An Indochinese recipe that can be made at home and customized by you, this is for sure my kids most favorite dish!
This video is also available in English!

Marinate the chicken in the marinade below
2 to 3 cups of any oil to fry the chicken
2.5 lbs chicken breast cut in 1 to 1.5 inches cubed
1 tbsp fresh ginger and garlic
pinch of salt
1/2 tsp of black pepper
Marinate overnight or at least 20 min
Add the rest of the ingredients just before you deep fry the chicken
1 egg
1/2 cup cornstarch
1 cup white flour
1/4 cup water dissolved with
1 Noor chicken bullion
1 tsp vinegar
Vegetable stir fry recipe
1 onion cubed
1/2 red bell pepper cubed
1/2 yellow bell pepper cubed
1/2 orange bell pepper cubed
4 red dried chili peppers
2 to 3 tbsp olive oil
1 tsp ginger and garlic
1to 2 tbsp cornstarch (depending on how thick you want it to be)
1/3 cup water dissolved with
Noor chicken bullion
1 tbsp thick soy sauce
3 tbsp regular soy sauce
2 tbsp chili garlic sauce
1 tsp sesame oil
honey to meet your pallet
2 tbsp spring onion just the greens
Marinate the chicken with all the ingredients stated above in the recipe, mix it well and start frying it in small batches, you can fry it once up to 70 percent donees and then refry it to make it super crunchy, make sure the chicken is cooked completely. You are welcome to fry it only once if you like. If you are using the two method of frying make sure and heat the oil and only cook it for a minute so you have a nice color. In a large wok, add the olive oil, once that heats up a bit add the ginger and garlic and the dried red chili peppers and sauce for about 30 seconds before you add the onion and bell peppers while that is cooking up get the water, bullion, and cornstarch mixed up and keep that aside. Next to the onion and bell pepper add the thick soy sauce, chili garlic sauce, sesame oil, regular soy sauce and the honey at this time mix everything and do a taste before you add the bullion and cornstarch mixture. Stir until the mixture has thickened, lastly add the fried chicken and garnish with the bell peppers and serve immediately with any noodles or rice.

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