Crispy Shredded Chicken
- two hundred fifty g Boneless chicken thigh/breast
- one Egg white
- one cup Corn/potato flour
- half Bell pepper
- three to four Spring onions
- three Cloves Garlic
- Oil for frying
- one tbsp Light soy sauce
- one tsp Garlic paste
- one tsp Sesame oil
- half tsp Sugar
- a quarter tsp Black pepper
Stir Fry Sauce
- two tbsp Light soy sauce
- one tsp Dark soy sauce
- two tbsp Fresh lemon juice
- two tbsp Honey
Cut chicken into thin strips. Marinate the chicken strips with the all ingredients in the marinate list. Mix well and marinate for fifteen mins.
Cut bell pepper into thin slices. Cut spring onions into 1″ pieces.
In a small bowl mix all the ingredients from the stir fry sauce list and set aside.
Break one egg white into the the marinated chicken strips. Mix well.
Coat the chicken strips with one cup of corn/potato flour. Make sure all the chicken strips are separated. ( Add more flour if needed ) Toss the excess flour out before frying.
Heat the oil into high heat about three hundred fifty° F. Add the coated chicken and deep fry for one to two mins till crispy golden brown.
Remove from oil and transfer to paper 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 5 seconds, add the chicken strips in, add the spring onions. Stir well to combine all ingredients with high heat for 1- 2 mins.
Transfer to serving plate. Serve immediately!
Match with hot steamed/cooked rice or stir fry noodle. Perfect as a savoury snack or starter.