Ingredients
Units
Scale
- 2 kg chicken thighs (skin off and bones removed)
- 1/2 cup corn starch
- 2 eggs
- 1/4 cup soy sauce
- 1 Tablespoon salt
- 2 lemons
- Oil for frying
- 1 tablespoon extra cornstarch
- 1 large carrot sliced on the angle
- 1 celery stalk sliced thin
- 1 onion roughly chopped
- 2 medium capsicums roughly chopped
Instructions
- Wash and dry thighs.
- Cut thighs into bite-size pieces and place in a large bowl.
- When all the 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 cornstarch.
- Place this mixture into a large zip lock bag and add children’s 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 overcrowd 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 the wok leaving a small amount to now stir fry the vegetables.
- Fry the vegetables for about 5 minutes and place in a bowl.
- Squeeze lemons into the wok and add the extra cornstarch stirring until the 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.
Notes
Created, Prepared, tried, and tested by Shell from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
Nutrition
- Serving Size: 1 bowl
- Calories: 514
- Sugar: 4.4 g
- Sodium: 1803.1 mg
- Fat: 15.6 g
- Carbohydrates: 19.8 g
- Fiber: 1.9 g
- Protein: 69.4 g
- Cholesterol: 375.3 mg
