Method
- Mix the cornflour, salt, and pepper in a bowl. Toss the chicken pieces until well coated.
- Heat oil in a deep pan or wok over medium-high heat. Test the oil by dropping in a small piece of chicken — it should sizzle straight away.
- Fry the chicken in batches for 4–5 minutes until golden, crisp, and cooked through.
- Remove chicken and drain on kitchen paper.
- Remove oil from pan
- In pan or wok, heat 1 tbsp of the oil.
- Stir-fry the onion, garlic, chilli, and green pepper for 2–3 minutes until just softened.
- Add the extra salt and pepper, then toss in the cooked chicken.
- Stir-fry for a further 1–2 minutes until everything is hot and well coated.
- Garnish with spring onions and serve immediately.
- Serve over egg fried rice or wrapped in a warm flatbread
Ingredients
- Chicken breast: 500g, cut into bite-sized strips
- Cornflour: 100g
- Sea salt: 1 tsp
- Ground black pepper: 1 tsp
- Sunflower oil: For deep or shallow frying
- For the Stir-Fry:
- Onion: 1 small, thinly sliced
- Red chilli: 1, finely sliced (adjust to taste)
- Green pepper: 1 small, thinly sliced
- Garlic: 2 cloves, minced
- Sea salt: ½ tsp
- Cracked black pepper: ½ tsp
- Spring onions: 2, sliced (for garnish)
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