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Ingredients

1 egg, beaten 1 ½ tablespoons all-purpose flour 1 ½ tablespoons corn flour 1 pinch salt and ground black pepper to taste 1 pound chicken, cut into cubes vegetable oil for frying 2 tablespoons vegetable oil 2 tablespoons crushed fresh ginger root 2 tablespoons crushed garlic ½ cup chopped fresh cilantro 2 serrano chile peppers, cut into 1/4-inch pieces, or more to taste 1 cup chicken stock 2 tablespoons soy sauce ¼ teaspoon white sugar ¼ teaspoon ground black pepper ¼ teaspoon monosodium glutamate (such as Ajinomoto®) ½ green bell pepper, cut into 1-inch pieces ½ cup water 2 tablespoons corn flour

Nutrition Info

327.3 calories carbohydrate: 12.4 g cholesterol: 115.8 mg fat: 17.5 g fiber: 1 g protein: 29 g saturatedFat: 3.2 g servingSize: - sodium: 736.5 mg sugar: 1 g transFat: : - unsaturatedFat: : -

Beat egg in a large bowl. Mix all-purpose flour and 1 1/2 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.
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, 5 to 10 minutes. Transfer cooked chicken, using a slotted spoon, to a paper towel-lined plate to drain.
Heat 2 tablespoons vegetable oil in skillet over medium heat, cook and stir ginger and garlic until lightly browned, 1 to 2 minutes. Add cilantro and serrano peppers, reduce heat to medium-low.
Mix chicken stock, soy sauce, sugar, 1/4 teaspoon black pepper, and monosodium glutamate into garlic-ginger mixture, cook and stir until sauce is heated through, about 5 minutes. Add green bell pepper to sauce and cook until slightly tender, 2 to 3 minutes.
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.

4 servings

A simple and savory dish with an element of freshness delivered by the fragrant and flavorful cilantro. Serve immediately over white rice.