Ingredients
500gm chicken, diced
2 tsp freshly ground black pepper
3/4 tsp salt
1 egg
2 tsp cornflour
1 tsp plain white flour
2 tbsp soy sauce
2 tbsp tomato ketchup
2 tbsp ginger, finely chopped
3 tbsp garlic, finely chopped
2 tbsp spring onions, finely chopped
4 green chillies, sliced in half
2 tbsp coriander, chopped
4 tbsp oil
Method
- To a mixing bowl add the chicken, egg, plain white flour, 1/2 of the cornflour, 1/2 of the ground black pepper and 1/2 of the salt. Mix well and shallow fry on medium heat for 3-5 mins until golden brown. Remove on a paper towel and set aside.
- In the same pan add the ginger, garlic and green chillies. Fry on low heat for a few mins until the ginger and garlic turn golden brown.
- Add the soy sauce, tomato ketchup, remaining 1/2 of the black pepper, remaining 1/2 of the salt and spring onions. Sauté for 2 mins.
- Separately in a small bowl add the remaining half of the cornflour along with 3 tbsp water. Mix well. Pour this mixture into the pan. Bring to a boil on low heat until the mixture thickens.
- Add the chicken to the pan along with the fresh coriander. Toss well for 3-5 mins.
- Serve with egg fried rice. Enjoy!