Chili Chicken

🛒 Ingredients

• Chicken Breast 150 g · 165 kcal
• Cornstarch 20 g · 71 kcal
• Egg 30 g · 47 kcal
• Fresh Ginger 5 g · 4 kcal
• Fresh Garlic 5 g · 7 kcal
• Green Chillies 5 g · 2 kcal
• Onion 30 g · 12 kcal
• Bell Pepper (Capsicum) 50 g · 15 kcal
• Light Soy Sauce 18 g · 11 kcal
• White Vinegar 5 g · 1 kcal
• Chili Sauce 10 g · 10 kcal
• Tomato Ketchup 10 g · 10 kcal
• Vegetable Oil (for frying) 15 g · 135 kcal
• Vegetable Oil (for stir-frying) 5 g · 45 kcal
• Spring Onion 5 g · 2 kcal
• Water 50 g · 0 kcal

👨‍🍳 Instructions

1. Cut the chicken breast into bite-sized pieces and marinate with half of the minced ginger and garlic, a pinch of salt, pepper, a dash of soy sauce, the egg, and most of the cornstarch; mix well and set aside for 15-20 minutes.
2. Heat vegetable oil in a wok or deep pan. Fry the marinated chicken pieces in batches until golden brown and cooked through; remove with a slotted spoon and drain excess oil on paper towels.
3. In a separate pan or the same wok with 5g of fresh oil, sauté the remaining minced ginger, garlic, and sliced green chilies until fragrant, about 1 minute.
4. Add the diced onions and bell peppers to the wok. Stir-fry on high heat for 2-3 minutes until they are slightly tender-crisp.
5. Pour in the soy sauce, vinegar, chili sauce, tomato ketchup, and water. Mix well and bring the sauce to a gentle simmer.
6. Prepare a slurry with the remaining cornstarch and a tablespoon of water, then slowly add it to the simmering sauce while stirring continuously until it thickens to your desired consistency.
7. Return the fried chicken pieces to the wok and toss thoroughly to coat them evenly with the vibrant, spicy, and tangy sauce.
8. Garnish with freshly chopped spring onions and serve Chili Chicken immediately while hot.