1. Cut the chicken into bite-sized pieces and pat dry. Marinate with the salt and pepper powder and set aside for 20 minutes.
2. Combine the ketchup, sugar, white vinegar and dark soy sauce in a small bowl and set aside. Whisk the batter ingredients together until smooth.
3. Heat oil for deep frying in a wok. Once it is medium hot, dip the marinated pieces in the batter and lower them in side by side, without crowding the pan. Fry for one minute without turning, then turn and fry a further 4-5 minutes until golden. Remove and repeat with the remaining batches.
4. Heat half a tablespoon of oil in a wok over high heat. Stir fry the cubed peppers for one minute, add the sweet and sour sauce and cook for a further minute, until the sauce thickens.
5. Return the fried chicken to the wok and stir fry for about two minutes, until the pieces are evenly coated.
Serve with noodles or fried rice.
Ingredients
- For the chicken
- For the batter
- For the sweet and sour sauce
- To finish
German "Spätlese" Riesling