Feeds 4 – 6 people
2 kg chicken thighs (skin off and bones removed)
1/2 cup corn starch
1/4 cup soy sauce
1 Tablespoon salt
Oil for frying
1 tablespoon extra corn starch
1 large carrot sliced on the angle
1 celery stalk sliced thin
1 onion roughly chopped
2 medium capsicums roughly chopped
Wash and dry thighs.
Cut thighs into bite size pieces and place in a large bowl.
When all chicken is cut up add salt and soy sauce and coat all the chicken. Place in the fridge for an hour.
Beat eggs and add corn starch.
Place this mixture into a large zip lock bag and add children pieces.
Seal the bag and shake making sure every piece of chicken is well coated.
Heat the oil in the wok and carefully place chicken pieces in hot oil.
DO NOT over crowd the pan, and fry about 3 – 4 minutes per side.
Remove chicken from wok and place on paper towel to drain. Repeat till all chicken is cooked.
Remove oil from wok leaving a small amount to now stir fry the vegetables.
Fry the vegetables about 5 minutes and place in a bowl.
Squeeze lemons into wok and add the extra corn starch stirring until mixture is smooth. Add chicken coating the chicken properly and lastly add the vegetables, making sure everything is well coated.
Serve immediately with some rice and enjoy.
Prepared, tried and tested by: Kitchen Ba