Poulet effiloché croustillant

Ingrédients

• 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
• 1 tbsp Light soy sauce
• 1 tsp Garlic paste
• 1 tsp Sesame oil
• ½ tsp Sugar
• ¼ tsp Black pepper
• 2 tbsp Light soy sauce
• 1 tsp Dark soy sauce
• 2 tbsp Fresh lemon juice
• 2 tbsp Honey

Préparation

1. 1

   Cut chicken into thin strips. Marinate the chicken strips with the all ingredients in the marinate list. Mix well and marinate for 15 mins.

2. 2

   Cut bell pepper into thin slices. Cut spring onions into 1" pieces.

3. 3

   In a small bowl mix all the ingredients from the stir fry sauce list and set aside.

4. 4

   Break one egg white into the the marinated chicken strips. Mix well.

5. 5

   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.

6. 6

   Heat the oil into high heat about 350° F. Add the coated chicken and deep fry for 1-2 mins till crispy golden brown.

7. 7

   Remove from oil and transfer to paper towel or cooling rack.

8. 8

   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.

9. 9

   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.

10. 10

    Transfer to serving plate. Serve immediately!

11. 11

    Match with hot steamed/cooked rice or stir fry noodle. Perfect as a savoury snack or starter. Enjoy!