Ingredients
Original recipe makes 4 servings
4 tablespoons crushed fresh ginger root
2 tablespoons crushed garlic
1/2 cup chopped fresh cilantro
2 serrano chile peppers, cut into 1/4-inch pieces, or more to taste
1 cup chicken stock
3 tablespoons soy sauce
1 egg, beaten
2 tablespoons all-purpose flour
2 tablespoons corn flour
1 pinch salt and ground black pepper to taste
1 pound chicken, cut into cubes
3 tablespoons vegetable oil
1/2 teaspoon white sugar
1/2 teaspoon ground black pepper
1/2 green bell pepper, cut into 1-inch pieces
1/2 cup water
Directions
1-Beat egg in a large bowl. Mix all-purpose flour and 2 tablespoons corn flour into egg until batter is smooth; season with salt and pepper. Dip chicken into batter, working in batches, until coated; place on a plate in a single layer so the pieces do not touch.
2-Heat a skillet over medium-high heat; add enough vegetable oil to reach about 1/2-inch depth. Fry battered chicken, working in batches, in the hot oil until no longer pink in the center, 8 to 10 minutes. Transfer cooked chicken, using a slotted spoon, to a paper towel-lined plate to drain.
3-Heat 2 tablespoons vegetable oil in skillet over medium heat; cook and stir ginger and garlic until lightly browned about 2 minutes. Add cilantro and serrano peppers; reduce heat to medium-low.
4-Mix chicken stock, soy sauce, sugar, black pepper into garlic-ginger mixture; cook and stir until sauce is heated through, about 6 minutes. Add green bell pepper to sauce and cook until slightly tender, 3 to 4 minutes.
5-Whisk water and 2 tablespoons corn flour together in a bowl until smooth; stir into sauce until incorporated. Bring sauce to a boil. Add chicken and stir to coat.