250 g Boneless chicken thigh/breast1 Egg white1 cup Corn/potato flour½ Bell pepper3-4 Spring onions3 Cloves GarlicOil for frying Marinade1 tablespoon Light soy sauce1 teaspoon Garlic paste1 teaspoon Sesame oil½ teaspoon Sugar¼ teaspoon Black pepper Stir Fry Sauce2 tablespoon Light soy sauce1 teaspoon Dark soy sauce2 tablespoon Fresh lemon juice2 tablespoon Honey
Cut chicken into thin strips. Marinate the chicken strips with the all ingredients in the marinate list. Mix well and marinate for 15 minutes.Cut bell pepper into thin slices. Cut spring onions into 1" pieces.In a small bowl mix all the ingredients from the stir fry sauce list and set aside.Break one egg white into the the marinated chicken strips. Mix well.Coat the chicken strips with one cup of corn/potato flour. Make sure all the chicken strips are separated. ( Add more flour if needed ) Toss the excess flour out before frying.Heat the oil into high heat about 350° F. Add the coated chicken and deep fry for 1-2 minutes till crispy golden brown.Remove from oil and transfer to paper towel or cooling rack.Heat the wok/pan to medium high heat. Drizzle a tablespoon of oil, add the garlic and stir for few seconds, then add the bell pepper slices and stir for few seconds.Pour the sauce mix, let it simmer for 5 seconds, add the chicken strips in, add the spring onions. Stir well to combine all ingredients with high heat for 1- 2 minutes.Transfer to serving plate. Serve immediately!Match with hot steamed/cooked rice or stir fry noodle. Perfect as a savoury snack or starter. Enjoy!