Sichuan-styled Stir-fried Chicken with Sweet Bean Sauce
300g skinless chicken thigh, cut into fillets 10g dried chillies, sectioned 1 chilli padi, diced ¼ green capsicum, shred ¼ red capsicum, shred ¼ yellow capsicum, shred 1 big white onion, shred some potato starch, mix with some water for thickening some white sesame seeds some toasted peanuts
some chicken seasoning powder 10g sesame oil some salt some sugar 10g potato starch some Kwong Cheong Thye Superior Dark Soya Sauce some pepper some egg white
Seasoning (mix well)
15g Kwong Cheong Thye Spicy Soy Bean Paste 30g Kwong Cheong Thye Sweet Bean Paste 10g Kwong Cheong Thye Hoi Sin Sauce some Kwong Cheong Thye Oyster Sauce some Kwong Cheong Thye Superior Light Soya Sauce some sugar some chicken seasoning powder
1. Steep chicken in Marinade for 10 mins. 2. Heat up pan, add oil and chicken together. Allow chicken to cook slowly in oil. Remove and set aside. 3. Heat up some oil. Sauté dried chillies, chilli padi, capsicums and onion. 4. Add chicken and Seasoning. Toss until fragrant. Drizzle in potato starch water to thicken. Toss until fillets are wellcoated with sauce. 5. Transfer to plate. Sprinkle with sesame seeds and peanuts.