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Combine the chicken pieces with the marinade sauce then leave it in the fridge covered while you prepare the other ingredients (about 15 minutes).
When all the ingredients are ready, take out the chicken from the fridge, then combine it with the batter ingredients. Mix it well.
Pour a generous amount of vegetable oil into a deep wok and when it reaches about 175 C / 347 F, add one battered chicken piece. When it floats, add more chicken and deep fry all the chicken pieces. As you fry them, take out the fried chicken onto some kitchen paper to soak some oil off. Deep fry all the chicken pieces once more for a crispy texture. Take them out and set aside.
In a heated skillet / wok, add the vegetable oil (2 Tbsp), leek and dried chilies. Stir fry them quickly over medium high heat until fragrant, then take the leek and chilies out. You can discard these or add back onto the final dish later. (I discarded.)
Add the bell peppers / capsicum and onion into the skillet, stir fry it. Add the garlic sauce and stir quickly. Then heat the sauce until it slightly thickens.
Add the fried chicken into the skillet and gently mix them around so that it gets lightly coated with the garlic sauce. Serve the chicken onto a plate and garnish with some lemon slices (optional). Eat while hot. (It can be reheated later, though it is less crispy as time goes.)