Directions
- 1Add salt, white wine, egg, potato starch, plain flour, bicarbonate soda, and water to the diced chicken thighs. Mix well.
- 2In a bowl, mix sugar, honey, light soy sauce, white wine vinegar, ketchup, and water for the sauce.
- 3Prepare the vegetables: chop sundried chillies, garlic, ginger, and sweet peppers.
- 4Heat oil to 130°C. Coat your hand to avoid burning and put the chicken pieces in one by one, fry for 3-4 minutes.
- 5Remove chicken and increase oil temperature to 170°C. Fry the chicken again for 30 seconds for a crispy coating.
- 6Fry the vegetables (chillies, garlic, ginger, and peppers) for about 1 minute until aromatic.
- 7Add the sauce to the vegetables and stir.
- 8Add the chicken and stir-fry for about 1 minute.
- 9Serve and enjoy.
Ingredients
- 300 g diced chicken thighs
- 1 tsp salt
- 2 tbsp white wine
- 1 egg
- 2 tbsp potato starch
- 3 tbsp plain flour
- 1 g bicarbonate soda
- 50 ml water
- 1 tbsp sugar
- 1 tbsp honey
- 2 tbsp light soy
- 4 tbsp white vinegar
- 4 tbsp ketchup
- 50 ml water
- 5 sundried chillies
- 3 garlic
- 1 ginger
- 1 sweet peppers
- 1 oil
Equipment
bowlspoonknifecutting boardwokchopsticksstrainerspatula
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