Ingredients
1 egg, beaten
1½ tbsp all-purpose flour
1½ tbsp corn flour
salt, 1 pinch, to taste
ground black pepper, 1 pinch, to taste
1 lb chicken, cut into cubes
vegetable oil, for frying
2 tbsp vegetable oil
2 tbsp fresh ginger root, crushed
2 tbsp garlic, crushed
½ cup fresh cilantro, chopped
2 serrano chile peppers, cut into ¼-inch pieces, or more to taste
1 cup chicken stock
2 tbsp soy sauce
¼ tsp white sugar
¼ tsp ground black pepper
¼ tsp monosodium glutamate, (such as Ajinomoto®) (Optional)
½ green bell pepper, cut into 1-inch pieces
½ cup water
2 tbsp corn flour
Preparation
Beat egg in a large bowl. Mix all-purpose flour and 1½ tablespoons of 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.
Heat a skillet over medium-high heat; add enough vegetable oil to reach about ½-inch depth. Fry battered chicken, working in batches, in the hot oil until no longer pink in the center.
Transfer cooked chicken, using a slotted spoon, to a paper towel-lined plate to drain.
Heat 2 tablespoons of vegetable oil in skillet over medium heat; cook and stir ginger and garlic until lightly browned. Add cilantro and serrano peppers; reduce heat to medium-low.
Mix chicken stock, soy sauce, sugar, black pepper, and monosodium glutamate into garlic-ginger mixture; cook and stir until sauce is heated through.
Add green bell pepper to sauce and cook for 2 to 3 minutes, until slightly tender.
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.
Serve and enjoy!
