Step-by-Step Instructions

1. 1.Prepare Chicken

   Cut 300g of chicken breast into even strips.

2. 2.Velvet Chicken

   In a bowl, combine the chicken strips with 1/4 teaspoon salt, 1 egg white, 1/4 teaspoon white pepper, and 1 tablespoon potato starch. Mix well until all chicken pieces are thoroughly coated.

3. 3.Prepare Vegetables

   Cut 1/2 red onion, 1/2 green paprika, 1/2 orange paprika, 1/2 carrot, 50g sugar snap peas, 50g bamboo shoots, and 3-4 shiitake mushrooms into appropriate stir-fry pieces. Ensure 50g broccoli florets are pre-cooked. Have 50g mung bean sprouts and 2 chopped spring onions ready.

4. 4.Prepare Sauce

   In a separate bowl, combine 1/2 teaspoon salt, 1 teaspoon sugar, 1 teaspoon chicken powder, 2 tablespoons light soy sauce, and 1 tablespoon dark soy sauce. Mix well. Prepare a slurry by mixing 1 tablespoon potato starch with 50ml water.

5. 5.Fry Chicken

   Heat a wok until it is very hot. Add approximately 1/2 cup of cooking oil. Carefully add the velveted chicken strips and deep-fry until they are lightly golden and cooked through, which should take about 1-2 minutes. Remove the chicken from the wok and drain any excess oil.

6. 6.Stir-fry Onions

   Pour out most of the oil from the wok, leaving about 1 tablespoon. Add the red onions and stir-fry for 30 seconds until slightly softened.

7. 7.Add Remaining Vegetables

   Add the paprika, carrots, sugar snap peas, bamboo shoots, and shiitake mushrooms to the wok. Stir-fry for 1-2 minutes until the vegetables are slightly tender-crisp.

8. 8.Season Vegetables

   Add the pre-cooked broccoli florets, a pinch of salt, and a pinch of sugar to the vegetables. Stir-fry for another 30 seconds to combine the flavors.

9. 9.Combine Chicken and Vegetables

   Add the fried chicken back into the wok with the stir-fried vegetables.

10. 10.Deglaze and Add Broth

    Pour in 2 tablespoons of rice wine and allow it to evaporate quickly, deglazing the wok. Then, add 100ml of chicken broth.

11. 11.Add Sprouts and Spring Onions

    Add the mung bean sprouts and chopped spring onions to the wok. Stir-fry briefly for about 15-20 seconds to incorporate them.

12. 12.Thicken with Sauce

    Give the prepared sauce mixture a quick stir to ensure the potato starch is well mixed, then pour it into the wok. Stir continuously until the sauce thickens and evenly coats all the ingredients, which should take about 30 seconds.

13. 13.Serve

    Transfer the freshly prepared Chicken Chop Suey to a serving plate and enjoy your meal.