Ingredients
1 egg
4 tablespoons plus 1 teaspoon cornstarch
1 teaspoon garlic paste or freshly grated garlic
1 teaspoon black pepper
Fine sea salt
1 1/2 pounds boneless, skinless chicken breast, cut into 3/4-inch cubes
1/3 cup vegetable oil
3 whole dried dundicut chiles or bird’s-eye chiles
1/2 cup ketchup
1/4 cup chile-garlic sauce
2 tablespoons light soy sauce (or regular soy sauce)
1 cup chicken stock (optional)
1 bell pepper, halved, seeded and cut into 3/4-inch pieces
3 spring onions or 1 medium scallion, trimmed and thinly sliced
Cooked white rice or fried rice, for serving
Directions
1
Velvet the chicken: In a medium bowl, whisk the egg. Continue whisking and gradually add 4 tablespoons of cornstarch until there are no lumps. Stir in garlic, black pepper and 1/2 teaspoon salt. Add the chicken pieces and stir until well coated. Cover and set aside for 30 minutes.
2
In a large wok or deep, high-sided skillet, heat oil on medium for 45 seconds. Add chicken (in batches, if necessary to avoid crowding) and cook until it starts turning white, 1 to 2 minutes. Flip the pieces and continue cooking until the chicken starts to turn golden, 2 to 3 minutes. Using a slotted spoon, remove chicken and set aside.
3
Add dried chiles and cook on medium for about 1 minute, stirring occasionally.
4
Meanwhile, in a small bowl, stir together ketchup, chile-garlic sauce, soy sauce, ½ teaspoon salt and, if using, chicken stock (if not using chicken stock, stir in 1 cup water). Add to mixture in pan along with bell pepper and stir to combine.
5
Separately, mix the remaining 1 teaspoon cornstarch with 1/4 cup water until smooth. Stir it into the wok and simmer until the sauce thickens and starts to turn glossy, 3 to 4 minutes. Add chicken and stir to combine. Top with spring onions. Serve with rice.