• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Hard, Normal
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Recipe Ingredient

  • Enough oil for deep-frying
  • 1 tbsp hot bean paste ({tau pan cheong})
  • 5 dried chillies, soaked, cut into halves and seeded
  • ½ tsp fah chiew (Sichuan pepper)
  • ½ capsicum, cut into wedges
  • ½ Bombay onion, cut into wedges
  • [Marinade] :
  • ½ tbsp light soy sauce
  • ½ tbsp oyster sauce
  • 1 tsp sugar
  • Dash of pepper
  • 1 tsp Shao Hsing Hua Tiau cooking wine
  • ½ tsp sesame oil
  • ½ tsp oil
  • 1 tbsp corn flour
  • 1 tsp chopped garlic
  • 4–5 thin slices young ginger
  • 1 tbsp oil
  • Sauce ingredients:
  • ½ tsp sugar
  • 1 tsp dark soy sauce
  • 1 tsp light soy sauce
  • 1 tsp Chinese rice wine
  • ½ tsp Maggi concentrated chicken stock
  • 5–6 tbsp water
  • [Garnishing] :
  • A handful of roasted peanuts
  • 2 stalks spring onions, cut into 2–3cm lengths

Instructions

  1. Season chicken with marinade for 30–40 minutes. Heat enough oil in a wok until hot and fry chicken for 20–30 seconds. Remove from oil and drain.
  2. Heat oil in a clean wok and fry garlic and ginger until fragrant. Add in hot bean paste and fry for a short while. Put in the dried chillies and fah chiew and fry for 10 to 15 seconds.
  3. Mix in sauce ingredients and bring to a quick rolling boil. Return the chicken to the wok, add in green capsicum and onions and toss well to combine.
  4. Add in peanuts and spring onions, mix, then dish out and serve immediately.

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