1 egg

3 tbsp.  corn flour (for the batter)

1 tsp dark soy sauce

1/2 tsp MA’s Chicken Stock Powder (for the batter)

450g boneless chicken, cubed

Oil for frying

1 1/2 tbsp.  corn flour

1 1/2 tbsp.  MA’s Chicken Stock Powder

1 tbsp. tomato puree

2 tbsp.  sugar

1/2 tsp salt

400ml water

1 tbsp.  MA’s Devilled Chicken Paste

2 tbsp.  Dad’s Garden Garlic & Chili Sauce

2 tbsp. oil

2 large onions, chopped into wedges

1 tsp MA’s Garlic Paste

1 1/2 tsp MA’s Ginger Paste

Optional –

1 large carrot, cut into matchstick sized pieces

1 red bell pepper, sliced

 

Make batter with the egg, 3 tbsp.  corn flour, dark soy sauce and 1/2 tsp MA’s Chicken Stock Powder.

Step 2

Coat cubed chicken in the batter and fry in batches. Drain and set aside.

Step 3

In a small bowl combine the remaining corn flour, MA’s Chicken Stock Powder, tomato puree, sugar, salt, water, Dad’s Garden Garlic and Chili Sauce and MA’s Devilled Fish Paste.

Step 4

Heat 2 tbsp.  of oil in a large frying pan and the onions, garlic and ginger paste and any extra vegetables that you want and stir fry for 1-2 minutes.

Step 5

Add the contents of the small bowl and mix well, heat until the sauce reduces and becomes slightly thicker. You may wish to add more corn flour if you prefer a thicker sauce.

Step 6

Stir through the chicken and heat until the chicken is heated through.

 

Notes:

Serve with rice or noodles. For a vegetarian option replace chicken with battered eggplant slices. For a healthier option omit coating the chicken in batter and frying, instead add the plain cubed chicken at step 4.