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Ingredients
Scale
- 750 g (1.65 lbs) skinless, boneless chicken thigh fillets, chopped into bitesize pieces
- 1 egg
- 6 tbsp cornflour (cornstarch in North America)
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp white pepper
- 4 tbsp oil, divided (preferably avocado oil)
- ½ tbsp oil
- 1 medium onion, peeled and sliced into thin strips
- 1 red chilli, finely sliced (discard seeds for less heat)
- 1 tsp minced ginger
- 3 garlic cloves, peeled and minced
- 2 tbsp rice vinegar
- 3 tbsp soy sauce (light or all-purpose)
- 2 tbsp tomato puree
- 6 tbsp caster sugar (or superfine sugar)
- 2 tbsp tomato ketchup
- 2 tbsp sweet chilli sauce (Thai-style preferred)
Instructions
- In a bowl, combine the chicken pieces with the egg, mixing until chicken is fully coated.
- Incorporate the cornflour, salt, black pepper, and white pepper into the mixture, tossing to combine.
- Heat 3 tbsp of oil in a large frying pan or wok over high heat until very hot.
- Cook the chicken in batches, adding pieces one at a time, and spreading them out in the pan.
- Fry the chicken for about 5 to 6 minutes until crispy and golden, turning occasionally to avoid sticking.
- Once cooked, use a slotted spoon to transfer the chicken to a bowl and set aside.
- Add another tablespoon of oil and repeat the frying process with the remaining chicken.
- Lower the heat to medium and add the remaining ½ tbsp of oil in the pan.
- Add the sliced onion, cooking for about 2 minutes until slightly softened.
- Mix in the chopped chilli, minced ginger, and minced garlic, cooking for another 30 seconds.
- Combine rice vinegar, soy sauce, tomato puree, sugar, tomato ketchup, and sweet chilli sauce in the pan, stirring well.
- Increase the heat and allow the sauce to bubble for a couple of minutes until it reduces a bit.
- Return the chicken to the pan, stirring to coat it with the sauce, and heat through for 1-2 minutes until warm.
- Serve the dish alongside rice or noodles.
Notes
For a healthier option, you can use less oil or bake the chicken instead of frying.
Adjust the heat by changing the amount of red chilli according to your taste preference.
This dish pairs well with steamed vegetables for a complete meal.
- Prep Time: Not specified
- Cook Time: Not specified
- Category: Main Dishes
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 20g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 120mg