Ingredients
- 8 oz. boneless and skinless chicken breast (cut into bite-size cubes)
- 1 tablespoon shaoxing wine (optional)
- 1 green bell pepper (seeds removed and cut into squares)
- 1 stalk scallion (cut into 2-inch lengths)
- 2 cloves garlic (finely chopped)
- Oil for frying
- Batter:
- 4 tablespoons all-purpose flour
- 4 tablespoons corn starch
- 1/2 cup water
- 1/2 teaspoon baking soda
- Sweet and Sour Sauce:
- 3 tablespoons ketchup
- 3 tablespoons chili sauce (Lingam hot sauce)
- 1 teaspoon plum sauce
- 1/2 teaspoon Lea and Perrins Worcestershire sauce
- 1/4 teaspoon Chinese rice vinegar
- 1/2 teaspoon oyster sauce
- 3 tablespoons water
- 1/2 teaspoon corn starch
- 3 dashes white pepper powder
- 2 tablespoons oil
Directions
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Cut the chicken breast meat into bite-size cubes and marinate with 1 tablespoon of wine for 10 minutes. Mix the batter in a bowl and add the chicken cubes into the batter. Mix the sweet and sour sauce in a small bowl and set aside.
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Heat up cooking oil in a wok and deep fry the chicken cubes. (Shake off the extra batter before frying). Transfer the chicken out on a plate lined with paper towels to soak up the excess oil. Transfer the cooking oil out and leave only 2 tablespoons oil in the wok.
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Add garlic and saute the garlic until light brown and then follow by the green bell peppers. Stir-fry until you smell the aroma. Add the sweet and sour sauce into the wok and bring it to boil. Toss in the chicken, add the chopped scallions, do a few quick stirs, dish out and serve immediately with steamed white rice.