ISLAMABAD: Give this popular dish a try—it’s great served with rice or on its own as part of a buffet. You can enjoy it as a main course or a shared starter.
Ingredients:
320g pack of chicken mini breast fillets
2½ tbsp light soy sauce
Vegetable oil, for frying
1 red pepper, thinly sliced
1 green pepper, thinly sliced
3 tbsp cornflour
3 tbsp sweet chilli sauce
1 tbsp garlic and ginger paste
1 tbsp sesame oil
2 spring onions, trimmed and finely sliced
Directions:
Slice the chicken into thin strips. Pour over 2 tbsp of the soy sauce and marinate in the fridge, covered, for 1 hour.
While the chicken is marinating, heat 1 tbsp of the oil in a wok or deep frying pan over medium heat. Cook the peppers for 3-4 minutes until they start to soften. Remove with a spoon and place aside.
Spread the cornflour in a shallow bowl. Season it, then add the marinated chicken strips and toss to coat them well.
Fill a wok or deep frying pan with oil to a depth of about ½cm, then heat to medium-high. Carefully add the chicken in batches, cooking for 3-4 minutes. Use tongs to turn the chicken regularly until it’s golden and crispy. Remove with a spoon and place on a plate to drain.
In a large bowl, mix together the remaining soy sauce, sweet chilli sauce, garlic paste, and sesame oil. Add the cooked peppers and crispy chicken, tossing them together until everything is evenly coated and sticky. Sprinkle with the spring onions before serving.
