Crispy shredded chicken

• mini chicken breast fillets320g pack g
• light soy sauce↗2½ tbsp tbsp
• vegetable oil↗

  for frying

• red pepper↗1

  seedless and thinly sliced

• green pepper1

  seedless and thinly sliced

• cornstarch3 tbsp tbsp
• sweet chili sauce↗3 tbsp tbsp
• garlic-ginger paste↗1 tbsp tbsp
• sesame oil↗1 tbsp tbsp
• green onion↗2

  trimmed and finely sliced

Step-by-step instructions

1. 1

   Slice the chicken into thin strips. Pour 2 tbsp soy sauce over it and marinate in the refrigerator, covered, for 1 hour.

2. 2

   Meanwhile, heat 1 tbsp oil in a wok or deep skillet over medium heat and cook the peppers for 3–4 minutes, until they just begin to soften. Remove with a slotted spoon and set aside.

3. 3

   Sprinkle the cornstarch into a shallow bowl. Season, then add the marinated chicken strips and toss well to coat.

4. 4

   Add oil to the wok or deep skillet so that it is about ½ cm deep, and heat to medium‑high temperature. Carefully add the chicken in batches, cooking for 3–4 minutes, using tongs and turning regularly until golden and crispy. Remove with a slotted spoon and place on a paper‑towel‑lined plate to drain excess oil.

5. 5

   In a large bowl, combine the remaining soy sauce, sweet chili sauce, garlic‑ginger paste, and sesame oil. Add the cooked peppers and crispy chicken and toss until everything is evenly coated and sticky. Serve sprinkled with green onion.