Ingredients
250 g (about 1/2 lb) chicken thigh meat.
Seasonings
50 g green bell pepper, 20 g egg white, 2 g each dried chili, salt, and MSG, 3 g each soy sauce and Shaoxing wine, 4 g vinegar, 10 g cornstarch, 80 g vegetable oil, and a drizzle of sesame oil.
Instructions
1. Debone the chicken thighs, score the surface with a crosshatch pattern, then cut into cubes. Coat with egg white and cornstarch slurry. Cut the bell peppers into chunks.
2. Heat oil in a wok until hot, add the chicken cubes and quickly stir to separate, then remove and drain the oil.
3. Leave a small amount of oil in the wok, add dried chili peppers and stir-fry until fragrant, then add the diced chicken and seasonings, stir-fry everything together, drizzle in a water starch slurry, a splash of oil for shine, and sesame oil, then remove from heat and serve.