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Ingredients
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1 egg, beaten
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1 ½ tablespoons all-purpose flour
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1 ½ tablespoons corn flour
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1 pinch salt and ground black pepper to taste
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1 pound chicken, cut into cubes
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vegetable oil for frying
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2 tablespoons vegetable oil
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2 tablespoons crushed fresh ginger root
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2 tablespoons crushed garlic
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½ cup chopped fresh cilantro
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2 serrano chile peppers, cut into 1/4-inch pieces, or more to taste
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1 cup chicken stock
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2 tablespoons soy sauce
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¼ teaspoon white sugar
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¼ teaspoon ground black pepper
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¼ teaspoon monosodium glutamate (such as Ajinomoto®) (Optional)
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½ green bell pepper, cut into 1-inch pieces
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½ cup water
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2 tablespoons corn flour
Directions
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Beat egg in a large bowl. Mix all-purpose flour and 1 1/2 tablespoons corn flour into egg until batter is smooth; season with salt and pepper. Dip chicken into batter, working in batches, until coated; place on a plate in a single layer so the pieces do not touch.
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Heat a skillet over medium-high heat; add enough vegetable oil to reach about 1/2-inch depth. Fry battered chicken, working in batches, in the hot oil until no longer pink in the center, 5 to 10 minutes. Transfer cooked chicken, using a slotted spoon, to a paper towel-lined plate to drain.
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Heat 2 tablespoons vegetable oil in skillet over medium heat; cook and stir ginger and garlic until lightly browned, 1 to 2 minutes. Add cilantro and serrano peppers; reduce heat to medium-low.
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Mix chicken stock, soy sauce, sugar, 1/4 teaspoon black pepper, and monosodium glutamate into garlic-ginger mixture; cook and stir until sauce is heated through, about 5 minutes. Add green bell pepper to sauce and cook until slightly tender, 2 to 3 minutes.
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Whisk water and 2 tablespoons corn flour together in a bowl until smooth; stir into sauce until incorporated. Bring sauce to a boil. Add chicken and stir to coat.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts (per serving)
327 | Calories |
18g | Fat |
12g | Carbs |
29g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 327 | |
% Daily Value * | |
Total Fat 18g | 22% |
Saturated Fat 3g | 16% |
Cholesterol 116mg | 39% |
Sodium 737mg | 32% |
Total Carbohydrate 12g | 5% |
Dietary Fiber 1g | 4% |
Total Sugars 1g | |
Protein 29g | 58% |
Vitamin C 16mg | 18% |
Calcium 38mg | 3% |
Iron 2mg | 10% |
Potassium 351mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.