1 chicken breast
oil for semi-deep frying
Tapioca starch
MARINADE:
1 tbl. garlic and ginger mix
3 tbl. light soy + 3 tbl. water
POWDERED DIP:
1/2 cup tapioca starch
1 tbl. garlic and ginger
SAUCE:
1 red pepper
1 green Italian frying pepper
1 1/2 cup orange juice
3/4 cup pineapple juice
6 tbl. vinegar + sugar (6)
1 scallion
- Cut up chicken 1" strips and marinate 15 minutes.
- Put powdered dip in plastic bag add chicken pieces and shake till all pieces are covered.
- Cut up peppers and scallions. Assemble sauce ingredients.
- heat 1 cup oil in wok (med.) and fry chicken pieces till lightly crispy. Set aside.
- Fry peppers and scallions then add sauce, cover and cook 2 minutes. Then add chicken, cover cook 3 minutes. Thicken and serve.