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 |