Recipe Ingredient
- 250g chicken breast, cut into 2cm cubes
- 3-4 tbsp tapioca flour
- 1 tsp oil
- 20g dried chillies, rinsed and squeezed dry
- 1 tsp chopped garlic
- 3 cili padi, chopped
- Seasoning (A)
- 1/2 tsp light soy sauce
- 1/8 tsp sugar
- 1/2 tsp Shao Hsing Hua Tiau wine
- 1/2 tsp sesame oil
- Salt and pepper to taste
- Sauce (B)
- 1 tbsp concentrated chicken stock
- 1 1/2 tbsp sugar
- Salt to taste
- 1/4 tsp pepper
- 1/2 tsp oyster sauce
- Adequate dark soy sauce
- 2-3 tbsp water
- Garnishing
- Chopped spring onion
Instructions
- Marinate chicken meat with seasoning (A). Add tapioca flour and oil just before deep-frying.
- Heat oil in a wok. Add the seasoned meat and deep-fry until lightly golden. Dish out and drain the meat on absorbent kitchen paper.
- Deep-fry the dried chillies until they turn crispy. Dish out and leave aside.
- Heat sesame oil, fry chopped garlic and cili padi until fragrant. Splash in a bit of Shao Hsing Hua Tiau wine followed by sauce (B).
- Put back chicken cubes and dried chillies. Toss and fry briefly for a while. Dish out and serve at once.
