• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 250g chicken breast, cut into 2cm cubes
  • 3-4 tbsp tapioca flour
  • 1 tsp oil
  • 20g dried chillies, rinsed and squeezed dry
  • 1 tsp chopped garlic
  • 3 cili padi, chopped
  • Seasoning (A)
  • 1/2 tsp light soy sauce
  • 1/8 tsp sugar
  • 1/2 tsp Shao Hsing Hua Tiau wine
  • 1/2 tsp sesame oil
  • Salt and pepper to taste
  • Sauce (B)
  • 1 tbsp concentrated chicken stock
  • 1 1/2 tbsp sugar
  • Salt to taste
  • 1/4 tsp pepper
  • 1/2 tsp oyster sauce
  • Adequate dark soy sauce
  • 2-3 tbsp water
  • Garnishing
  • Chopped spring onion


  1. Marinate chicken meat with seasoning (A). Add tapioca flour and oil just before deep-frying.
  2. Heat oil in a wok. Add the seasoned meat and deep-fry until lightly golden. Dish out and drain the meat on absorbent kitchen paper.
  3. Deep-fry the dried chillies until they turn crispy. Dish out and leave aside.
  4. Heat sesame oil, fry chopped garlic and cili padi until fragrant. Splash in a bit of Shao Hsing Hua Tiau wine followed by sauce (B).
  5. Put back chicken cubes and dried chillies. Toss and fry briefly for a while. Dish out and serve at once.

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