How to make it

  • Cut the chicken into thin strips, about 1 or 2-inch pieces. Season with salt n pepper, set aside for 10 mins.
  • Cut the vegetables into large bite-sized pieces. Set aside until the sauce is ready.
  • Make batter by mixing the flour, cornstarch, water and egg white. Mix until the batter has a light, runny consistency.
  • Coat the chicken pieces in cornstarch, dust off any excess starch, and then dip into the batter until fully coated.
  • Bring canola oil to medium high heat (or approx. 350 degrees). Deep fry each of the strips for about 5 minutes for each batch or until golden brown and cooked through. When finished, place on paper towel-lined dish or wire rack to remove excess oil. Fan dry them for extra crispiness.
  • To make the sauce bring the sauce ingredients in a small pan, minus the cornstarch + water mixture. Bring to a rapid boil until sugar dissolves, then add the mixture of cornstarch and water. Reduce to low while stirring until thickened. Sample and adjust accordingly. Add desired vegetables and let simmer for a few minutes.
  • Combine chicken and sauce together before transferring to a plate, or serve separately depending on preference. Happy eating!

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