Ingredients
For the Chicken
- 300g Chicken Breast (cut into thin strips)
- 1 Egg White
- 100g Cornflour (add more if needed)
- Vegetable Oil (for frying)
- 2 Spring Onions (chopped, for garnish)
For the Marinade
- 2 tbsp Dark Soy Sauce
- 1 tbsp Garlic and Ginger Paste
- 1 tsp Sesame Oil
- 1 tsp Sugar
- 1 tsp White Pepper
For the Stir Fry Sauce
- 3 tbsp Dark Soy Sauce
- 4 tbsp Honey
- 1 tbsp Sriracha
- 2 tbsp Lemon Juice
For the Sauce Base
- 1 tbsp Garlic and Ginger Paste
Instructions
- Prepare the Chicken: Cut the chicken breast into thin strips and set aside.
- Marinate the Chicken: Place the chicken strips in a large mixing bowl. Add 2 tbsp dark soy sauce, 1 tbsp garlic and ginger paste, 1 tsp sesame oil, 1 tsp sugar, and 1 tsp white pepper. Mix thoroughly and let marinate for at least 10 minutes to absorb the flavors.
- Mix the Stir Fry Sauce: In a small mixing bowl, combine 3 tbsp dark soy sauce, 4 tbsp honey, 1 tbsp sriracha, and 2 tbsp lemon juice. Stir well and set aside for later use.
- Batter the Chicken: Add 1 egg white to the marinated chicken and mix well to coat. Then pour in 100g cornflour and mix again until each strip is coated evenly. Add more cornflour if necessary to make sure the chicken is well covered and ready for frying.
- First Fry: Heat vegetable oil in a wok or frying pan to 180°C (356°F). Carefully add the coated chicken strips and fry them in batches for 1 to 2 minutes, or until lightly golden and just cooked. Remove and drain on paper towels.
- Double-Fry for Crispiness: Return the partly fried chicken strips to the hot oil and fry again for 2 to 3 minutes until they turn extra crispy and golden brown. Drain well.
- Prepare the Sauce Base: In a clean pan, heat 1 tbsp oil, then add 1 tbsp garlic and ginger paste. Sauté for 5 to 10 seconds until fragrant without burning.
- Toss in Sauce: Add the pre-mixed stir fry sauce to the pan and stir for about 30 seconds, letting it bubble and thicken slightly.
- Combine and Serve: Toss the crispy chicken into the thickened sauce and stir well to coat every piece. Remove from heat, sprinkle with chopped spring onions, and serve immediately.
Notes
- For extra crunch, ensure each chicken strip is well coated in cornflour before frying.
- Double-frying is essential for the signature crispy texture; do not skip this step.
- Use boneless chicken thigh for juicier results if preferred.
- You can adjust the amount of sriracha and honey to suit your heat and sweetness preference.
- Serve hot for maximum crispiness, as the chicken may soften if left to sit.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main-course
- Method: Frying
- Cuisine: Chinese, Indo-Chinese
- Diet: Halal
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 380 kcal
- Sugar: 15g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg