and toss the food in a wok, however, 2 spatulas will work too if you aren't confident with the chopsticks!

Step 24

Add the heated sauce into the stir fry and mix well so that all the chicken, vegetables are coated with the sauce.

Step 25

Transfer to a serving dish and sprinkle the scallions/spring onions over your creation.

Step 26

Serve with a lovely bowl of hot Fragrant Jasmine Rice and give yourself ONE HUGE PAT ON THE BACK for making one of the most popular Cantonese dishes in the world!