Ingredients
Scale
- 1 boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup green, yellow and red bell peppers, chopped
- 1 teaspoon garlic, minced
- 1/2 teaspoon ginger, minced
- Pepper to taste
Batter:
- 5 tablespoons plain flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- Salt and pepper to taste
- 1/4 cup cold water
Sauce:
- 2 tablespoons ketchup
- 1 teaspoon chili sauce / sriracha sauce
- 1 teaspoon light soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
Instructions
- Mix the batter ingredients and coat the chicken pieces with it
- Over medium high heat, deep-fry the chicken in batches until golden brown. Drain and set aside
- Heat up a wok over medium heat and saute garlic and ginger until fragrant
- Toss in the chicken and stir to combine
- Pour in the sauce and toss to mix. Deglaze the pan if needed
- Add the bell peppers and stir to coat, cooking for 1 minute
- Season with pepper to taste
- Dish and serve immediately