Chilli Chicken - Chinese Style

• 4 chicken breasts, chopped into one inch bits
• Marinade
• 4 tablespoons cornstarch
• 1 egg
• 1 tablespoon vinegar
• 1 teaspoon soya sauce
• 1/2 teaspoon salt
• Cooking Procedure
• 6 small green chilies, slit length ways
• 4 cloves garlic, chopped fine
• 1 green pepper, deseeded and roughly chopped into one inch pieces
• 1 shallot, diagonally sliced into one inch pieces
• 1 tablespoon cornstarch
• 1/2 cup water
• 1 teaspoon soya sauce
• 1 teaspoon vinegar
• 1 pinch msg (optional)
• 1/2 teaspoon salt
• oil, for deep frying chicken

1. Make a batter with the'Marinade' ingredients.
2. Put chicken pieces into it and mix well.
3. Set aside for 1/2 hour.
4. Heat oil, about 2 inches deep, in a wok/frypan.
5. Fry chicken pieces, in batches of 6-8 pieces, till cooked through (approx 7-8 mins for each batch).
6. Drain fried chicken on a paper towel.
7. When all the chicken pieces are fried, remove oil from the pan, letting about 2 tablespoons remain in it.
8. In a small bowl mix together cornstarch and water.
9. Put back the wok on fire and heat the 2 tblsps of oil.
10. Add green chillies, garlic, green pepper and shallot and stir fry for 30 secsonds.
11. Pour in soya sauce and vinegar; give it two three quick whisks and immediately add the cornstarch-water mixture.
12. The sauce will thicken; if you find it too thick, add some more water.
13. When the bubbles appear, add the fried chicken pieces.
14. Add salt and a pinch of MSG (if using).
15. Stir fry chicken for 2 minutes and remove from fire.
16. Serve hot with chinese fried rice/plain rice or noodles.

chicken breasts, marinade, cornstarch, egg, vinegar, soya sauce, salt, cooking procedure, green chilies, garlic, green pepper, shallot, cornstarch, water, soya sauce, vinegar, salt, oil

Taken from www.food.com/recipe/chilli-chicken-chinese-style-47876 (may not work)