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Main ingredients | Boneless chicken breasts, Salt, Crushed black peppercorns, Mixed coloured capsicums, Onion, Five spice powder, Ginger-garlic paste, White vinegar, Dark soy sauce, Corn flour, Ginger, Garlic, Cooking wine, Sichuan peppercorns, Spring onion greens |
Cuisine | Oriental |
Course | Main course chicken |
Prep time | 15-20 minutes |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of cooking | Easy |
Others | Non vegetarian |
Ingredients
- 2 boneless chicken breasts
- Salt to taste
- Crushed black peppercorns to taste
- 1 medium red capsicum
- 1 medium yellow capsicum
- 1 medium green capsicum
- 1 medium onion
- 2 tablespoons oil + for deep frying
- ½ teaspoon five spice powder
- 1½ tablespoons ginger-garlic paste
- 1 tablespoon white vinegar
- ½ tablespoon dark soy sauce
- ½ cup corn flour
- 1 tablespoon finely chopped ginger
- 1 tablespoon finely chopped garlic
- 2 tablespoons cooking wine
- ½ teaspoon crushed Sichuan peppercorns
- 2-3 tablespoons diagonally sliced spring onion greens + for garnish
Method
- Trim the tops of the red capsicum, yellow capsicum and green capsicum, remove seeds them and cut into strips.
- Horizontally slice onion. Thickly slice chicken breasts into 1 inch long pieces.
- Heat sufficient oil in a wok.
- Take chicken pieces in a large bowl, add salt, crushed black peppercorns, five spice powder, ginger-garlic paste, white vinegar and dark soy sauce and mix well. Add corn flour and mix well.
- Slide chicken pieces into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Heat 2 tablespoons oil in another wok, add ginger and garlic, mix and sauté for 1 minute. Add the capsicums and onion, mix and sauté on high heat for 1-2 minutes. Add the cooking wine and mix well and cook for 1 minute.
- Add fried chicken pieces, salt and crushed Sichuan peppercorns and toss well.
- Add spring onion greens and mix again.
- Switch the heat off, transfer into a serving plate, garnish with spring onion greens and serve hot.
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