| Amount | Measurement | Ingredient | Prep | Primary |
|---|---|---|---|---|
| 0 | oz | Chicken - Thighs | cut into 1 pieces | |
| 0 | count | Eggs | ||
| 0 | tbs | Ginger Garlic Paste | ||
| 0 | tsp | Black Pepper | ||
| 0 | tbs | Soy Sauce | 1/3 for marinade reserve rest for for Sautee | |
| 0 | tbs | Flour - Corn | ||
| 0 | tbs | Sesame Oil | ||
| 0 | tbs | Oil - vegetable | ||
| 0 | tbs | Chili oil | ||
| 0 | oz | Onions - Yellow - Sliced (1lb = 4cups) | ||
| 0 | oz | Peppers - Bell | Color assortment | |
| 0 | tbs | Vinegar - Rice Wine | ||
| 0 | tbs | Ginger Garlic Paste |
| Step | Directions | Complete |
|---|---|---|
| 1 | 1 egg | |
| 2 | 1.5 Ginger garlic pase | |
| 3 | 3 dash of soy sauce | |
| 4 | 3 ground black pepper | |
| 5 | corn flour till coating | |
| 6 | ||
| 7 | 2 tbs Sesame oil | |
| 8 | 1 tbs of veg oil | |
| 9 | onions and peppers | |
| 10 | dash of rice wine vinegar | |
| 11 | 2 tbs soy sauce | |
| 12 | 1.25 tbs ginger garlic paste | |
| 13 | Add chicken |