- 500g boneless chicken (cut into bite-sized pieces)
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon red chili sauce
- 1 tablespoon green chili sauce
- 1 tablespoon garlic (finely chopped)
- 1 tablespoon ginger (finely chopped)
- 1 egg
- 3 tablespoons cornflour
- 2 tablespoons all-purpose flour
- 1 bell pepper (sliced)
- 2 green chilies (slit)
- 1 small onion (sliced)
- 2 tablespoons oil (for stir-frying)
- Salt to taste
- 1/2 teaspoon black pepper
- Spring onions (for garnish)
- Shredded cabbage and carrot (for serving, optional)
Marinate the chicken in soy sauce, vinegar, egg, salt, pepper, and a tablespoon each of cornflour and flour. Let it rest for 30 minutes minimum.
Heat oil in a pan and shallow fry the marinated chicken pieces until golden and crispy on the outside. Drain and set aside on paper towels.
In a separate pan, heat two tablespoons of oil. Add chopped garlic and ginger. Stir-fry until aromatic and lightly golden in color.
Add sliced onions, bell peppers, and green chilies to the pan. Cook them on high heat for two minutes until they begin to soften slightly.
Add the remaining sauces—red chili, green chili, and soy sauce—to the vegetables. Mix well so everything is coated evenly with the spicy sauce blend.
Add the fried chicken pieces back into the pan. Toss everything together for a couple of minutes until the sauce clings to the chicken.
Sprinkle a little cornflour mixed with water into the pan if you’d like the dish slightly sticky. Stir on high heat until the sauce thickens.
Garnish with spring onions and serve hot with shredded cabbage, red onions, and carrots for a fresh, crunchy balance to the spicy chicken.