Ingredients
- 500 g boneless chicken, cut into thin strips
- 3 tbsp cornflour
- 2 tbsp all-purpose flour
- 1 egg
- 1 tbsp soy sauce
- 1/2 tsp vinegar
- 1 1/2 tbsp chili sauce
- 1 tbsp tomato ketchup
- 1 tbsp garlic, finely chopped
- 1 medium onion, cut into petals
- 1 medium capsicum, sliced
- 1 inch ginger, julienned
- 4 to 5 dry red chilies
- 1 tsp sesame seeds
- 2 tbsp oil for stir-frying
- Oil for deep frying
- 2 tbsp spring onions, chopped
- Salt to taste
Instructions
- In a bowl, mix chicken with cornflour, all-purpose flour, egg, soy sauce, vinegar, and salt. Let marinate for 15–20 minutes.
- Heat oil for deep frying and fry chicken in batches until golden and crispy. Drain on paper towels.
- Heat 2 tbsp oil in a wok and sauté garlic until fragrant.
- Add dry red chilies and ginger, stir briefly.
- Add onion petals and capsicum, stir-fry on high heat for 2–3 minutes.
- Add chili sauce and tomato ketchup, mix well.
- Add a splash of water if needed to loosen the sauce.
- Add fried chicken and toss until evenly coated.
- Sprinkle sesame seeds and mix well.
- Garnish with chopped spring onions and serve hot.
Notes
- Fry chicken in batches to maintain crispiness.
- Adjust spice level by reducing chili sauce or skipping dry chilies.
- Toss chicken in sauce just before serving to keep it crispy.
- Add cornflour slurry if a thicker sauce is desired.
- Can be air-fried for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying and Stir-frying
- Cuisine: Indo-Chinese
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
