Hoisin Chicken

Zutaten

• 250 grams Chicken breast (Boneless chicken breast or thigh, cut thin slices)
• 1/2 Red bell pepper (Cut thin slices)
• 1/2 Green bell pepper (Cut thin slices)
• 1/2 Onion (Cut thin slices)
• 2 Cloves Garlic (Cut thin slices or, Finely chopped)
• 1 tbsp Ginger (Cut thin strips or finely chopped)
• 2-3 Spring onion (Cut 2" pieces)
• 2-3 tbsp Cooking oil (Vegetable, sunflower, or neutral flavour oil)
• 1 tsp Soy sauce (Light soy or regular all-purpose soy sauce)
• 1/2 tsp Baking soda (To tenderize the meat)
• 1 tsp Corn starch (Or potato starch)
• 2 tsp Rice vinegar (Or Cooking rice wine)
• 2 tbsp Hoisin sauce (Or oyster sauce)
• 1 tbsp Soy sauce (Light soy or all-purpose soy sauce)
• 1 tsp Dark soy sauce (Dark thick soy sauce ( Optional ))
• 1 tbsp Rice vinegar (Or rice cooking wine)
• 1 tbsp Water
• 1/2 tsp Corn starch
• 1 tsp Sugar
• 1 tsp Sesame oil

Zubereitung

1. 1

   --- Prepare Ingredients and sauce ---

2. 2

   In a bowl, combine chicken with soy sauce, baking soda, rice vinegar, corn starch, and baking soda. Allow it to marinate for 10-15 minutes.

3. 3

   Combine hoisin sauce, light soy sauce, dark soy sauce, rice vinegar, water, corn starch, sugar, and sesame oil in a small bowl. Whisk until sugar is dissolved. Set them aside.

4. 4

   --- Stir frying ---

5. 5

   Heat a large wok or a skillet over medium-high heat. Drizzle a tablespoon of cooking oil and swirl it around to coat the bottom evenly. When the oil is hot, add the marinated chicken to the wok. Spread it out in a single layer to ensure proper searing. Let it cook undisturbed for 1-2 minutes, allowing it to develop a nice sear.

6. 6

   Then, flip and stir-fry the chicken until it's no longer pink. Remove the chicken from the wok and set it aside.

7. 7

   Drizzle another tablespoon of oil into the wok. Toss in onions and follow with the minced garlic, ginger and crushed chillies, stirring constantly for about 30 seconds or until they become fragrant.

8. 8

   Then, add the bell pepper and stir-fry for a minute or two, until they're are tender-crisp. Pour the prepared sauce in.

9. 9

   Return the cooked chicken to the wok and combine it with the vegetables. Stir everything together until the sauce thickens and coats the chicken and vegetables evenly.

10. 10

    Finish with spring onions and make a final quick toss. Remove from heat and serve immediately.