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Ingredients
- 1kg boneless chicken thighs cut into quarters
- 3 Tablespoons cornflour
- 2 shallots, cut into one inch lengths
- 1 red capsicum cut into squares
- 6 cloves of garlic finely grated
- 1 onion cut into medium chunks
- ** For Sauce **1 Tablespoon Dark soy sauce 1/2 teaspoon course black pepper 1 teaspoon Knorr chicken powder 1 Tablespoon light soy sauce 1 Tablespoon Black Ayam Pepper sauce 1 Tablespoon Rice wine Vinegar 1 Tablespoon castor sugar 1 Tablespoon sesame oil 1 Tablespoon Oyster sauce
- 1 tablespoon Vegetable oil - for frying
- fresh coriander to garnish
Method
- Combine all ingredients to make a marinade except the Vegetable oil, chicken, onions, capsicum and shallots.Coat chicken thighs in cornflour and set aside.
- Heat vegetable oil and brown chicken in oil in a couple of batches, add in onion, garlic, ginger, shallots and capsicum - stir fry for a few minutes. Add in sauce, keep tossing to coat chicken and vegetables well, put lid on and allow to simmer for a further 6 - 7 minutes.
- Add in at last minute two long sliced chilis with seeds, or a few teaspoons of dried chili flakes .... serve with rice and a generous amount of coriander. ENJOY !
Product used in recipe
- LEE KUM KEE - LKK BLACK SESAME OIL 207ML