Salt and Pepper Chicken

Ingredients

• 450 Grams Chicken Thigh (boneless, skinless cut into 1.25 inch squares)
• 1 Teaspoon Soy Sauce
• 1-2 Teaspoons Black Pepper (freshly ground)
• 1/2 Teaspoon Salt
• 1/2 Egg (beaten and divided)
• 1 1/2 Tablespoon Corn Flour
• 1 1/2 Tablespoon Rice Flour
• 2 tablespoons Oil (for frying)
• 2 Tablespoons Oil
• 1 1/2 Tablespoons finely chopped Garlic
• 1 1/2 Tablespoons finely chopped Ginger
• 1 Tablespoon finely chopped Celery
• 1 Onion (sliced)
• 1 small Capsicum (Green Bell Pepper) (cut into strips)
• 1 Teaspoon Soy Sauce
• 1/2 Teaspoon Vinegar
• 1 Teaspoon Black Pepper (freshly ground)
• Spring Onion Greens (chopped, for garnish)

Instructions

1. 1

   Marinade Chicken: Add all the marinade ingredients into a mixing bowl. Use a pair of tongs or spoons to mix well. Ensure there are no lumps of flour. Set aside while you prep everything else

2. 2

   Deep fry Chicken: Heat oil in a deep pan, kadai or wok. Heat enough oil for deep frying the chicken pieces. Once hot, carefully add the marinated chicken pieces into the oil one at a time. Allow to fry on medium high heat for 4-5 minutes or until golden brown.

3. 3

   Remove from the pan using a skimmer or a slotted spoon and transfer to a towel lined plate. Set aside.

4. 4

   --- Stir Fry ---

5. 5

   Stir fry aromatics: Heat oil in a wok on high heat. Once hot, add garlic, ginger and celery. Fry on high heat for 45 seconds to a minute

6. 6

   Stir fry: Add onion and capsicum and sauté on high heat for 2-3 minutes. Add soy sauce, vinegar, black pepper and the fried chicken pieces.

7. 7

   Toss and Combine: Toss to combine and mix well. Sauté for 1-2 minutes. Add chopped spring onions and serve hot.