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*RECIPE* (2-3 servings)
INGREDIENTS:
450g chicken breast
6-8 cloves garlic
2 scallions/spring onions
1/2 tsp vinegar
2 tbsp cornstarch/cornflour
1/2 cup water
1 tsp cornstarch/cornflour
Oil as needed
—-sauce—-
2 tbsp light soy sauce
1 tbsp oyster sauce (optional)
2 tsp vinegar
1 tsp sugar
1 tsp red chilli flakes
METHOD:
1. Cut chicken into bite sized pieces
2. Coat in 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp vinegar and 2 tbsp cornstarch/cornflour. Set aside for 15 minutes
3. On medium high flame, layer chicken pieces without crowding the pan. This way the chicken won’t release water and will turn crisp on the outside. Fry chicken until golden brown and almost cooked though. Set aside
4. Reduce to low flame and sauté minced garlic until golden
5. Pour in the sauce and simmer for 2 minutes
6. Add cornstarch slurry of 1/2 cup water+1 tsp cornstarch and mix well. Cook until the sauce thickens
7. Taste and adjust seasoning as needed
8. Add the fried chicken and mix well. Simmer for 2 minutes or until cooked through
9. Garnish with scallions/spring onions. Serve with hot rice and veggies/greens of your choice. Enjoy!
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SUBSTITUTES:
• No oyster sauce?
Skip or replace with some more soy sauce
• No scallions/spring onions?
Skip it or use chives
• No chicken breast?
Any cut of chicken works. Adjust cook time accordingly
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TIPS:
• Prepare all ingredients in advance as the dish comes together very quickly
• Garlic is a key ingredient so don’t shy away from going a little overboard
• Use chicken broth in place of water for added flavor
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