Chilli Chicken Dry

🔥 Prep

• Cut the 300g chicken breast into bite-sized cubes (~2 cm).
• In a bowl, combine 2 tbsp corn flour, 1 egg, and 0.5 tsp of the 1.25 tsp salt; whisk until smooth to form a thick batter.
• Slice the 1 capsicum into thin strips.
• Slice the 1 onion into thin wedges or strips.
• Peel and mince the 6 cloves of garlic.
• Measure out 1.5 tbsp soy sauce, 1 tbsp chilli sauce, and keep the remaining 0.75 tsp salt ready.
• Pour 200 ml oil into a deep pan or kadai for deep‑frying.

🔥 Cook

• 1. Heat the oil over medium‑high heat until it reaches about 180°C (or a small breadcrumb sizzles and rises).
• 2. Dip each chicken cube into the batter, ensuring an even coating, then gently lower into the hot oil.
• 3. Fry the battered chicken in batches for 3‑4 minutes until golden brown and crisp.
• 4. Remove the fried chicken with a slotted spoon and drain on paper towels.
• 5. In a wok or large skillet, heat 1 tbsp of the remaining oil over medium heat.
• 6. Add the minced garlic and sauté for 30 seconds until fragrant.
• 7. Add the sliced onion and capsicum, stir‑frying for 2 minutes until they are just tender but still retain a crunch.
• 8. Return the fried chicken to the wok, mixing with the vegetables.
• 9. Pour in the 1.5 tbsp soy sauce, 1 tbsp chilli sauce, and the remaining 0.75 tsp salt; toss to coat everything evenly.
• 10. Increase to high heat and cook for 1 minute, stirring constantly, so the sauce glazes the chicken and vegetables.
• 11. (Optional) Add sliced green chillies to taste and toss for an additional 30 seconds.
• 12. Transfer the dish to a serving plate.

🔥 Serve

• Serve the Chilli Chicken Dry hot, straight from the wok.
• Garnish with freshly chopped spring onions or cilantro for a pop of color, if desired.
• Accompany with steamed jasmine rice, fried rice, or noodles to make a complete meal.
• Provide lemon wedges on the side for an extra zing, if liked.