Crispy Black Pepper Chicken
Coat the chicken in beaten egg, then cover well with cornflour.
Deep fry at 170°C for 4–5 minutes until golden and crispy. Drain well.
Heat a little oil in a wok and stir-fry the minced garlic for 10–15 seconds.
Add the onion and peppers and cook for 30–45 seconds.
Add the light soy sauce, sugar, black pepper, MSG and chicken stock. Bring to a simmer.
Thicken with the cornflour slurry until the sauce is glossy.
Return the crispy chicken to the wok and toss for 20–30 seconds until evenly coated.
Finish with sliced spring onions, give everything a final toss and serve immediately.
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