Summary

Ingredients

• 250 g chicken
• 2 red peppers, preferably pointed peppers
• 1 ½ chilli pepper (s), fresh or dried
• 3 clove (s) garlic
• 2 teaspoons cornstarch
• salt
• pepper
• Oil for deep-frying
• 1 egg (s)
• 2 teaspoon soy sauce
• 0.5 teaspoon ½ sugar
• 1 teaspoon balsamic vinegar
• 1 tablespoon white wine
• 50 ml broth

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Instructions

1. Cut the chicken into 2 cm cubes. Prepare a marinade from the egg, 1 teaspoon of starch and 1 teaspoon of soy sauce. Mix these thoroughly with the meat and leave to marinate in the refrigerator for 30 minutes.
2. Cut the bell pepper into strips. Cut the fresh chilli into thin slices and the dried into very fine pieces. Cut the garlic into slices.
3. Heat oil for deep frying. Place the chicken in a colander to allow the marinade to drain. Fry the meat in the hot fat for about 4 minutes. Drain on paper towels.
4. Put 2 tablespoons of oil in a pan and stir-fry the paprika for about 3 minutes. Now add the garlic and chilli and fry briefly until the garlic has turned a light brown color. Add the fried meat, 1 teaspoon soy sauce, vinegar, sugar, white wine and stock. Pan stir for another 3 minutes. Season to taste with salt and pepper. Finally, dissolve 1 teaspoon of starch in a little water and fold in.