Yield
4-6 Servings
Prep Time
30 Min
Passive Time
1 hr
Ingredients
| 1 tsp | Fresh milk |
| 1 tbsp | Soft brown sugar |
| 1 tbsp | Dried chili flakes |
| ½ tsp | Salt |
| 300g | Chicken breast, skinless, cut into 1 inch squares |
| 80g | Blue Key Superfine Superwhite Flour |
| 30g | Corn flour |
| 1000 ml | Seri Murni Pure Vegetable Cooking Oil |
| 1 tbsp | Apple cider vinegar |
| ½ tsp | Caramel dark soy sauce |
| 1 tsp | Light soy sauce |
| 1 tsp | Sesame oil |
| 1 tbsp | Honey |
| 1 tsp | Dried oregano |
| 1 tbsp | Chili powder |
| 2 tbsp | Tomato puree |
| 5 | Ladies’ fingers, chopped |
| 2 | Fresh red chilies, chopped |
| 1 | Spring onion, chopped |
Method
- In a big bowl, combine fresh milk, soft brown sugar, dried chili flakes and salt. Mix well.
- Add the chicken and mix well. Cover with cling film and marinate in the fridge for a minimum 1 hour.
- Combine and sift Blue Key Superfine Superwhite Flour and corn flour in a bowl. Mix well.
- Heat wok with Seri Murni Pure Vegetable Cooking Oil. Coat marinated chicken one at a time with the flour mix.
- Deep fry the chicken until golden brown. Pat excess oil with kitchen paper towels and set aside.
- For the sauce, mix well the apple cider vinegar, caramel dark soy sauce, light soy sauce, sesame oil, honey, dried oregano, chili powder and tomato puree. Heat the sauce in a wok until it comes to a boil.
- Add ladies’ fingers and the cooked chicken. Continue stir frying until chicken is well coated.
- Garnish with red chilies and spring onions.