Step-by-Step Instructions

1. 1.Cut Chicken Thighs

   Cut the 6 boneless, skinless chicken thighs into desired cube-like pieces.

2. 2.Marinate Chicken Thighs

   In a bowl, add 1 Tbsp crushed garlic & ginger, 1 tsp salt, a sprinkle of white pepper, and 1 tsp chicken bullion powder. Mix well for 1-2 minutes. Then, add 1 Tbsp oyster sauce, 1 Tbsp light soy sauce, 1 Tbsp Chinese rice wine, and 1 Tbsp sesame oil. Mix again for 1-2 minutes to ensure flavors are well distributed. Finally, add 2 Tbsp corn starch and 1 egg. Mix until it forms a consistent batter. If the batter is too wet, add more cornstarch to thicken. Cover and let marinate in the fridge for 1-2 hours.

3. 3.Prepare Stir Fry Vegetables

   Cut 1 onion and 3 small green peppers into large, square-like pieces. Place them in a bowl, ready for stir-frying.

4. 4.Prepare Chicken Coating Flour

   In a separate bowl, add 2 heaped tsp corn starch and a good amount of all-purpose flour. Whisk the two flours together until well combined.

5. 5.Coat Marinated Chicken

   Take the marinated chicken pieces and coat each one thoroughly in the prepared flour mixture. For extra crispiness and crunchiness after frying, squeeze each coated chicken piece into a ball.

6. 6.Prepare Sweet & Sour Sauce

   In a bowl, combine 200ml water, 100ml white vinegar, 1 Tbsp sugar, and 100ml tomato sauce. If you desire a spicy kick, add your favorite chili sauce. Mix all ingredients until well combined.

7. 7.Prepare Sauce Thickener

   In a small cup, add 1 tsp corn starch and enough water to dissolve it completely, creating a smooth slurry. This will be used to thicken the sweet and sour sauce.

8. 8.First Fry Chicken Pieces

   Add frying oil (sunflower oil was used) to a wok. Heat the oil on high heat, aiming for around 200°C / 400°F. Test the oil's temperature by dropping a small crumb or using chopsticks; it should sizzle immediately. Carefully place the coated chicken pieces into the hot oil. Do not move them for the first 30-40 seconds to allow the coating to set. After this, gently move the chicken pieces around for 1-2 minutes until they are lightly golden. Lift them out and set aside.

9. 9.Thicken Sweet & Sour Sauce

   While the chicken is frying, heat up the prepared sweet and sour sauce in a clean pan or wok on high heat. Once the sauce starts bubbling, gradually add the cornstarch slurry, stirring continuously, to thicken the sauce until it reaches your desired consistency. Pour the thickened sauce back into a bowl.

10. 10.Second Fry Chicken Pieces

    Heat up the oil in the wok again for a few minutes to ensure it's very hot. Add the partially fried chicken pieces back into the hot oil for a second fry on high heat. Fry for approximately 3 minutes until the chicken is golden brown and extra crispy. Lift them out and drain any excess oil.

11. 11.Stir Fry Vegetables and Add Chicken

    In the same wok (after removing most of the frying oil, leaving a small amount), stir-fry the prepared onions and green peppers for a few minutes until they are slightly tender-crisp. Add the double-fried chicken pieces to the wok with the vegetables.

12. 12.Combine with Sweet & Sour Sauce and Serve

    Pour a portion of the thickened sweet and sour sauce over the chicken and vegetables in the wok. Stir-fry to coat the chicken and vegetables evenly. If you prefer more sauciness, add the remaining sauce; otherwise, you can reserve some to maintain the chicken's crispiness. Continue to stir-fry until everything is well coated and heated through. Serve immediately on a plate.