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
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
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.
Coat cubed chicken in the batter and fry in batches. Drain and set aside.
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.
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.
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.
Stir through the chicken and heat until the chicken is heated through.
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.