500grams/1 pound Chicken Breastchopped into large thick strips
2egg whites
1medium Brown onionchopped into large chunks
1medium Green Capsicum/Pepperchopped into large chunks
1medium Red Capsicum/Pepperchopped into large chunks
1medium Long Red Chillidiced
2tablespoonsSoy Sauce
2tablespoonsRice Wine Vinegar
1teaspooncrushed garlic
4tablespoonsCoconut oil
½cupCornflour/Cornstarch or Tapioca Starch
1packetpre-cooked Noodles(eg: Wokka singapore)
Spice Mix
2teaspoonsDried Red Chilli Flakes
2teaspoonsSea salt
2teaspoonsChinese Five Spice
1teaspoonGarlic Salt
1teaspoonOnion Salt
½teaspoonGround ginger
Instructions
Make The Spice Mix: Add all ingredients in the spice mix to a large bowl and stir to mix together. Transfer half of the spice mix to a smaller bowl for later (Half of the spice mix will be used at the end). To the larger bowl of spice mix, add the cornflour/cornstarch and stir through.
Prepare Egg Wash and Dip the Chicken: Wisk the egg whites and 1 tablespoon soy sauce in a bowl. Dip the chicken pieces thoroughly in the egg wash, then in the spice bowl that contains the cornflour/cornstarch. Repeat until all chicken pieces have been coated in egg wash and spice mix.
Heat up the Wok: Meanwhile heat a wok on the stovetop on high heat, with approx. 3 – 4 cm of oil in the bottom.
Cook the Chicken: Add chicken pieces to the wok, cooking in batches for approx. 4 minutes or until golden brown. Once cooked, remove from wok and set aside on a plate lined with paper towel/kitchen paper.
Add Veges and aromats to Wok: Add chopped onions, red and green capsicums/pepper, chili and crushed garlic to wok. Stir through 2 tablespoons of rice wine vinegar and remaining 1 tablespoon Soy, cook until vegetables are just beginning to soften.
Put it all together: Add the cooked chicken to the wok, along with the second half of the spice mix and one small packet of pre cooked noodles, and toss through.
Serve immediately. (Sesame seeds and fried shallots optional)
Notes
Use the right oil: I prefer Coconut oil for it high smoke point and it doesn’t leave the chicken greasy or oily. Alternatively you could also use Peanut oil, canola oil, vegetable oil, sunflower oil, rice bran oil and extra light olive oil.
Hot Oil in a Wok : Make sure its hot before you put the chicken in. Warm oil will leave the chicken greasy and unpleasant. A wok is best as it has a small base for the oil to sit.
Don’t overcook the chicken: Because we are shallow frying the chicken it will cook quickly as the oil is super hot.
Taste: Once everything is in the wok and you’ve added the last of the salt and chilli mix, do a taste test to see if it is right. Does it need more soy, more salt, more heat, more freshness (a hint of lemon maybe)
Make It Hotter
Instead of the standard ½ teaspoon of dried chilli flakes, increase to 1 teaspoon of dried chilli flakes.
No need to adjust the level of onion, garlic and sea salt.
This combination will produce a solid medium level of spiciness.
Make It Milder
Instead of the standard ½ teaspoon of dried chilli flakes, decrease to ¼ of a teaspoon of dried chilli flakes.
Decrease the amount of onion and garlic salt by half also.
This combination will produce a low intensity mild level of spice, suitable for those who don’t like it not