Cook up a storm in the kitchen with Ken Hom's curried chicken with peppers recipe. It's the perfect saucy dish to ring in Chinese New Year.
In a bowl, combine the chicken, egg white, cornflour and a little salt. Cover and chill for 20 minutes. Heat a wok or frying pan over a high heat, then add the oil. When the oil is hot and sizzling, remove the wok from the heat and add the chicken, stirring vigorously to prevent it sticking. When the chicken has turned white (about 2 minutes), carefully drain the chicken and discard the oil.
Wipe the wok or frying pan clean with kitchen towel and reheat until very hot. Heat 1 tbsp of groundnut or vegetable oil, then add the peppers and garlic and stir-fry for 2 minutes. Add the sauce ingredients, stir and cook for a further 2 minutes. Return the chicken to the wok and stir-fy for another 2 minutes, or until the chicken is cooked through with no pink showing and coated in the sauce.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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