Colorful Hot and Sour Chicken

Recipe by WaterMelon
READY IN: 40mins




  • Stir cornstarch into slightly beaten egg until well combined
  • Add chicken pieces, stir to coat
  • Heat oil in a wok over medium-high heat until just below smoking
  • Shallow-fry the coated chicken in several batches until golden brown, turning if necessary, then remove to drain on absorbent papers
  • Leave about 2 tsp hot oil in the wok, stir fry ginger and chilli for 30sec, until fragrant
  • Add onion slices, continue to saute another 1-2mins, until onions are soft
  • Add garlic and stir fry for another minute
  • Add the carrot matchsticks, continue to cook until they're semi-tender
  • Stir in chicken pieces and saute for 1 minute
  • Add in the sauce mixture, adding chicken stock/water when necessary, depending how much sauce you like
  • Finally, add the green pepper and shitake mushrooms and cook for another minute
  • If you feel that the sauce is too thick, add more stock or water; if too thin, thicken with cornstarch slurry (1 tsp cornstarch dissolved in 1 TB cold water)
  • Garnish with fresh cilantro and/or sliced green onions before serving with jasmine rice