Step 1

Dice chicken into 1-inch pieces. Avoid making them any larger as it prevents the marinade from tenderizing (or velveting) the chicken properly. Transfer chicken pieces into a large bowl.

Step 2

Add Marinade ingredients as listed to the diced chicken and marinate for at least 20 minutes (or overnight or a few hours in advance) in the fridge.

Step 3

In a small bowl, combine Sauce ingredients as listed above until well combined. Set aside.

Step 4

Add 1/4 cup cornstarch to the marinated chicken and toss with tongs until diced chicken is evenly coated.

Step 5

Heat 1/4 cup vegetable oil or any neutral oil in a large skillet or wok on medium-high heat. Dip a wooden chopstick into the oil and when you see bubbles, carefully lower the coated chicken into the hot oil.

Step 6

Fry chicken until golden, about 4-5 minutes. Flip over and fry on the other side for 4-5 minutes. Do not overcook the chicken. Remove and transfer cooked chicken to a plate.

Step 7

Reserve 1 tbsp of oil in the pan and remove the rest. On medium heat, add dried red chilies and stir fry for 20 seconds.

Step 8

Stir fry onions, ginger, and bell peppers for 30 seconds.

Step 9

Pour in sauce and simmer to thicken. Once thickened, toss back in the fried chicken. Once combined, remove off heat and serve immediately with hot rice.