Crispy Shredded Chicken
Ingredients:
-Main Ingredients:
250 g Boneless chicken thigh/breast
1 Egg white
1 cup Corn/potato flour
½ Bell pepper
3-4 Spring onions
3 Cloves Garlic
Oil for frying
-Marinade:
1 tbsp Light soy sauce
1 tsp Garlic paste
1 tsp Sesame oil
½ tsp Sugar
¼ tsp Black pepper
-Stir Fry Sauce:
2 tbsp Light soy sauce
1 tsp Dark soy sauce
2 tbsp Fresh lemon juice
2 tbsp Honey
Instructions:
-Cut chicken into thin strips. Marinate the chicken strips with the all ingredients within the marinate list. Mix well and marinate for 15 mins.
-Cut bell pepper into thin slices. Cut spring onions into 1″ pieces.
During a small bowl mix all the ingredients from the fry sauce list and put aside .
-Break one albumen into the the marinated chicken strips. Mix well.
-Coat the chicken strips with one cup of corn/potato flour. confirm all the chicken strips are separated. ( Add more flour if needed ) Toss the surplus flour out before frying.
-Heat the oil into high heat about 350° F. Add the coated chicken and deep fry for 1-2 mins till crispy golden brown.
-Remove from oil and transfer to towel or cooling rack.
-Heat the wok/pan to medium high heat. Drizzle a tablespoon of oil, add the garlic and stir for few seconds, then add the bell pepper slices and stir for few seconds.
-Pour the sauce mix, let it simmer for five seconds, add the chicken strips in, add the spring onions.
-Stir well to mix all ingredients with high heat for 1- 2 mins.
-Transfer to serving plate. Serve immediately!
