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With a food processor, blitz the ginger, garlic and half a small onion until it is a fine paste. Reserve 2 tablespoons of this for browning the onions and green peppers later.
Cut up the chicken into small bite sized inch pieces and marinate it in a bowl with the ginger-garlic-onion paste, soy sauce, chilli powder, black pepper and water. (Do not add the corn starch yet. We will add that right before we deep fry the chicken.) Marinate in the fridge for 1 hour
Chop the green peppers and remaining onion into bite sized pieces and set aside
Chop up the chillis in the slices (keep the seeds) and add it to a small bowl
Add in the rest of the ingredients in the sauce ingredient list except the corn starch
In a small bowl, mix 2 teaspoons of corn starch with 4 teaspoons of cold water, then add it to the sauce and stir to combine
Set the sauce aside
In a wok, frying pan or deep fryer set the oil to 375F (191C).
Add in 6-7 tablespoons of corn starch to the chicken and mix until combined and chicken is coated lightly
When the oil is hot, add the chicken into the oil to cook in batches (careful not to over crowd the oil, which can drop the oil temperature)
Cook the chicken for about 5-6 minutes and set aside on a plate with paper towel or newspaper when it is done
In a wok or frying pan, set the stove to medium to medium high heat and add 2 tablespoons of oil
When the oil is hot, add in the 2 tablespoons of ginger-garlic-onion mix that was reserved from preparation and cook it until it is toasty and brown. Approximately 1-2 minutes. Careful not to burn it.
Add in the onions and green pepper chunks and cook it for about 2 minutes. We want to keep the veggies somewhat crisp still
Give the sauce a quick stir (the corn starch likes to settle at the bottom) and add it to the wok
Keep stirring the sauce until it thickens and becomes translucent and thick
Once the sauce has thickened, add in chicken and mix everything together until the chicken is coated with the sauce
Turn off the heat and enjoy it with some rice! :)